Traditional pineapple tart | all-natural ingredients | gluten-free | pineapple tart

Traditional pineapple tart | all-natural ingredients | gluten-free | pineapple tart
Traditional pineapple tart
#TraditionalPineappleTart #all-naturalIngredients #gluten-free
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Today we're sharing a crispy, sweet, and sour pineapple tart. Made with all-natural ingredients, gluten-free pastry, and handcrafted pineapple jam.
In Singapore and Malaysia, one of the essential New Year foods is pineapple tarts, a traditional Nyonya cake from early Baba-Nyonya culture. Unlike Taiwan's pineapple cakes, some pineapple tarts here have exposed fillings and are petite and charming. Every household eats pineapple tarts during the Lunar New Year.
Traditional Nyonya pineapple tarts are shaped like sunflowers, with crispy pastry, and are very popular New Year treats in Malaysia and Singapore. Making pineapple jam filling isn't difficult; using fresh pineapple to fry the jam gives it a slightly sour taste, with moderate sweetness, and you can taste the pineapple fibers, truly authentic.
Pineapple Jam Filling:
1）Fresh pineapples, 3 each weighing 1200g
2）Peel, juice, and filter
3）1100ml pineapple juice, 350g pineapple jam (before frying)
4）Fry the pineapple jam
5）2 tablespoons honey (24g), 1/4 teaspoon sea salt, 10g butter
6）Stir-fry while stirring
300g finished pineapple jam, enough for 60 pineapple tart fillings
Pineapple Tart Pastry Ingredients:
1）Oat flour: 100g
2）Almond flour: 20g
3）Coconut sugar: One spoonful
4）Egg yolks: Two
5）Coconut oil: 10g
Enough for 20 pineapple tarts.
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00:00 简介 ｜Introduction
00:11 制作黄梨酱 | Make pineapple jam
02:53 炒黄梨酱 | Fried pineapple jam
04:31 制作饼皮面团 ｜Making Pineapple Tart dough
05:33 黄梨馅儿搓成小球 ｜Roll pineapple filling into small balls
06:35 制作黄梨挞饼胚 ｜Making pineapple tart base
07:36 黄梨挞成品及烘烤 ｜ Pineapple tart finished product and baking