Yield
8 pcs
Prep Time
45 Min
Cook Time
45 min
Ingredients
Tart Crust
| 250g | Blue Key Superfine Superwhite Flour |
| 30g | Caster sugar |
| ¼ tsp | Salt |
| 150g | Unsalted butter, cold |
| 50ml | Water, cold |
Filling
| 300ml | Fresh pineapple juice |
| 100ml | Meadow Fresh Full Cream Milk |
| 80g | Caster sugar |
| 2 | Eggs (Grade B) |
| 3 | Egg Yolk |
| ¼ tsp | Star Brand Vanilla Flavour |
| ¼ tsp | Salt |
| 30g | Corn starch |
Decoration
| Cherry | |
| Dried Pineapple Flower |
Method
- Preheat oven to 180˚C.
- For tart crust, sift flour, sugar and salt. Rub butter into flour.
- Add in water and mix until just well combined to avoid over kneading the dough.
- Wrap the dough with cling wrap and chill for 30 minutes.
- Once chilled, rolled out the dough to 3-5mm thickness and lined the dough onto 4-inch tart mould and trim any overhanging with a knife. Chill for another 30 minutes.
- Blind bake the tart crust by covering the mould with baking paper weighed with beans/rice.
- Bake for 20 minutes. Remove the baking paper and weigher and bake for another 10 minutes. Set aside and let it cool completely.
- For filling, mix all ingredients in heat proof bowl. Heat the mixture using double boil method until thicken for 15-20 minutes. Let it cool to near room temperature.
- Fill in the filling into the cooled tart shell and chill overnight.
- Decorate with cherry and dried pineapple flower.