Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup cold water
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup brown sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 1/2 cups milk
- 3 egg yolks
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
Special equipment needed:
- Tart pan (9-inch)
- Rolling pin
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Piping bag (optional)
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine flour, sugar, and butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and water. Mix until the dough comes together.
4. Roll out the dough on a floured surface and transfer it to the tart pan. Press the dough onto the bottom and sides of the pan.
5. Prick the bottom of the crust with a fork and bake for 15-20 minutes or until lightly golden. Set aside to cool.
6. In a saucepan, combine drained crushed pineapple, brown sugar, cornstarch, and salt. Cook over medium heat, stirring constantly until the mixture thickens.
7. Pour the pineapple mixture onto the cooled crust.
8. In a mixing bowl, whisk together milk, egg yolks, sugar, and vanilla extract. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon.
9. Pour the custard over the pineapple mixture.
10. Bake for 15-20 minutes or until the custard is set.
11. Let the tart cool to room temperature before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 15g
Carbohydrates: 43g
Protein: 4g
Substitutions for ingredients:
- You can use canned pineapple chunks instead of crushed pineapple.
- You can use a pre-made pie crust instead of making your own.
Variations:
- You can add shredded coconut to the pineapple mixture for a tropical twist.
- You can use almond extract instead of vanilla extract for a nutty flavor.
Tips and tricks:
- Make sure the crust is completely cooled before adding the pineapple and custard layers.
- Use a piping bag to pipe the custard onto the pineapple layer for a neater presentation.
- You can make the crust and custard ahead of time and assemble the tart right before serving.
Storage instructions:
Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the tart on a cake stand or platter. Dust with powdered sugar and garnish with fresh pineapple slices and mint leaves.
Garnishes:
Fresh pineapple slices and mint leaves.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream.
Troubleshooting advice:
- If the crust is too crumbly, add a little more water until it comes together.
- If the custard is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the custard to 160°F to ensure it is safe to eat.
Food history:
Pineapple tarts are a popular dessert in Southeast Asia, particularly in Singapore and Malaysia. They are often served during festive occasions such as Chinese New Year.
Flavor profiles:
The tart has a buttery crust, sweet and tangy pineapple filling, and creamy vanilla custard.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with tea or coffee.
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