Thermomix® Tutorials – Rosalinda Pineapple Tarts

Rich buttery pastry, dolloped with a perfect balance of tangy and sweet pineapple jam, and decorated with royal icing – It’s not Hari Raya without the Rosalinda Pineapple Tarts. Grab your Thermomix® and make the perfect festive snack at a fraction of the retail price!

Rewatch the live video here:

Here is the recipe:

Ingredients

Pineapple jam

• 1500 g pineapple (approx. 2 pineapples), peeled, core removed, cut in cubes (2 cm)
• 150 g sugar
• 1 cinnamon stick
• 2 cloves
• 2 pandan leaves, tied into knot

Tart pastry

• 250 g butter, cold, cut in cubes (1 cm)
• 15 g caster sugar
• 375 g all-purpose flour
• 10 g cornflour (starch)
• 10 g custard powder
• 1 tbsp condensed milk (see tips)
• 2 tbsp cold water
• 1 egg, lightly beaten

Royal icing

• 200 g white sugar
• 1 egg white
• 1 tsp cornflour (starch)
• ¼ tsp lemon juice
• 1 – 2 drops green food colouring
• sugar flower

Preparation

Pineapple jam

1. Place pineapples in mixing bowl, chop 15 sec/speed 5. Scrape down sides of mixing bowl with spatula.
2. Chop again 15 sec/speed 5. Drain chopped pineapple using Varoma dish to discard excess liquid for 10 minutes.
3. Place chopped pineapple flesh, sugar, cinnamon stick, cloves and pandan leaves in mixing bowl, cook 40 min/120°C/speed 1 until it thickens. Transfer to a bowl and let cool completely. Clean mixing bowl.
4. Scoop 1 teaspoon of pineapple jam (approx. 5 g) and roll into a small ball. Repeat step with remaining jam.

Tart Pastry

1. Place butter and caster sugar in mixing bowl, mix 30 sec/speed 3.
2. Add all-purpose flour, cornflour, custard powder, condensed milk and cold water in mixing bowl, mix 30 sec/speed 3. Scrape down sides of mixing bowl using spatula.
3. Knead Dough/30 sec. Transfer dough onto pastry mat, form dough into round shape. Using a rolling pin, roll dough to 3mm thickness. Preheat oven to 170°C. Line a baking tray with baking paper. Clean and dry mixing bowl.
4. Using a flower-shaped cutter (Ø 3 cm), cut out pastry and place onto prepared baking tray. Place reserved jam ball in the centre of tart pastry and shape into a dome. Using a pastry brush, brush pastry surface with beaten egg. Repeat steps with remaining dough.
5. Bake on middle rack for 20 minutes (170°C) until lightly brown. Allow to cool completely on a cooling rack.

Royal Icing

1. Place white sugar in mixing bowl, pulverize 30 sec/speed 10.
2. Add egg white, cornflour and lemon juice, mix 10 sec/speed 6.
3. Divide icing into 2 equal portions in 2 small bowls. Mix green food colouring into one of the icings. Transfer both icings to 2 piping bags. Decorate tarts with royal icing and sugar flower as desired. Allow to dry completely before serving or storing in an airtight container.

Find other recipes for Ramadan and Syawal by downloading the latest Sedap Recipes 2024 eBook or browsing the Cookidoo® collection.