Name: Pineapple Tart
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 Ayam Brand™ Coconut Milk 200ml; 200g spaghetti, cooked al dente; 3 tbsp oil; 50g prawns, shelled and cleaned, diced finely; 2 tbsp chilli paste; ½ tsp turmeric; 3 tbsp Fish Curry Powder (add a little water to make a thick paste); 3 tbsp dried fried grated coconut (pounded until oil resurfaces); 2 tsp tamarind pulp; 400ml water; Salt and sugar to taste; 1 cam Ayam Brand™ Chilli Tuna 185g, flaked

: Video recipes

Pineapple Tart

6 to 10 pax |

90 minutes

Paste Ingredients:

2 cans Ayam Brand™ Pineapple Chunks 410g, drained and finely blended
100g castor sugar
1 no. cinnamon stick

Dough Ingredients:

150g butter, cold and diced
75g icing sugar
1 egg yolk
30ml cold water
1 tsp vanilla essence
½ tsp salt
280g all purpose flour
50g corn flour
1 egg, beaten with a pinch of salt for egg wash

Preparation:

Paste

Put blended pineapple, sugar and cinnamon stick in a pot. Cook by mixing continuously until dry. Set aside to cool.

Dough

Place dry ingredients in a bowl. Blend in butter until crumbly texture is achieved. Add in yolk, vanilla essence and form into smooth dough. If the dough is crumbly, add a little water until it sticks again. Cover with plastic and chill for 20 minutes.
Roll the dough between 2 plastic sheets to 1/4 inch thickness. Stamp out wanted shapes and transfer to trays lined with baking paper.

Tart

Roll a teaspoon of cooked pineapple paste into a small ball and place it unto the stamped out dough.
Bake in a preheated oven at 175 ºC for 15 minutes until golden. Cool on wire racks.