Traditional Lunar New Year Pineapple Tarts
Ingredients
Pineapple jam
- 3 fresh ripe pineapples
- 1/2 cup + 2 tablespoons organic sugar
Tart pastry
- 225g (2 sticks) vegan butter, room temperature
- 70g condensed coconut milk
- 400g all-purpose flour, sifted
- 'egg' wash (mix 2 teaspoons maple syrup with 1 tablespoon almond milk)
Preparation
Prepare the pineapple by removing the leafy crown and outer layer with a knife, then remove all 'eyes' with a pairing knife and cut into big chunks, keeping the core.
Blend all pineapple chunks in a high-speed blender.
To save cooking time, drain the blended pineapple over a fine-mesh sieve for about 30-45 minutes and reserve the juice for smoothies.
Transfer the drained pineapple into a non-stick pan and cook the mixture over low heat by stirring continuously with a spatula until it turns into a paste.
Season the paste with sugar and continue cooking until it turns a darker yellow and is no longer wet, then set aside to cool and divide into 8g or 9g balls.
Meanwhile, using a mixer with the paddle attachment, cream the butter and condensed coconut milk until well combined.
Slowly add in the flour and knead until a pastry dough forms or it is no longer sticky; you may need less or more than 400g depending on the butter used, then divide the dough into 11g balls.
Preheat the oven to 330F.
Place the pineapple tarts slightly apart on a baking sheet pan lined with parchment paper.
Brush each tart with melted vegan butter and 'egg' wash.
Bake for about 20-25 minutes until golden brown.
