Pineapple Tarts

I first tried these when a friend from Singapore brought me some. I can’t stop raving about them. They’re the little devils that just melt in your mouth when you eat them.

My version might not be as authentic, but they’re just as good. The chai spice added some interesting zing. And to me, well…that works!


pineapple tarts

Pineapple Tarts
Yield: 2 dozen
Prep time: 90 minutes (includes resting)
Cook time: 2 hours

Ingredients:
For the pastry crust:
1/2 cup unsalted butter, softened
4 ounces neufchatel cheese, softened
1 1/4 cups all-purpose flour


For the filling:
1 pineapple, grated, juice reserved
1 cup water
1 1/2 cups Zulka pure cane sugar
Juice of 2 limes
1 tablespoon cornstarch
1 1/4 teaspoons chai spice, recipe follows


Chai Spice:
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 tablespoon ground cardamom
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon allspice
1/4 teaspoon white pepper

Directions:
1. In a stand mixer fitted with the paddle attachment, beat the softened butter and neufchatel cheese until fully combined. Stir in the flour until a dough forms. Wrap the dough securely with plastic wrap and refrigerate for 30 minutes.
2. In a saucepan, combine pineapple, with juice, and water. Cook over medium-low heat until the pineapple is soft, about 30 minutes.
3. Add the sugar and lime juice. Cook until the mixture has thickened, about an hour. Set aside to cool.
4. Add the cornstarch and chai spice to the cooled pineapple jam.
5. Preheat the oven to 325ºF.
6. Form the chilled dough into 1-inch balls. Place one ball in each cup of a mini muffin pan. Use your fingers or a tart tamper to press out into a tart shell.
7. Fill each shell with a teaspoon of filling. Bake for 25 minutes, or until the pastry is golden brown.
8. Let the tarts cool for 10 minutes in the pan and then transfer to a cooling rack to continue cooling, or enjoy warm.

Pastry Crust Recipe adapted from AllRecipes

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