Taiwanese Pineapple Tarts

By Margarita Lee

For the Pineapple Filling:

2 pineapples
20g butter
20 ml lemon juice
30 ml maltose ( options for chewy texture )

Method:

1. Peel the pineapples and remove the tough core, keeping the pineapple flesh. Mash the flesh and strain out the juice.
2. Reduce the strained juice over  high heat until it becomes a thick pineapple syrup. Add the chopped pineapple, mix well. Add lemon juice and butter, then cook until the edges start to brown. This process can take 30-45 minutes.
3. If using maltose, stir it in towards the end of the cooking process.
4. Remove from heat, let it cool, and divide into 15g portions. Freeze the portions for later use.

For the Pastry:

250g butter
40g icing  sugar
60g whole egg (beaten)
300g cake flour (low-gluten flour)
25g Almond flour
25g Parmesan  cheese
40g milk powder

Method:

1. Soften the butter at room temperature, then add the powdered sugar and beat until fluffy. Gradually add the beaten egg in two parts, continuing to beat until well combined.
2. Mix together the cake flour, almond f yeah cheese powder, and milk powder.
3. Add the dry ingredients to the butter mixture and mix until well combined. Divide the dough into 21g portions, using gloves for handling.

Assemble the Tarts:

1. Flatten each dough ball into a disc and place a spoonful of the cooled pineapple filling in the center.
2. Gently fold the dough over the filling and seal it, rolling it into a smooth ball.
3. Press the filled dough into a pineapple tart mold for the traditional shape.
4. Bake at 180°C (350°F) for 10 minutes. Flip and bake for an additional 5 minutes or until golden brown.