pineapple egg tarts

How to Make Pineapple Egg Tarts: A Complete Guide

Pineapple egg tarts, a delightful fusion of sweet pineapple and creamy custard in a crispy crust, are a beloved treat. Here’s a simple, step-by-step guide to making them at home.

Ingredients: For the crust, you’ll need 200g all-purpose flour, 100g cold butter (cut into cubes), and 2 tbsp sugar. For the filling, mix 3 eggs, 200ml milk, 100ml heavy cream, 50g sugar, and 1 tsp vanilla extract. You’ll also need 1 fresh pineapple, peeled and diced, or canned pineapple in syrup (drained).

Steps:

1. Make the crust: Rub cold butter into flour until crumbly. Add sugar and mix, then gradually add 3-4 tbsp ice water to form a dough. Chill for 30 minutes, then roll out and press into tart molds. Blind bake at 180°C (350°F) for 15 minutes until golden.

2. Prepare the filling: Whisk eggs, milk, cream, sugar, and vanilla until smooth. Strain for a smoother texture.

3. Assemble: Place diced pineapple in each tart shell. Pour the filling over, filling ¾ full. Bake at 160°C (325°F) for 25-30 minutes until the custard is set.

4. Cool and serve: Let cool completely before removing from molds. Enjoy warm or chilled!

Tips: For extra flavor, brush the crust with egg wash before baking. You can also add a pinch of salt to the filling to balance the sweetness. These tarts are best enjoyed within a day for maximum crispness.