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Clarified butter is without the lactose and other milk solids. It is traditionally prepared by gently heating butter until it becomes a clear golden liquid. The lactose and other milk solids coagulate and are meticulously removed. This process also evaporates most of the natural water content, making the clarified butter light, pure and resistant to spoilage.

Pineapple Tarts

  • 1.5 kg pineapple flesh
  • 300 g sugar
  • 1 pc star anise
  • 5 pcs cloves

  • 175 g QBB clarified butter
  • 60 g icing sugar
  • 2 egg yolks
  • 1 egg white
  • 1/4 tsp vanilla essence
  • 360 g plain flour
  • 40 g cornflour

  • 2 egg yolks
  • 1 tsp egg white
  • 1/2 tsp water

  1. To make the filling, blend the fresh pineapple to a fine pulp. Cook the pineapple with the star anise and cloves until most of the juice has evaporated, then add the sugar and continue to cook until the mixture is sticky and shiny. Leave the filling to cool, preferably overnight.
  2. Roll the filling into the shape of a rope. Cut filling into pieces the width of the pastry that will be pressed out of the mould. Round up the ends of the cut pieces. For the pastry, cream butter and icing sugar until light and pale. Add in eggs gradually and beat until well incorporated. Fold in the sifted dry ingredients. Do not overmix.
  3. Portion the dough to approximately 7 g each. Roll it into a ball. Flatten each ball and fill it with a ball of pineapple paste. Seal the dough well and mould it into a leaf shape. Using a crimper, crimp the leaf lines on the surface of the tarts and brush with beaten egg. Arrange the tarts on a baking tray lined with parchment paper.
  4. Bake in preheated oven at 180°C for 15 – 20 minutes or until golden in colour. 5. Leave to cool on wire racks before storing.

These tarts make perfect gifts for relatives and friends. With its soft textured melt-in-the mouth pastry and delicate blend of sweet and tangy taste of pineapple filling, they are pure indulgence. Festive celebration just wouldn’t be complete without them.

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