Oriental Pineapple Tart
Recipe by: Chef Bernard Tan
- In standing mixer, cream butter and icing sugar. Then continue with whole egg and egg yolk. Lastly add in bread flour, cake flour, milk powder, salt and chrysanthemum powder. Rest the dough in the fridge for 1 hour, portion out the dough into 16gram each. Wrap the dough with pineapple filling and mould it into your desire mould. Bake it at 160°C for about 20 minutes.
- Put fresh pineapple into food processor and blend it. After blend it, put the blended pineapple on a strainer to strain out the juice and left the fiber on the strainer. In a pan, cook pineapple fiber, sugar, glucose, lemon juice, butter, clover and cinnamon stick until golden brown. cold down the cooked pineapple and add in chopped red dates. Portion out the filling into 15gram each.