Ingredients with Measurements:
- 1 can of crushed pineapple (20 oz)
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsalted butter, softened
- 1/4 cup of granulated sugar
- 1 egg yolk
- 1/4 teaspoon of salt
- 1/2 teaspoon of vanilla extract
- 1/2 cup of white chocolate chips
- 1 tablespoon of vegetable oil
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
- Double boiler or microwave-safe bowl
Step-by-step instructions:
Preparation:
1. Preheat the oven to 350°F.
2. Grease the tart pan with butter and line the bottom with parchment paper.
3. Drain the crushed pineapple and set aside.
Crust:
1. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
2. Add the egg yolk and vanilla extract, and mix until well combined.
3. Sift the flour and salt into the bowl and mix until the dough comes together.
4. Roll the dough out on a floured surface to fit the tart pan.
5. Carefully transfer the dough to the tart pan and press it into the bottom and sides.
6. Trim off any excess dough and prick the bottom with a fork.
7. Bake the crust for 10-12 minutes, or until lightly golden brown.
Filling:
1. Spread the drained crushed pineapple evenly over the baked crust.
2. Bake for another 15-20 minutes, or until the pineapple is slightly golden brown.
3. Remove from the oven and let cool completely.
White Chocolate Drizzle:
1. In a double boiler or microwave-safe bowl, melt the white chocolate chips and vegetable oil together until smooth.
2. Drizzle the melted white chocolate over the cooled tart.
3. Let the chocolate set for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
5. Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes 8 servings.
Nutritional information:
Calories per serving: 305
Fat: 17g
Carbohydrates: 35g
Protein: 3g
Sugar: 18g
Sodium: 78mg
Substitutions for ingredients:
- You can use canned pineapple chunks instead of crushed pineapple.
- You can use milk chocolate or dark chocolate chips instead of white chocolate chips.
- You can use margarine or shortening instead of butter.
Variations:
- Add shredded coconut to the pineapple filling for a tropical twist.
- Add chopped macadamia nuts to the crust for extra crunch.
- Use a graham cracker crust instead of a pastry crust.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Use a pastry brush to brush the excess flour off the dough before rolling it out.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
- Let the tart cool completely before drizzling the white chocolate over it.
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 decorative platter or cake stand.
Garnishes:
Garnish the tart with fresh pineapple chunks or whipped cream.
Pairings:
Pair the tart with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of cold water to the dough and mix until it comes together.
- If the pineapple filling is too watery, drain it well before spreading it over the crust.
Food safety advice:
Make sure to properly store the leftover tart in the refrigerator to prevent spoilage.
Food history:
Pineapple tarts are a popular dessert in Southeast Asia, especially during Chinese New Year.
Flavor profiles:
The tart has a sweet and tangy pineapple filling with a buttery and flaky crust, topped with a creamy white chocolate drizzle.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat for a special occasion.
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