The vegetarian recipe for Pineapple Tarts – eggless:

servings – 30 tarts

Ingredients

Filling

  • 1 pineapple (peel and dice)
  • 1 cup water
  • 1/2 cup sugar

Pastry

  • 3 cups wheat flour
  • 1 tbsp baking powder
  • 3 tbsp sugar
  • 1/2 package or 125 g butter
  • 1/2 cup evaporated milk

Method

Filling

  • Place all the ingredients in a blender and puree until smooth and fine.
  • Pour the pineapple puree into a pan and cook until fully absorbed.
  • Then, put the pineapple jam in a big bowl and cool.

Pastry

  • Combine all the ingredients and knead the dough.
  • Spread some wheat flour on a table and flatten the dough with a roller.
  • Use a pineapple tart mold to cut the tart shapes out.
  • Lay all the tarts on a greased baking tray.
  • Flatten the remaining dough and cut into thread shapes for decoration.
  • Fill the center of the tarts with pineapple jam and decorate the top with thread-like dough.
  • Put in a preheated oven and bake at 160°c for about 20 minutes.
  • May keep in a food container before serving.