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Pineapple Filling

  • Pineapple Filling (AAA Grade) 500 g
  • Brown Sugar 150 g
  • 1 Bunch Pandan Leaves
  • Cinnamon Sticks 3 pc
  • Sea Salt 5 g
  • Butter, unsalted 100 g

Salted Egg Crumble

Pastry Dough

  1. Pineapple Filling

    • In a pot, add in pineapple filling, brown sugar, pandan leaves, cinnamon sticks and sea salt.
    • Simmer until the pineapple dries out and caramelised. (Do not put on high fire.)
    • When the pineapple has dried out and turns golden brown in colour, add in butter to finish off.
    • Drain excess liquid, and use accordingly.
    • Pineapple filling can be stored up to 6 months in the freezer.
  2. Salted Egg Crumble

    • In a mixing bowl, combine all-purpose flour, grounded almond, salted egg yolk powder, sea salt and sugar, and mix them well.
    • Rub in cold margarine till it forms a crumbly mixture.
    • Use as required.
  3. Pastry Dough

    • Preheat oven to 170°C.
    • Lightly grease mini tart moulds.
    • Sift the top flour, milk powder, and salted egg yolk powder in a bowl.
    • In a mixer, cream the margarine, salt, and icing sugar till a pale in colour.
    • Add in the egg yolk and continue to cream to emulsify.
    • Add in flour and milk powder mixture, and mix till dough consistency is form. Do not overmix!
    • Portion the dough into balls of 12g each.
    • Press the dough balls into the greased tart molds.
    • Trim the excess.
    • Place the pineapple filling in the centre of the pastry.
    • Cover the top with the salted egg crumble.
    • Bake at 170°C for approximately 20-25 minutes. (Temperature and the baking time will vary according to the individual oven used.)
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