honey drizzle
Matcha pineapple tarts
Recipe:
Pineapple jam
4 pineapples
2 cinnamon stick
2 star anise
6 cloves
300g sugar (or more to taste)
1. Peel and core pineapples. Cut into long segments and hand grate with a box grater. (This keeps the pineapple pulp fibrous; dont be tempted to blend in a food processor)
2. Strain out the pineapple juices.
3. Place pineapple pulp and half the sugar with whole spices in a large saucepan
4. Bring to a simmer over medium-high heat. Lower the heat to med-low to keep the simmer. Stir regularly to prevent burning. As the juice cooks off, slowly add the reserved juice a little at a time.
5. After about 1-1.5hours, the jam would have reduced to a sticky texture and caramelized. Remove spices. Add remaining sugar (or more to taste).
6. Continue cooking over med heat stirring constantly until pineapple jam is a dark amber colour
7. Let cool completely and refrigerate overnight
Matcha shortcrust dough
125 g soft unsalted butter, cut into cubes
150g flour
1 tbs matcha powder
50g icing sugar
1 egg yolk
1/2 tsp vanilla extract
1. In a bowl of an electric mixer, blend together butter and sugar until creamy and smooth.
2. Sift together flour, icing sugar and matcha powder. Add dry ingredients to butter mixture and cream together until well-blended.
3. Add in egg yolk and vanilla, mixing just to blend. (Dont overwork the dough.)
4. Divide dough into 2 and wrap well in clingfilm. Refrigerate for 2 hours or overnight until firm.
Assembly:
Pineapple jam (enough jam to yield 4 batches of matcha shortcrust)
Matcha shortcrust dough
Preheat oven to 170C
1. Remove shortcrust dough from fridge and allow to rest for 10 min to soften.
2. Roll pineapple jam into balls of 6-7g each
3. Roll out the matcha dough with a rolling pin inbetween two pieces of clingfilm until about 0.5 cm thick.
4. Using a well-floured pineapple tart mould, cut out tart shapes and place on a baking tray lined with parchment paper.
5. Top the tarts with a ball of pineapple jam each
6. Bake at 170C for 20 min until firm and browned.
Matcha pineapple tarts
Recipe:
Pineapple jam
4 pineapples
2 cinnamon stick
2 star anise
6 cloves
300g sugar (or more to taste)
1. Peel and core pineapples. Cut into long segments and hand grate with a box grater. (This keeps the pineapple pulp fibrous; dont be tempted to blend in a food processor)
2. Strain out the pineapple juices.
3. Place pineapple pulp and half the sugar with whole spices in a large saucepan
4. Bring to a simmer over medium-high heat. Lower the heat to med-low to keep the simmer. Stir regularly to prevent burning. As the juice cooks off, slowly add the reserved juice a little at a time.
5. After about 1-1.5hours, the jam would have reduced to a sticky texture and caramelized. Remove spices. Add remaining sugar (or more to taste).
6. Continue cooking over med heat stirring constantly until pineapple jam is a dark amber colour
7. Let cool completely and refrigerate overnight
Matcha shortcrust dough
125 g soft unsalted butter, cut into cubes
150g flour
1 tbs matcha powder
50g icing sugar
1 egg yolk
1/2 tsp vanilla extract
1. In a bowl of an electric mixer, blend together butter and sugar until creamy and smooth.
2. Sift together flour, icing sugar and matcha powder. Add dry ingredients to butter mixture and cream together until well-blended.
3. Add in egg yolk and vanilla, mixing just to blend. (Dont overwork the dough.)
4. Divide dough into 2 and wrap well in clingfilm. Refrigerate for 2 hours or overnight until firm.
Assembly:
Pineapple jam (enough jam to yield 4 batches of matcha shortcrust)
Matcha shortcrust dough
Preheat oven to 170C
1. Remove shortcrust dough from fridge and allow to rest for 10 min to soften.
2. Roll pineapple jam into balls of 6-7g each
3. Roll out the matcha dough with a rolling pin inbetween two pieces of clingfilm until about 0.5 cm thick.
4. Using a well-floured pineapple tart mould, cut out tart shapes and place on a baking tray lined with parchment paper.
5. Top the tarts with a ball of pineapple jam each
6. Bake at 170C for 20 min until firm and browned.