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.

Tart with caramelized pineapple

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!!!

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 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

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.

This was a frequent summer dessert when growing up. It’s my mother’s recipe.#GlobalApron #sweet #pie #cake #fresh

I wanted to make a strawberry tart with almond cream so I fiddled around with different methods and tried them out until I finally found the perfect recipe for me.What's great about this tart is that you can use strawberries that are too sour to eat raw or ones that are overripeIf you oil the tart pan before use, it'll make it easier to remove the tart after baking. Recipe by Dauri

An older woman at my company really likes this tart. It is becoming a tradition for me to make this cake every year on her birthday. I think this is the cake that I have made the most.The tart will be shiny when you brush glaze on the surface of the fruits, so I recommend doing that. When using the custard cream make sure to strain it once and then whisk the cream with whisk until it is smooth. Put the cream in a pastry bag and squeeze it out. If the dough is too soft when spreading it into the tart mold, chill it in the refrigerator. It will be easier to handle. Recipe by TIARARA