- Course: Baking
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The Pineapple Tarts require a batch of Sweet shortcrust pastry. You can buy a pack or make your own based on the recipe link below.
75g butter, softened
75g Trex (white vegetable shortening)
100g icing sugar
1 teaspoon vanilla essence
75g white marshmallows
¼ teaspoon salt
200g pineapple jam
432g tin of crushed pineapple
1 teaspoon lemon juice
200g icing sugar
2 ½ tablespoons boiling water
1 tablespoon liquid glucose
½ teaspoon lemon essence
1 teaspoon vegetable oil
Few drops yellow food colouring
Making the pineapple filling.
Put the pineapple jam, crushed pineapple and lemon juice into a small pot and boil rapidly for 10 minutes until you get a thick jammy consistency. Leave to cool.
Buy a pack of Sweet Shortcrust Pastry or Make the pastry as per the link above for either a 9 inch Large round pie or 12 circles for Individual tarts in a muffin tin.
If making the pastry yourself, leave the pastry in the fridge to rest for half an hour before rolling out. Bake as instructed in the pack or in the recipe link depending on a large pie or individual pastry cases.
Remove from the oven and leave to cool in the tin, then remove ready for filling.
For the marshmallow filling place the butter, Trex, salt, icing sugar and vanilla essence into a bowl and beat with an electric whisk for 5 minutes or until light and fluffy.
Place the marshmallows into a glass bowl and heat in a microwave for a 10-20 seconds until the marshmallows melt.
Add the melted marshmallows into the butter cream and continue whisking on the highest speed until the mixture has cooled and is very pale in colour. Transfer the mixture into a piping bag or a freezer zip bag and make a cut in the corner of the bag.
Finally make the fondant icing by mixing the icing sugar, oil, lemon essence, glucose, boiling water and food colouring together to make a smooth icing.
To assemble your tart(s) place a heaped teaspoon of the pineapple crush into the bases of the cooled pastry cases or spread a layer into the pie base for a larger tart. Then pipe a layer of marshmallow on top coming to about ¾ full, finally finish the top of the tarts with a thin layer of the lemon fondant icing and leave to set.