It’s the Pineapple Tarts season! It’s unbelievable how easy it is to cook our own pineapple jam using the Thermomix® to grate, blend and cook – all in one pot! Gone are the days where we need to grate by hand, blend, then stir continuously at the stove for the next hour by hand until the jam dries up sufficiently to be a paste that can be used to make into the quintessential CNY treat – pineapple tarts.
Traditionally, pineapple tarts are always so expensive to buy because of the labourious cooking process that involves loads of elbow grease over the stove and the tedious shaping of each sweet morsel into an open tart or a bite-size nugget.
With the Thermomix®, the entire process is easier, with active time only the effort needed to remove the pineapple skin and core removal. The grating, blending and cooking can be done all within the mixing bowl – with the paste done for 2 pineapples roughly in an hour or so. Homemade jams keep well inside the fridge (2 weeks) or freezer (months).
For perfectly cooked pineapple tart jam that is not overly dry, follow these precautions and tips when cooking your pineapple jam in your Thermomix®.
- Use only Thermomix® official Pineapple Tart recipes. Check out Mavis Ong and Rita Zahara‘s Pineapple Tart Recipes. (Watch their tutorial videos in this article below).
- Do not modify the recipe(s)
- Cook at 100-120 degree celsius
- Scape the jam mixture every 15 minutes to ensure the jam is evenly cooked
- Add sugar last
- Use varoma temperature at last 5 minutes to dry up the paste
- Always monitor and check the cooking every 15 minutes
- To prevent splatters, let the steam out with the simmering basket on top of the lid hole
Want to find out how you can make Pineapple tarts from scratch using your Thermomix®?
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