Pineapple Tarts (Thermomix)

Pineapple filling

Ingredients
1500 g fresh pineapple (core removed, cut in chunks)
120 g sugar
2 tsp lemon juice
1 cinnamon stick (optional)

Preparation

1. Place pineapple into mixing bowl, 5sec / Speed 5. Scrape down and repeat 3 times. Drain blended pineapple with Varoma dish to discard the liquid.
2. Please drained pineapple, sugar and lemon juice, cinnamon stick into mixing bowl, 30mins / 120deg / Speed 2. Place simmering basket on the lid to prevent splattering.
3. To dry up the paste, 10mins / Varoma / Speed 2, prolong time until desired texture achieved.
4. Remove and set aside to cool down before roll into little ball.

Tip : Reduce the time if the paste looks dry before the required cooking time.
Tip: Extend by 3-5min each time at varoma if the paste is still not dry enough but please monitor.

Pineapple Dough
Ingredients
350 g plain flour
20 g milk powder
20 g sugar
A pinch of salt
2 egg yolks (cold & lightly beaten)
250 g unsalted butter (cold from fridge, cut in cubes)

Preparation

1. Add plain flour, milk powder, sugar, salt & butter into mixing bowl, 15secs / Speed 6.
2. Remove from mixing bowl, and rest in chiller for half an hour before use. 

Egg Wash
Ingredient
1 egg yolk (lightly beaten)

Wrapping Process

1. Pinch a bit of pastry to wrap around a pineapple ball. Place on a lined baking tray. Repeat this process until all pineapple ball are wrapped with pastry dough.
2. Glaze pastry with beaten egg yolk and bake in a pre-heated oven at 180degree for 20 minutes or until pasty turn slightly brown.
3. Cool down tarts before store in airtight container.