Recipe of Homemade Pineapple Tart
Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, How to Prepare Perfect Pineapple Tart. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
In regards to cooking, it is important to keep in mind that everyone started somewhere. I don't know of one person who came to be with a wooden cooking spoon and all set. There's a great deal of learning that needs to be done in order to become prolific cook and there is obviously room for advancement. Not only would you need to start with the basics in terms of cooking but you nearly must start when understanding how to cook a fresh cuisine such as Chinese, Thai, or Indian food.
The same holds true for lunches whenever we often add to a can of soup or even box of macaroni and cheese or any other similar product instead of putting our creative efforts into making a quick and easy yet delicious lunch. You may notice many thoughts in this article and the expectation is that these ideas won't just get you off to a terrific beginning for finishing the lunch rut most of us look for ourselves at at a certain point or another but in addition to try new things all on your own.
Try sandwiches using various breads. Believe it or not, my children love trying new things. It's a rare trait for which I am extremely grateful. Trust me I understand all too well how blessed I am. My youngest however, includes a little issue with thick or crusty bread. Her favourite sandwich choice is now Hawaiian sweet rolls. We place the meat, cheese, mustard, and pickle inside her roll as if it were a bun and she's thrilled. Other terrific notions incorporate hollowing out crusty rolls and filling them with roast beef and cheddar. You can broil this in your toaster for a few minutes to get a infrequent sandwich cure. The cooking area is very minimal and you also do not have to possess comprehensive knowledge of whatever to prepare or enjoy those simple treats.
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Many things affect the quality of taste from Pineapple Tart, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pineapple Tart delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can have Pineapple Tart using 31 ingredients and 24 steps. Here is how you can achieve it.
As you already know that I am not a fan of the pineapple tart. This is my humble version. Can you imagine that I had been planning to make this for about a year? I am glad that my idea had finally come to a fruition. It is very fulfilling to accomplish a goal whether it will be a success or a failure. It is the process which I had fallen in love with.
This consist of a chocolate tart with a marzipan and pineapple jam fillings. I really love marzipan. It is probably my top 3 desserts ingredients, aside from chocolate and lemon. The tart is topped with a frozen mousse. Yes, a frozen pineapple mousse glazed with a white chocolate based mirror-effect syrup. I decided to add some decoration with some small mint leaves and dark chocolate shavings.
Yes, this takes massive amount of time and effort, but as soon as you see the end results, it is all worth it. It is even more rewarding when you see the smiles of those whom you served these to. My daughters commented this is like heaven. I hope you will not be intimidated to give this recipe a try, cos if a geezer like me can do this, so can anyone. Let's get started with the recipe.
Ingredients and spices that need to be Take to make Pineapple Tart:
- Mousse:
- 2 g Gelatin Powder,
- 100 g Whole Milk,
- 105 g Pineapple Cored Coarsely Sliced,
- 30 g Egg Yolks,
- 45 g Caster Sugar,
- 250 g Heavy Whipping Cream,
- Mirror Glaze:
- 1 TBSP Gelatin Powder,
- 75 ml Water,
- 85 g Caster Sugar,
- 100 g Condensed Milk,
- 185 g High Quality White Chocolate Preferably Valrhona,
- Natural Organic Yellow Food Coloring, A Few Drops
- Tart:
- Unsalted Butter Room Temperature, 120g + More For Greasing
- 90 g Caster Sugar,
- 25 g High Quality Cocoa Powder Preferably Valrhona.
- 1 TSP Sea Salt,
- 30 g Almond Meal,
- 50 g Eggs Lightly Beaten,
- 210 g All Purpose Flour,
- Fillings:
- 180 g High Quality Marzipan Finely Diced,
- 90 g Icing Sugar,
- 1 TBSP Cornstarch,
- 150 g Unsalted Butter Room Temperature,
- Pinch Sea Salt,
- 50 g Eggs Lightly Beaten,
- 1/2 TSP Pure Vanilla Paste,
- Pineapple Jam, 6 X 15g
Steps to make Pineapple Tart
- Pls visit: https://www.fatdough.sg/single-post/2017/01/25/Pineapple-Shortcake for the pineapple jam recipe.
- 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. - Blitz until smooth.
Transfer into a sauce pot.
Add in 15g of sugar.
Turn the heat up to medium low. - 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. - 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. - 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. - 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. - 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. - 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. - 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. - Add in the bloomed gelatin.
Stir to combine well and until the gelatin dissolved.
Add in the food coloring.
Stir to combine well. - 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. - 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. - Add in egg.
Fold and combine well.
Add in flour in 2 batches.
Fold and combine well until a dough is form. - 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.* - 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. - 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. - Keep chilled in the fridge.
Repeat the process for the remaining dough.
On baking day, prepare the fillings. - 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.* - 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. - 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. - 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. - 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. - 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.
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So that is going to wrap this up with this special food Recipe of Award-winning Pineapple Tart. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
