Carob Pineapple Tarts
Ingredients - Pineapple Jam
- 3 large honey
pineapples
- 2 sticks of cinnamon
- 1 star anise
- 5 cloves
- 80g lite sugar (can further reduce the sugar content if your honey pineapples are very sweet)
- 80ml carob Syrup
- juice from half a
lemon
Instructions
1. Remove skin and eyes from 2 large honey pineapples.
2. Cut them into quarters.
3. Grate them using a fine food grater (you can also use food processor).
4. Separate the pulp and the juice.
5. Transfer pineapple pulp to a pot.
6. Add 2 sticks of cinnamon, 1 star anise, 5 cloves, ¼ of the pineapple
juice and 80g sugar.
7. Continuously stir the jam while cooking.
8. Adding in the pineapple juice a little at a time.
9. Once the pineapple jam starts to dry out and darken add 80ml carob
10.Add juice from half a lemon.
11.Remove cinnamon, star anise and cloves from the jam.
12.Continuously stir until jam becomes dry and sticky.
13.Set aside to let it cool down completely.
Ingredients – Cookie dough
- 120 cold salted butter (recommended butter – President)
- 200 g plain flour
- 1 egg
- 20g icing sugar
- Egg wash – 1 egg yolk
Instructions
1. Roll jam in to 10g balls and set aside on a tray with baking paper
2. Add 120g cold unsalted butter to 200g of plain
3. Using the rubbing method, rub in the butter together with the flour into
a crumbly like consistency
4. Add an egg and 20g icing sugar
5. Mix well until a dough forms
6. Dust your worktop with flour
7. Knead dough until it becomes a smooth ball
8. Divide dough into 4 portions
9. Flatten dough to around 1 cm
10.Cut them into pieces using a pineapple tart cutter
11.Add pineapple balls on top
12.Brush with egg wash
13.Bake in 180ºC oven for 10 to 15 mins or till
lightly brown
