Cheese Pineapple Tarts
Cheese Pineapple Tarts
Ingredients
For the Tarts
- 225 g unsalted butter, softened at room temperature
- 60 g granulated white sugar
- 1 large egg, approximately 60g
- 320 g all-purpose flour
- 20 g cornstarch
- 60 g cheese, grated, for the dough (Parmesan, low-moisture mozzarella, Edam, or Emmental recommended)
- 10 g cheese, grated, for topping (Parmesan, low-moisture mozzarella, Edam, or Emmental recommended)
- 1 pinch salt
- 400 g pineapple paste filling, to 500g, adjust depending on how much you add per tart
For the Egg Wash
- 1 egg yolk, (a whole egg is also acceptable for a lighter yellow wash)
Instructions
- 1
In a mixing bowl, cream together the softened unsalted butter and granulated white sugar until the mixture is light and fluffy. This process should take about 2 minutes.
⏱️ 2 min
- 2
Add the pinch of salt and the large egg to the creamed butter and sugar mixture, and mix well until combined.
⏱️ 2 min
- 3
Fold in the dry ingredients: all-purpose flour and cornstarch. Also, fold in 60g of the grated cheese into the mixture. Mix until a cohesive dough forms.
⏱️ 5 min
- 4
Preheat the oven to 180°C (350°F). Roll the pineapple paste filling into 8-10g balls. This step can be completed before starting on the recipe.
⏱️ 15 min•🌡️ 180
- 5
Take approximately 10g of the prepared dough. Stretch it until it is thin enough to wrap around a pineapple paste ball. Place a pineapple paste ball in the center of the flattened dough. Wrap the dough around the pineapple paste ball, ensuring it's fully enclosed. Roll it well into a smooth ball or shape it according to your preference. Repeat for all tarts.
⏱️ 20 min
- 6
Apply the egg wash (made from 1 egg yolk) using a pastry brush or clean fingers to the surface of each tart. Ensure the egg wash is applied evenly and not just to the top, and be careful not to let it drip, as dripping can cause the base to become sticky after baking.
⏱️ 5 min
- 7
Bake the tarts in the preheated oven at 180°C (350°F) for 8 minutes.
⏱️ 8 min•🌡️ 180
- 8
After 8 minutes, remove the tarts from the oven. Sprinkle the remaining 10g of grated cheese on top of each partially baked tart.
⏱️ 2 min
- 9
Return the tarts to the oven and bake for an additional 10 minutes, or until they turn nicely golden brown.
⏱️ 10 min•🌡️ 180
- 10
Serve the Cheese Pineapple Tarts and enjoy! These tarts store well for 2-3 weeks.
Kitchen Tools
Cheese Pineapple Tarts
For the Tarts
- 225 g unsalted butter, softened at room temperature
- 60 g granulated white sugar
- 1 large egg, approximately 60g
- 320 g all-purpose flour
- 20 g cornstarch
- 60 g cheese, grated, for the dough (Parmesan, low-moisture mozzarella, Edam, or Emmental recommended)
- 10 g cheese, grated, for topping (Parmesan, low-moisture mozzarella, Edam, or Emmental recommended)
- 1 pinch salt
- 400 g pineapple paste filling, to 500g, adjust depending on how much you add per tart
For the Egg Wash
- 1 egg yolk, (a whole egg is also acceptable for a lighter yellow wash)
Instructions
- 1
In a mixing bowl, cream together the softened unsalted butter and granulated white sugar until the mixture is light and fluffy. This process should take about 2 minutes.
⏱️ 2 min - 2
Add the pinch of salt and the large egg to the creamed butter and sugar mixture, and mix well until combined.
⏱️ 2 min - 3
Fold in the dry ingredients: all-purpose flour and cornstarch. Also, fold in 60g of the grated cheese into the mixture. Mix until a cohesive dough forms.
⏱️ 5 min - 4
Preheat the oven to 180°C (350°F). Roll the pineapple paste filling into 8-10g balls. This step can be completed before starting on the recipe.
⏱️ 15 min•🌡️ 180 - 5
Take approximately 10g of the prepared dough. Stretch it until it is thin enough to wrap around a pineapple paste ball. Place a pineapple paste ball in the center of the flattened dough. Wrap the dough around the pineapple paste ball, ensuring it's fully enclosed. Roll it well into a smooth ball or shape it according to your preference. Repeat for all tarts.
⏱️ 20 min - 6
Apply the egg wash (made from 1 egg yolk) using a pastry brush or clean fingers to the surface of each tart. Ensure the egg wash is applied evenly and not just to the top, and be careful not to let it drip, as dripping can cause the base to become sticky after baking.
⏱️ 5 min - 7
Bake the tarts in the preheated oven at 180°C (350°F) for 8 minutes.
⏱️ 8 min•🌡️ 180 - 8
After 8 minutes, remove the tarts from the oven. Sprinkle the remaining 10g of grated cheese on top of each partially baked tart.
⏱️ 2 min - 9
Return the tarts to the oven and bake for an additional 10 minutes, or until they turn nicely golden brown.
⏱️ 10 min•🌡️ 180 - 10
Serve the Cheese Pineapple Tarts and enjoy! These tarts store well for 2-3 weeks.