PINEAPPLE TARTS

PINEAPPLE TARTS

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Approximate preparation and cooking time: Up to 2 hours
  Makes 12 small pineapple tarts

INGREDIENTS

• PINEAPPLE JAM (makes 200g jam)
• 400g fresh pineapple
• ¼ tbsp cinnamon
• ½ tbsp Nuvia Sweetener
• 
  
• TART BASE (makes 12 mini tart bases)
• 3 tsp butter (cold, cubed)
• 3 tsp oats
• 1 tsp almond flour
• 4 ½ tsp wholewheat flour
• 1 egg yolk
• Egg wash

METHOD

• FOR THE JAM
• 1. Finely chop the pineapple and place over a medium heat in a large sauce pan. After 10 minutes once the pineapple is soft mash it with a fork or masher.
• 2. Add cinnamon and stir it well.
• 3. Add Nuvia Sweetener to taste.
• 4. Cook the mixture for 20 to 30 minutes until the mixture reduces to a jam consistency (it should have thickened and not be watery).
• 5. Take the jam off the heat and allow to cool completely (if you are in a rush it can be moved to a new bowl to cool faster).
• 6. After the jam is cooled, roll them out into small balls to prepare for the assembling.
• 
  
• FOR THE TART BASE
• 1. Add all the flours to a bowl and mix together. Using your finger tips rub the butter into the dry mixture.
• 2. When the mixture resembles a coarse crumbly texture, add the egg yolk.
• 3. The dough should be soft and slightly sticky (a little water/extra flour could be added if not).
• 4. Shape into a disc and wrap with cling wrap and chill for at least 30 minutes.
• 5. Roll out until about a coins thickness with a floured rolling pin onto a floured flat surface and use the mould to shape the tart base.
• 6. Brush with egg wash.
• 7. Bake the tart base at 170° C for 8 minutes.
• 8. Remove from oven and place pre-rolled pineapple jam in the centre.
• 9. Bake for another 5 minutes or until golden brown.