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Watch entrepreneur, author and media personality, Rita Zahara show us how to make delicious, healthy, Zero Sugar Pineapple Tarts! At only 23kcal vs the usual over 90kcal per tart, you can now indulge in this annual treat without the guilt!
1500g pineapples (peeled, eyes and core removed, cut into cubes)
1pc cinnamon about 3cm (optional)
1pc clove (optional)
0.5 pc star anise (optional)
2 knots of pandan leaves
1 tsp freshly squeezed lemon juice
80g monk fruit
1 pinch sea salt
Cooking the pineapples:
1. Place 1500g pineapple chunks into the mixing bowl and blend 5sec / sp5.
2. Scrap down the sides and repeat for 3 times. Pour the mixture into the Varoma and drain the juice over the ThermoServer or a large bowl.
3. Scoop out blended pineapples and place back into mixing bowl. Add 1pc cinnamon, 0.5-star anise, 1 pc cloves and 2 knots of pandan leaves and cook for 45mins/120c/sp1. Prolong timing if needed.
4. Cook for another 10 minutes/Varoma/sp1 until the jam mixture thickens.
5. Remove the spices and pandan leaves.
6. Add 1 tsp lemon juice, 80g monk fruit and 1 pinch salt and continue cooking 5min/Varoma/sp1 with measuring cup off. Prolong timing slightly if needed but take care not to overcook.
7. Transfer pineapple jam into a heat-proof container. Once it has cooled to room temperature, store it in the fridge. Keep it overnight before using it. Best used when the jam has hardened slightly. Prepare them in 2.5 cm in diameter balls.
450g Plain (all-purpose) flour
¼ tsp Baking powder
250g Unsalted cold butter and cut into cubes
20g monk fruit
120g homemade healthy condensed milk (room temperature)
½ tsp sea salt
¼ tsp Vanilla essence
1. Get zero-sugar homemade healthy pineapple jam kept at least overnight.
2. Get zero-sugar homemade healthy condensed milk.
3. Place in mixing bowl 450g plain flour and ¼ tsp baking powder. Turbo 1s/2 times or 5sec/speed 10.
4. Add 250g cold unsalted butter cubes and mix and 20g monk fruit. 20s/Sp4. (I am using the icing version but if you are granulated, it is turbo 2 secs and do it twice)
5. Add 120g condensed milk, 1 egg, ½ tsp sea salt, ¼ tsp vanilla essence and mix 20s/sp4.
6. Remove from mixing bowl and leave to rest for 10 minutes.
7. With a rolling pin, roll pastry out to a thickness of about 0.5 cm (1/4 inc).
8. Cut pastry into rounds using a pineapple tart mould and clip edges with a cookie pincher for that homemade look. Arrange on a baking tray.
9. Roll cooled pineapple jam into small ball about 2.5 cm (1-in) in diameter. Flatten them slightly, then place in the centre of shaped pastry. Repeat until ingredients are used up.
10. Preheat oven to 160C (325F). Bake tarts for 20-25 minutes until pastry is slightly browned.
Note: The homemade healthy pineapple jam and condensed milk can be made in advance. Different ovens may respond to cooking time differently too. Best to test batch with one cookie at 160C to see how long before your pineapple tart turns brown from 15 minutes.