pineapple tarts from Taste of Asia cookbooks

[mavvie]

I made these a few months ago and will definitely be making more as it's pretty close toast my mum made with less effort!

I made the pineapple filling the night before do that it will soak in more flavours from the spice and also that it would set to a thick consistency.

I made the open pineapple tarts. You should ensure that the pastry is rolled out not too thick. I found using the MC made it too large for my liking so I might try something else next time. Also, I found the pastry quite soft and hard to handle; when I asked my mum after it was all made, she suggested to wrap the pastry in cling wrap and leave it in the fridge for about 30 mins.

All in all, the taste was pretty authentic for me and made me feel less homesick

[Wonder]

Where is this recipe from Mavvie, they sound lovely

[mcmich]

Is there a recipe for these somewhere?

[DizzyGirl]

I have a recipe for pineapple meringue pie. Must make that again soon.

[mavvie]

Oh sorry! This is from the taste of asia cookbook!

[judydawn]

Would love to see a photo of these little tarts - they sound very interesting mavvie.

In regard to the resting of the pastry, most time this is suggested so I don't know why they didn't say so this time.

[mavvie]

I'll post some as i make them again. But I found this via google. Mine definitely did not look as pretty hehe

http://singapore-thermomix.blogspot.com.au/2012/01/pineapple-tarts.html

[judydawn]

They certainly look nice mavvie, thanks for that.