Sweet Monday

Melt-in-Mouth Pineapple Tarts (Part 1)

Welcome! There’ll be no more Monday Blues for you today because we’ve got a new series, Sweet Monday! I, Potatato, will be the main contributor for this series.

I know it’s not a Pineapple Tart season right now as Chinese New Year has already passed, but who cares? They still taste good all year around!

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Since I was little, this close-up melt-in mouth pineapple tarts is like a compulsory cookies to have during the Lunar New Year celebration. There are other types as well, such as open-up and rolled ones, but I didn’t grow up munching them during my childhood. I really hold dear this close-up melt-in-mouth pineapple tarts, so I really want to master how to bake them with my own hands. It took me some trials to finalize this recipe, but there’s still always a room to learn. If you have any other decent pineapple tarts recipes, please share it with me 🙂

The recipe is divided into 3 parts. Part 1 here covers how to make the pineapple filling. The pastry will be presented in Part 2. Part 3 will teach you how to assemble and bake them.

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Pineapple Filling

  • Servings: +/- 650gr pineapple filling
  • Print

Ingredients:
1.8kg grated pineapple
sugar– to taste
2 cinnamon sticks (optional)
20 cloves (optional)

Directions:
1. Prepare grated pineapples. Drain the juice.
2. Put the grated pineapples (without the juice), cinnamon sticks, and cloves in a deep non-stick pan. Stir and cook until boil under medium heat.
3. Turn to low heat, stir for 2-3 mins. Add the 1/3 of the drained juice. Turn to medium heat again, keep stirring until boil.
4. Repeat Step No 3 until the remaining juice is finished by adding them in 3 batches.
5. Keep stirring in low heat for about 2-3 hour until thickens and browned. To test: take a small amount of the filling to your hands and try to shape it into a ball. If it can be shaped into a ball, it is ready.
6. Cool in room temperature about 1 hour. Put them in airtight container and refrigerate.


Notes:

  1. It is recommended that you prepare the pineapple filling 1 day in advance before making the pastry.
  2. Yeah, I know. It is very time-consuming, but by making your own, you have the privilege to adjust the sugar amount by your own taste. What’s best is that if your pineapples are already sweet enough, you can go SUGAR FREE, like I did!
  3. Please note that the 1.8kg in this recipe is the weight for grated pineapples. 1.8kg grated pineapples. I measured them after grated. I didn’t dare to give you how many pieces of pineapples exactly to use in the recipe, because different types of pineapples vary in their weight and sizes. Fyi, I used 12 very-tiny-sized of pineapples (Nanas Batu), which maybe equal to 6 medium-sized pineapples.
  4. This 1.8kg grated pineapples will give you about 650gr pineapple filling, which is about one-third. From what I have observed, this ratio seems to be consistent. So if you need 1kg pineapple filling, use 3kg grated pineapples.
  5. The cinnamon and cloves are optional, but what you’ll get is a richer flavour. You can leave them out if you don’t like them. As a guide: for every 1kg of grated pineapple, use 1 cinnamon stick and 10 cloves. Anyway, it’s not a sin to put even more.
  6. The 2-3 hour cooking time is just an estimation. Longer cooking time is required for more amount of pineapples, and vice versa.
  7. In case you’re wondering, your job doesn’t end just here! You still need to shape them into…lots and lots of balls in equal weight. What? Equal weight? How much? Be patient. I’ll teach you in Part 3, for it is not for me to tell you just how much it should weigh each. Confuse?

See you in Part 2 and 3!

Potatato

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