Vegan Pineapple Tart - 凤梨酥
This melt-in-your-mouth Vegan Pineapple Tart is a must-try! The recipe is simple with a homemade pineapple paste filling. The crust is buttery with a sweet tangy filling. They make the perfect handmade gifts too. Check out the recipe with the step-by-step video today!
Servings: 6 people
- 2 fresh ripe pineapple* (about 4lbs/2kg after the skin is removed)
- ½ cup sugar of choice or more if needed
- 225 g [2 sticks] vegan butter room temperature
- 1-2 tablespoons plant milk optional
- 40 g [6 tablespoons] powdered sugar sifted
- 350 g all-purpose flour* sifted
Prepare the Pineapple Paste
Prepare the pineapple by removing the leafy crown and the outer layer with a knife.
Remove all the 'eyes' with a pairing knife and cut pineapple into big chunks (I kept the core).
Blend all pineapple chunks in a high-speed blender.
Drain the blended pineapple over a fine-mesh sieve. Reserve the juice for smoothies.
Transfer the pineapple onto a large non-stick pan.
Turn on the heat, and cook the mixture over medium heat by stirring continuously* until it turns into a paste. This process takes about 30 to 45 minutes.
Season with sugar and continue to cook until the paste turns darker yellow and not too wet.
Set aside to cool and divide the paste into 8g - 9g balls.
Prepare the dough
Meanwhile, fit the mixer with a paddle attachment.
Cream butter and sugar until they turn pale yellow.
Then, gradually add in the flour and knead into a soft dough or until the mixing bowl is clean and no longer sticky. You may need more or less of the flour depending on the butter used.
Transfer the dough onto a cleaned surface and divide them into 10 - 11g balls.
How to form into Pineapple Tart
Take a dough and flatten it with your palm. Using your fingers, pinch to enlarge the dough into a circular shape, about 2.5"- 3" wide.
Place a filling in the middle and bring the sides together to seal. Roll it into a ball. Use a pastry cutter to make a few crosses to resemble the shape of a pineapple.
Arrange the pineapple tarts on a lined baking sheet pan, slightly apart*. Continue until you have finished the rest of the ingredients.
Bake, Serve, or Store
Preheat the oven to 350°F (~175°C).
Brush the pineapple tarts with a thin layer of maple syrup.
Bake for 30-35 minutes until fully cooked through. Since the oven temperature varies, so please watch the time here. This step is only to bake the raw dough as the filling is already cooked.
Let it cool completely before storing.
- As mentioned above, you can always make the filling ahead of time and refrigerate until ready to use.
- Pineapple Jam Paste - adjust the sugar accordingly depending on the sweetness of the pineapple
- It's advisable to use a tall pan when cooking the pineapple to prevent the pineapple from splashing.
- My dough to filling ratio is usually 1 - 2 grams different depending on how thin I want the crust to be.
- *Since the tarts won't fluff up much, I arrange them slightly apart so I could bake more at once.