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Pineapple Tarts

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Ingredients

Adjust Servings:
2 (20 ounce) cans crushed pineapple in juice
1 (8 ounce) can crushed pineapple in juice
3/4 cup granulated sugar
2 cinnamon sticks
4 tablespoons cream cheese
1/2 cup unsalted butter softened
1/2 cup powdered sugar
2 eggs

Nutritional information

166.4
Calories
48g
Calories From Fat
5.4g
Total Fat
3.2 g
Saturated Fat
38.3mg
Cholesterol
115.6mg
Sodium
27.7g
Carbs
0.8g
Dietary Fiber
17g
Sugars
2.4g
Protein
91g
Serving Size (g)
24
Serving Size

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Pineapple Tarts

Features:
    Cuisine:

    This recipe reminds me of the dainty bites served at many Chinese bakeries, particulary around New Years. I have not tried this one but am keeping it here for safekeeping. Should you try this before I do, comments on the preparation as well as results are welcome.

    • 170 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Pineapple Tarts, This recipe reminds me of the dainty bites served at many Chinese bakeries, particulary around New Years. I have not tried this one but am keeping it here for safekeeping. Should you try this before I do, comments on the preparation as well as results are welcome., used the cookie cutter in my fondant kit to make the daisy toppings. I grated fresh pineapple instead.


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    Steps

    1
    Done

    For Filling: Drain Crushed Pineapple in a Colander, Pressing to Render as Much of the Juice as Possible. Place Pineapple in a Large Pot With Granulated Sugar and Cinnamon Sticks and Stir Over Medium-Low Heat About 1 Hour, Until Sugar Begins Crystallizing Against the Sides of the Pan. Remove Cinnamon Sticks and Let Pineapple Filling Cool.

    2
    Done

    For Pastry: Using a Mixer, Beat Together Cream Cheese, Butter and Confectioners' Sugar at Medium-High Speed. Add 2 Eggs, Baking Soda and Vanilla and Beat Until Incorporated. Reduce Speed to Low, Add Flour and Salt Until Mixed Well and Dough Begins to Form Ball. Refrigerate Dough For 30 to 60 Minutes Before Assembling Tarts.

    3
    Done

    Preheat Oven to 350f (180c).

    4
    Done

    Lightly Spray 2 Mini-Muffin Tins With Cooking Spray.

    5
    Done

    Mix Yolk and Water Together to Make a Wash.

    6
    Done

    Press 1-Inch Ball Round of Dough Into Mini-Muffin Tin and Fill With Pineapple. Take Remaining Dough and Roll Thin, Cutting Narrow Strips, Less Than 1/8 Inch Wide. Use Strips to Create a Double Lattice Top Over Each Tart. Brush With Egg Wash and Bake 25 Minutes.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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