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Pineapple Tart
Pineapple Tart

Before you jump to Pineapple Tart recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. The experts are agreed that we cannot transform things for the better without everyone’s active involvement. These kinds of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going more green.

Maybe the food isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. As soon as you find out it will take 75% more energy to cook in the oven, you may look for more ways to use the microwave. In comparison with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, however that is definitely not true. Mainly if you make certain the dishwasher is full before starting a cycle. By cool drying or even air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.

The kitchen by itself provides you with many small ways by which energy and money can be saved. Eco-friendly living is not really that tough. Largely, all it takes is a bit of common sense.

We hope you got insight from reading it, now let’s go back to pineapple tart recipe. You can have pineapple tart using 31 ingredients and 24 steps. Here is how you do that.

The ingredients needed to make Pineapple Tart:
  1. You need Mousse:
  2. Prepare 2 g Gelatin Powder,
  3. Provide 100 g Whole Milk,
  4. Get 105 g Pineapple Cored Coarsely Sliced,
  5. Provide 30 g Egg Yolks,
  6. Get 45 g Caster Sugar,
  7. You need 250 g Heavy Whipping Cream,
  8. Provide Mirror Glaze:
  9. You need 1 TBSP Gelatin Powder,
  10. Use 75 ml Water,
  11. Use 85 g Caster Sugar,
  12. Prepare 100 g Condensed Milk,
  13. Use 185 g High Quality White Chocolate Preferably Valrhona,
  14. Get Natural Organic Yellow Food Coloring, A Few Drops
  15. Provide Tart:
  16. Get Unsalted Butter Room Temperature, 120g + More For Greasing
  17. Take 90 g Caster Sugar,
  18. Use 25 g High Quality Cocoa Powder Preferably Valrhona.
  19. Prepare 1 TSP Sea Salt,
  20. Take 30 g Almond Meal,
  21. Get 50 g Eggs Lightly Beaten,
  22. You need 210 g All Purpose Flour,
  23. Use Fillings:
  24. Use 180 g High Quality Marzipan Finely Diced,
  25. Use 90 g Icing Sugar,
  26. Take 1 TBSP Cornstarch,
  27. Provide 150 g Unsalted Butter Room Temperature,
  28. Take Pinch Sea Salt,
  29. Get 50 g Eggs Lightly Beaten,
  30. Use 1/2 TSP Pure Vanilla Paste,
  31. Get Pineapple Jam, 6 X 15g
Instructions to make Pineapple Tart:
  1. Pls visit: https://www.fatdough.sg/single-post/2017/01/25/Pineapple-Shortcake for the pineapple jam recipe.
  2. Prepare the mousse a day before. - - Bloom gelatin powder with 1 TBSP of water in a small bowl. - - Stir to dissolve the gelatin and set aside. - - In a blender, add milk and pineapple.
  3. Blitz until smooth. - - Transfer into a sauce pot. - - Add in 15g of sugar. - - Turn the heat up to medium low.
  4. Stir to combine well and until the sugar has dissolved. - - Meanwhile, in a small bowl, add egg yolks and the remaining sugar. - - Whisk to combine well and until the sugar has dissolved. - - Once you see bubbles start to form along the edge of the sauce pot, remove from heat.
  5. Add a few TBSP of the milk mixture and gradually add into the yolk mixture while still whisking, 1 TBSP at a time. - - Once the yolks have been tempered, gradually add the yolk mixture into the milk mixture while still whisking. - - Return back to the heat of medium low.
  6. Once you see bubbles start to form along the edge of the sauce pot, remove from heat. - - Add in the bloomed gelatin. - - Stir to combine well and until the gelatin dissolved. - - Pass the mixture thru a fine sieve over a bowl.
  7. Set aside to cool down completely. - - Once the mixture is cooled, in a chilled large bowl, add in heavy whipping cream. - - Using a hand or stand mixer, whisk until soft peaks. - - Fold the cream into the milk mixture in batches until fully incorporated.
  8. Transfer into a piping bag. - - Pipe the mousse mixture into the sphere mold. - - Scrape off any excess with an offset spatula. - - Freeze in the freezer for at least 24 hours.
  9. Prepare mirror glaze the night before. - - Bloom gelatin powder with 1 TBSP of water in a small bowl. - - Stir to dissolve the gelatin and set aside. - - In a sauce pot over medium low heat, add water, sugar and condensed milk.
  10. Stir to combine well and until the sugar has dissolved. - - Once you see bubbles start to form along the edge of the sauce pot, remove from heat. - - Add in the white chocolate. - - Stir until the white chocolate has completely melted.
  11. Add in the bloomed gelatin. - - Stir to combine well and until the gelatin dissolved. - - Add in the food coloring. - - Stir to combine well.
  12. Pass the mixture thru a fine sieve over a bowl. - - You may have to pass thru the sieve a few times to remove any excess air bubbles. - - Cover with cling film, press the cling film on the surface of the mirror glaze, chill in the fridge overnight.
  13. You can prepare the dough a day before if desired. - - In a large bowl, cream butter with sugar with a spatula until well combine. - - Add in cocoa powder, salt and almond meal. - - Fold and combine well.
  14. Add in egg. - - Fold and combine well. - - Add in flour in 2 batches. - - Fold and combine well until a dough is form.
  15. Do not overwork the dough.* - - Transfer onto a cling film, wrap and chill in the fridge for about an hr. - - Divide the dough into 6 equal balls with a weighing scale. - - *Work on 1 dough at a time while chilling the rest of the dough balls.*
  16. Grease pastry rings generously with butter. - - Lightly dust working surface and rolling pin with flour. - - Roll out into a disc to about 1/4 inch thick. - - Carefully transfer into the pastry ring.
  17. It is okay of there are cracks. You can cover the cracks with any excess dough.* - - Form and mold the dough into the pastry ring making sure the edges are fully in tact. - - Trim off any excess dough. - - Transfer onto a baking tray lined with parchment paper.
  18. Keep chilled in the fridge. - - Repeat the process for the remaining dough. - - On baking day, prepare the fillings.
  19. Preheat oven to 180 degrees celsius or 360 fahrenheit. - - In a large bowl, add marzipan, sugar and cornstarch. - - If you cannot get your hands on marzipan, you can replace it with 90g almond meal and 90g icing sugar.
  20. Using a hand or stand mixer, beat until well combine and until the marzipan has broken down finely. - - Add in butter, salt, egg and vanilla. - - Continue beating until well combine. - - You should have a smooth mixture.
  21. Transfer into a piping bag. - - Take the dough outta fridge. - - Prick some holes on the bottom of the dough with a fork. - - Place pineapple jam in the middle of each dough. - - Pipe the marzipan mixture around the pineapple jam to about 3/4 full.
  22. Do not fill all the way to the brim as it will overflow during baking process.* - - Wack into the oven and bake for about 20 to 25 mins or until lightly brown. - - Remove from oven and let it cool completely.
  23. Assemble the tart. - - Place the base tart onto serving plate. - - Dissolve the mirror glaze on a double boiler. - - Pass it thru' a sieve one last time to ensure no air bubbles.
  24. Remove mousse from the freezer and unmold onto a wire rack. - - Pour the mirror glaze over the mousse. - - Gently remove the glazed mousse with an offset spatula and place it on top of the base tart. - - You can decorate with some small mint leaves and grate some dark chocolate with a cheese grater over the top. - - Serve immediately.

When it comes to pineapple tart recipes, almost everyone has an opinion on what constitutes to a good pineapple tart. Here is our personal preference of what we consider to be a really delicious. Pineapple tarts are one of the most popular Chinese New Year delicacies of which almost every household in Singapore considers a must-have during this festive season. Kue Nastar - Indonesian Pineapple Tarts. Eid or end of Ramadhan for the Muslims are coming soon.two more weeks!

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