Tart with caramelized pineapple

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.

I had to make use of the extra puréed pumpkin I had, when the initial plan was to make pumpkin soup. So I made a pumpkin tart out from a scratch. And it came out so good yet so healthy!

I made this crust when I did not have tofu to make the "Easy Tofu Tart" crust.I was not sure if I wanted to share this recipe, but I do want to save it as a recipe.I recommend using this crust for a tart with the filling that needs pre-baking, such as custard cream or for a tart that you eat as a meal; though, this crust goes well with anything. You can grease the tart pan with some butter, but if you dust the tart with some flour and press it onto the tart pan, it comes out easily.You can also use margarine, if you are going to eat it at home. Recipe by Healthy daisuki

This is a tart crust I always use.You can also freeze the tart dough from Step 7. Wrap tightly with plastic wrap, put into a plastic bag with a zip seal, and store in the freezer.The baking times may vary by ovens, so please keep an eye on the color of the crust as it bakes and adjust the baking times accordingly. Recipe by Otometeo

Someone I know brought up the want for a nutritious version of this kid classic. I checked the nutritional information, and of course fat and mostly sugar. 200 calories of empty cals. I warned them it would not be what they remembered, but close. I went a head and created a pastry dough and then hacked a filling. It tastes pretty close, the presentation is very sloppy, this is just experimental success, beauty will come later... The nutrition on this one is... 100 calories... No listed fat, about 2g carbs, 23g protein. I'm discounting the sugar alcohol in the sugar free syrup, but if you include that, it's still about 110. The matrix can be hacked Neo.Note: I noticed this is 'too thick' of dough for this. I'm considering this might be enough dough for almost two tarts, if you press the dough down more and are careful. At that point we're talking down to ~50 calories a tart, I hope people post some ideas or pictures of results.

I simply wanted to make a sweet potato tart.If you do not have a food processor, mash the sweet potatoes until smooth. Melt the butter at low heat. You can mix all the filling ingredients in a food processor, however, I think it comes out better when processed manually, even though it is a lot of work; that's why I revised the recipe to manually processing. As long as all the ingredients are mixed well, you will not fail! Recipe by Healthy daisuki

I've modified this recipe many times. When you make different tarts you will have to adjust it slightly, but this basic tart crust is easy to bake.Adjust your the baking time based on your oven's strength.You can make a batch and freeze it for later use. Recipe by Maria358

Sweet and sour lemon tart

I am addicted to making tarts since I made Cookpad user "Happa's" tart. Everyday, I made the tart with okara and finally completed this recipe. I made chestnut tarts, apple tarts, sweet potato tarts, pumpkin tarts, etc...-Adjust the baking time depending on the fillings.-You can omit the butter. It won't be very crispy, but you can reduce the calorie count. If so, increase the quantity of egg from 20 to 30g.-The average weight of an egg is 20 g for 1/2 medium size egg, 30 g for 1/2 large or extra large egg. Recipe by Rinkachan

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