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.

#week5of5#fatherMy father don't like cake except pineapple cake, so dad this is only for you.😊😊

The caramel and pineapple layer gives this cake its unique and succulent sweet flavour.

So easy to make and a yummy sweetness to it :-) Ohh and I put a little Sazon that's why the beautiful color ;-)

Yummy pineapple cake.easy to make wit less ingredients. Can be made quickly on any occasion.

You can either use prepared cake mix or your own special cake recipe

Use only tinned pineapple and syrup in this cake

Tart with caramelized pineapple

380 Calories, 16g Total Fat, 3g Protein, 57g Total Carbohydrate, 41g Sugars

To be honest, I am not a fan of pineapple tarts. Maybe I dislike pie-tart-pastries (unless it uses puff pastry as base) or maybe I dislike how mediocre it is. People will boast so much about them. But as soon as I took the bite, I immediately got turned off; the overly sweetness or the intense tang on my palate.Not until I was given a few pineapple shortcake squares from Taiwan. I was completely blown away by the crust, the "real" pineapple taste and crush; everything is so well balanced. I know I have to make those. I made everything from scratch without buying pre-made or store-bought pineapple jam because I get to control every single detail. I guess the problem with the pineapples tarts out there is they are being made without tasting. I mean, as a cook or baker, we need to taste every ingredient that we are putting into our final product. From there, we are able to taste and adjust for saltiness, sweetness or tang. I hope you do not mind my ranting.I am not saying my pineapple shortcakes are anywhere near the ones from Taiwan, but at least the pineapple fillings are well balanced. It is sweet, tang, crunchy and a hint of saltiness. You must be wondering where does the crunch comes from. I get the crunchiness from the pineapple core. Most would discard it, but it is the only part of the pineapple which contains the most fiber and by adding the core into the jam, adds more crunch and nutrients. Anyway, this is my version of the pineapple shortcake.