As you already know that I am not a fan of the pineapple tart. This is my humble version. Can you imagine that I had been planning to make this for about a year? I am glad that my idea had finally come to a fruition. It is very fulfilling to accomplish a goal whether it will be a success or a failure. It is the process which I had fallen in love with.This consist of a chocolate tart with a marzipan and pineapple jam fillings. I really love marzipan. It is probably my top 3 desserts ingredients, aside from chocolate and lemon. The tart is topped with a frozen mousse. Yes, a frozen pineapple mousse glazed with a white chocolate based mirror-effect syrup. I decided to add some decoration with some small mint leaves and dark chocolate shavings.Yes, this takes massive amount of time and effort, but as soon as you see the end results, it is all worth it. It is even more rewarding when you see the smiles of those whom you served these to. My daughters commented this is like heaven. I hope you will not be intimidated to give this recipe a try, cos if a geezer like me can do this, so can anyone. Let's get started with the recipe.

Chinese New Year is fast approaching and pineapple tarts are popping out everywhere if you are residing in Singapore. This year, I decided to make my own with a bit of old and new. I had been experimenting on these tarts for a couple of days and old is using a traditional recipe (which is from my grandma). New is going an unorthodox route with a French pastry as the base.I personally dislike the base. I find the cookie base crumbly and lack flavors without much texture. The pineapple jam is also a bit too sweet and doesn't have much of a chew. After much experimenting, I finally settled for a reduced sugar pineapple jam and a very underrated pastry, sablé breton, as the base. I can finally taste the pineapple's tartness as well as an aromatic cookie base.Even tho they look more rustic, but they are just the way I wanted them to be. The downside is the cookie base dough has to be parbaked be4 molding into individual tarts. This means the leftover cookies cannot be reused. You can bake the leftover and consume as it is or blitz them into powder and use it as garnishes for ice cream or any desserts.But I didn't stop here. I still feel that there is a lack of something and so I improvised. I had included the extra steps in the directions below. You can totally skip the extra steps and the tarts will still taste great. On a last note, do taste and adjust the amount of sugar that you are gonna add. Some pineapples are sweeter and some are sour.

Pineapple tarts! Chocolate!! Yay!!!

I had a lot of canned pineapples at home.When you make the caramel, please be careful not to burn yourself! Recipe by piko-rin

Away from home and on keto ..My hometown is in singapore.Pineapple tart is a must have every eid ( hari raya aidilfitri)Crust recipe from nibbleketofythis youtubePineapple fillingTry n error

I prepared this one for my boyfriend's birthday this year and everybody approved it, even the kids!

No mixer required! Tastes better than the best packaged versions.

I wanted to eat a fruit-filled tart on a hot summer's day, so I made this.Mixing a little custard to the filling is unbelievably delicious.Use your favorite fruits; the pastry glaze will dry and coat them beautifully, and I recommend it. Bananas and apples brown easily so sprinkle a little lemon juice before topping on the cake. Recipe by nyonta

recipe of my aunt (german recipe)