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Add the cubed pineapples into the Thermomix bowl.

Use the 'Turbo' function a few times to finely chop the pineapples. Scrape down the sides of the bowl with a spatula.

Add the lemon zest, lemon juice, and sugar to the Thermomix bowl.

Cook the jam for 45-50 minutes at 120°C on Reverse Speed 2, or until the jam is thick. The exact cooking time may vary depending on the juiciness of the pineapples.

Once cooked, scrape the pineapple jam out of the Thermomix bowl and allow it to cool completely. This will take at least 1 hour.

Once the jam has cooled, roll it into small balls, approximately 10-15 grams each.

Preheat your oven to 180°C. Line a baking sheet with parchment paper.

Add the cubed butter, sugar, milk powder, corn flour, egg yolk, and plain flour into the Thermomix bowl.

Mix for 30 seconds at Speed 4 until the ingredients are combined and appear crumbly.

Remove the mixture from the Thermomix bowl and use your hands to gather the dough and form it into a cohesive mass.

Take a small piece of pastry dough and flatten it in your palm. Place one of the cooled pineapple jam balls in the center of the flattened dough.

Carefully wrap the dough around the jam ball, ensuring it is completely sealed, and roll it into a smooth ball. Place the assembled pineapple jam tarts onto the prepared baking sheet.

In a small bowl, combine the egg yolk and a dash of milk. Beat them together until well mixed to create the egg wash.

Brush the top of each pineapple jam tart with the egg wash.

Bake the tarts in the preheated oven at 180°C for about 20 minutes, or until they are golden brown.

Allow the pineapple jam tarts to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


Add the cubed pineapples into the Thermomix bowl.

Use the 'Turbo' function a few times to finely chop the pineapples. Scrape down the sides of the bowl with a spatula.

Add the lemon zest, lemon juice, and sugar to the Thermomix bowl.

Cook the jam for 45-50 minutes at 120°C on Reverse Speed 2, or until the jam is thick. The exact cooking time may vary depending on the juiciness of the pineapples.

Once cooked, scrape the pineapple jam out of the Thermomix bowl and allow it to cool completely. This will take at least 1 hour.

Once the jam has cooled, roll it into small balls, approximately 10-15 grams each.

Preheat your oven to 180°C. Line a baking sheet with parchment paper.

Add the cubed butter, sugar, milk powder, corn flour, egg yolk, and plain flour into the Thermomix bowl.

Mix for 30 seconds at Speed 4 until the ingredients are combined and appear crumbly.

Remove the mixture from the Thermomix bowl and use your hands to gather the dough and form it into a cohesive mass.

Take a small piece of pastry dough and flatten it in your palm. Place one of the cooled pineapple jam balls in the center of the flattened dough.

Carefully wrap the dough around the jam ball, ensuring it is completely sealed, and roll it into a smooth ball. Place the assembled pineapple jam tarts onto the prepared baking sheet.

In a small bowl, combine the egg yolk and a dash of milk. Beat them together until well mixed to create the egg wash.

Brush the top of each pineapple jam tart with the egg wash.

Bake the tarts in the preheated oven at 180°C for about 20 minutes, or until they are golden brown.

Allow the pineapple jam tarts to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
