Steps to Prepare Super Quick Homemade Pineapple Tart

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The ingredients needed to make Pineapple Tart:

1. Take Mousse:
2. Prepare 2 g Gelatin Powder,
3. Make ready 100 g Whole Milk,
4. Take 105 g Pineapple Cored Coarsely Sliced,
5. Prepare 30 g Egg Yolks,
6. Make ready 45 g Caster Sugar,
7. Prepare 250 g Heavy Whipping Cream,
8. Prepare Mirror Glaze:
9. Make ready 1 TBSP Gelatin Powder,
10. Get 75 ml Water,
11. Get 85 g Caster Sugar,
12. Prepare 100 g Condensed Milk,
13. Take 185 g High Quality White Chocolate Preferably Valrhona,
14. Make ready Natural Organic Yellow Food Coloring, A Few Drops
15. Make ready Tart:
16. Get Unsalted Butter Room Temperature, 120g + More For Greasing
17. Take 90 g Caster Sugar,
18. Get 25 g High Quality Cocoa Powder Preferably Valrhona.
19. Make ready 1 TSP Sea Salt,
20. Prepare 30 g Almond Meal,
21. Get 50 g Eggs Lightly Beaten,
22. Take 210 g All Purpose Flour,
23. Make ready Fillings:
24. Make ready 180 g High Quality Marzipan Finely Diced,
25. Get 90 g Icing Sugar,
26. Make ready 1 TBSP Cornstarch,
27. Prepare 150 g Unsalted Butter Room Temperature,
28. Get Pinch Sea Salt,
29. Take 50 g Eggs Lightly Beaten,
30. Make ready 1/2 TSP Pure Vanilla Paste,
31. Get Pineapple Jam, 6 X 15g

Instructions to make Pineapple Tart:

1. Pls visit: https://www.fatdough.sg/single-post/2017/01/25/Pineapple-Shortcake for the pineapple jam recipe.
2. Prepare the mousse a day before. - - Bloom gelatin powder with 1 TBSP of water in a small bowl. - - Stir to dissolve the gelatin and set aside. - - In a blender, add milk and pineapple.
3. Blitz until smooth. - - Transfer into a sauce pot. - - Add in 15g of sugar. - - Turn the heat up to medium low.
4. Stir to combine well and until the sugar has dissolved. - - Meanwhile, in a small bowl, add egg yolks and the remaining sugar. - - Whisk to combine well and until the sugar has dissolved. - - Once you see bubbles start to form along the edge of the sauce pot, remove from heat.
5. Add a few TBSP of the milk mixture and gradually add into the yolk mixture while still whisking, 1 TBSP at a time. - - Once the yolks have been tempered, gradually add the yolk mixture into the milk mixture while still whisking. - - Return back to the heat of medium low.
6. Once you see bubbles start to form along the edge of the sauce pot, remove from heat. - - Add in the bloomed gelatin. - - Stir to combine well and until the gelatin dissolved. - - Pass the mixture thru a fine sieve over a bowl.
7. Set aside to cool down completely. - - Once the mixture is cooled, in a chilled large bowl, add in heavy whipping cream. - - Using a hand or stand mixer, whisk until soft peaks. - - Fold the cream into the milk mixture in batches until fully incorporated.
8. Transfer into a piping bag. - - Pipe the mousse mixture into the sphere mold. - - Scrape off any excess with an offset spatula. - - Freeze in the freezer for at least 24 hours.
9. Prepare mirror glaze the night before. - - Bloom gelatin powder with 1 TBSP of water in a small bowl. - - Stir to dissolve the gelatin and set aside. - - In a sauce pot over medium low heat, add water, sugar and condensed milk.
10. Stir to combine well and until the sugar has dissolved. - - Once you see bubbles start to form along the edge of the sauce pot, remove from heat. - - Add in the white chocolate. - - Stir until the white chocolate has completely melted.
11. Add in the bloomed gelatin. - - Stir to combine well and until the gelatin dissolved. - - Add in the food coloring. - - Stir to combine well.
12. Pass the mixture thru a fine sieve over a bowl. - - You may have to pass thru the sieve a few times to remove any excess air bubbles. - - Cover with cling film, press the cling film on the surface of the mirror glaze, chill in the fridge overnight.
13. You can prepare the dough a day before if desired. - - In a large bowl, cream butter with sugar with a spatula until well combine. - - Add in cocoa powder, salt and almond meal. - - Fold and combine well.
14. Add in egg. - - Fold and combine well. - - Add in flour in 2 batches. - - Fold and combine well until a dough is form.
15. Do not overwork the dough.* - - Transfer onto a cling film, wrap and chill in the fridge for about an hr. - - Divide the dough into 6 equal balls with a weighing scale. - - *Work on 1 dough at a time while chilling the rest of the dough balls.*
16. Grease pastry rings generously with butter. - - Lightly dust working surface and rolling pin with flour. - - Roll out into a disc to about 1/4 inch thick. - - Carefully transfer into the pastry ring.
17. It is okay of there are cracks. You can cover the cracks with any excess dough.* - - Form and mold the dough into the pastry ring making sure the edges are fully in tact. - - Trim off any excess dough. - - Transfer onto a baking tray lined with parchment paper.
18. Keep chilled in the fridge. - - Repeat the process for the remaining dough. - - On baking day, prepare the fillings.
19. Preheat oven to 180 degrees celsius or 360 fahrenheit. - - In a large bowl, add marzipan, sugar and cornstarch. - - If you cannot get your hands on marzipan, you can replace it with 90g almond meal and 90g icing sugar.
20. Using a hand or stand mixer, beat until well combine and until the marzipan has broken down finely. - - Add in butter, salt, egg and vanilla. - - Continue beating until well combine. - - You should have a smooth mixture.
21. Transfer into a piping bag. - - Take the dough outta fridge. - - Prick some holes on the bottom of the dough with a fork. - - Place pineapple jam in the middle of each dough. - - Pipe the marzipan mixture around the pineapple jam to about 3/4 full.
22. Do not fill all the way to the brim as it will overflow during baking process.* - - Wack into the oven and bake for about 20 to 25 mins or until lightly brown. - - Remove from oven and let it cool completely.
23. Assemble the tart. - - Place the base tart onto serving plate. - - Dissolve the mirror glaze on a double boiler. - - Pass it thru' a sieve one last time to ensure no air bubbles.
24. Remove mousse from the freezer and unmold onto a wire rack. - - Pour the mirror glaze over the mousse. - - Gently remove the glazed mousse with an offset spatula and place it on top of the base tart. - - You can decorate with some small mint leaves and grate some dark chocolate with a cheese grater over the top. - - Serve immediately.

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