RECIPE: Pandan Pineapple Tarts

This year, Chinese New Year is going to be different. So your tarts may as well be too, no?

Sticky sweet pineapple jam, nutty, aromatic pandan-scented frangipane, and a crisp shortcrust base. These are insanely good. They’re also fussy to make, sure. But with all that visiting and talking to relatives out of the way, you do have the time. And it’s so worth it, I promise.

RECIPE: Pandan Pineapple Tarts

[INGREDIENTS]

For the Pineapple Jam:

• 1.5kg pineapple chunks

• 600g caster sugar

• 1/4 teaspoon Chinese Five Spice powder

For the Shortcrust Pastry:

• 250g plain flour

• 155g unsalted butter, cold

• 2 teaspoons caster sugar

• 1/2 teaspoon salt

• 1 egg

• 2 teaspoons milk

For the Pandan-scented Frangipane:

• 150g ground almonds

• 150g unsalted butter, softened

• 150g caster sugar

• 40g plain flour

• 3 eggs

• 12-16 pandan leaves, washed and cut into short lengths

• Pinch of salt

[METHOD]

1. First, make the pineapple jam. It’s best to make the jam and pastry the day before you intend to bake the tarts, as they need time to chill in the fridge. Blend the pineapple chunks in the food processor until you have finely shredded pineapple.

2. Combine the shredded pineapple, sugar and Five Spice powder in a large nonstick pot, and bring to a boil. Allow the juices to evaporate. When the mixture is starting to dry out and get sticky, turn the heat down to low, and continue cooking for one to one and a half hours, until it’s caramelised, thick and sticky. Set aside to cool in the fridge.

3. In the meantime, make the shortcrust pastry. In a food processor, pulse the cold butter, sugar, salt and flour together until the mixture looks like damp breadcrumbs. With the motor running, pour in the egg and milk, until the pastry comes together into a ball. Take the pastry out, give it a light knead with your hands, then wrap in clingfilm and chill in the fridge.

4. When ready to bake, preheat the oven to 185C. Grease a 12-hole muffin tray generously, or spray with baking spray. Roll the pastry out into a 2cm-thick layer, and cut 12 circles out of it, then transfer each bit of pastry to a cup in the muffin tray, lightly pressing down.

5. Place a small piece of baking paper or aluminium foil into each cup of pastry, and fill with baking beans to weigh it down. Bake for 8 minutes, then remove the beans and bake for another 5 minutes, until the pastry is crisp and cooked through. Set aside to cool.

6. Next, make the frangipane. Using an immersion blender, blend the eggs with the pandan leaves until completely combined, then strain to remove the pandan leaf fibres. In a stand mixer, or with an electric handheld mixer, beat the butter until fluffed up, then add the sugar and beat for a few minutes until pale and light.

7. Add the pandan-scented eggs to the butter-sugar mixture, and beat until combined. In a separate bowl, give the ground almonds, plain flour and salt a light whisk to combine and break up any lumps, then beat into the egg and butter mixture until evenly mixed.

8. To assemble the tarts, scoop a layer of pineapple jam into the bae of the pastry shell, coming about 1/3 up the height of the inside. Fill the rest of the pastry case with frangipane, up until 1 cm below the top edge. Bake at 185C for 20-25 minutes, until the frangipane is cooked through and the top is risen, puffy and golden brown.

Notes:

The recipe makes more pineapple jam than you need, but it keeps in the fridge for weeks.

In an airtight container, these tarts will stay fresh and delicious for 2 days.