Pineapple Roll Tart

Pineapple Roll Tart

CategoryDifficultyIntermediate

Sweet pineapple jam rolled in a layer of soft flaky buttery pastry! You will love it!

Yields25 Servings
Prep Time40 minsCook Time1 hrTotal Time1 hr 40 mins
Pineapple Jam
 1500 g fresh pineapples, peeled, eyes and core removed, cut in cubes (3 cm)
 100 g Sugar
 1 Cinnamon Stick
Tart Pastry
 350 g Cake Flour
 250 g Butter
 30 g Corn Flour
 10 g Custard Powder
 50 g Sugar
 2 Egg Yolks
Pineapple Jam
1

Place pineapple in mixing bowl, chop 5 sec | speed 5. Drain blended pineapple using Varoma dish to discard excessive liquid.

2

Place blended pineapples pulp, sugar and cinnamon stick in mixing bowl, cook 40 min | 120°C | speed 1 or until it thickens. Transfer to a bowl and allow to cool completely. Clean mixing bowl.

3

Scoop 1 teaspoon of pineapple jam (approx. 8 g) and roll into a small ball. Repeat this step until all jam is used.

Tart pastry
4

Place the caster sugar in the Thermomix mixing bowl, Turbo | 2 sec for 2 times.

5

Add flour, cornflour, and custard powder mix 10 sec | speed 5

6

Add butter, mix 5 sec | speed 5

7

Add egg yolks, mix dough | 20 sec. Transfer dough to a bowl, cover with cling film

8

Use a dough presser to shape the dough into a long log with the stripes pattern facing down and place one jam log at one end and start rolling it with the dough. Cut excess dough if any. Then place it on a baking tray. Repeat the steps with the remaining dough and jam. Preheat oven to 180°C.

9

Using a pastry brush, brush pastry surface with lightly beaten egg. Bake for 20 minutes (180°C) until lightly brown. Allow to cool completely on a cooling rack before serving or storing in an airtight container.

Ingredients

Pineapple Jam
 1500 g fresh pineapples, peeled, eyes and core removed, cut in cubes (3 cm)
 100 g Sugar
 1 Cinnamon Stick
Tart Pastry
 350 g Cake Flour
 250 g Butter
 30 g Corn Flour
 10 g Custard Powder
 50 g Sugar
 2 Egg Yolks

Directions

Pineapple Jam
1

Place pineapple in mixing bowl, chop 5 sec | speed 5. Drain blended pineapple using Varoma dish to discard excessive liquid.

2

Place blended pineapples pulp, sugar and cinnamon stick in mixing bowl, cook 40 min | 120°C | speed 1 or until it thickens. Transfer to a bowl and allow to cool completely. Clean mixing bowl.

3

Scoop 1 teaspoon of pineapple jam (approx. 8 g) and roll into a small ball. Repeat this step until all jam is used.

Tart pastry
4

Place the caster sugar in the Thermomix mixing bowl, Turbo | 2 sec for 2 times.

5

Add flour, cornflour, and custard powder mix 10 sec | speed 5

6

Add butter, mix 5 sec | speed 5

7

Add egg yolks, mix dough | 20 sec. Transfer dough to a bowl, cover with cling film

8

Use a dough presser to shape the dough into a long log with the stripes pattern facing down and place one jam log at one end and start rolling it with the dough. Cut excess dough if any. Then place it on a baking tray. Repeat the steps with the remaining dough and jam. Preheat oven to 180°C.

9

Using a pastry brush, brush pastry surface with lightly beaten egg. Bake for 20 minutes (180°C) until lightly brown. Allow to cool completely on a cooling rack before serving or storing in an airtight container.

Pineapple Roll Tart
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