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Pineapple tart

Chocolate tart with pineapple filling and cocoa cream patisserie decorated with Chantilly

Servings6 Tarts
Preparation Time: 30 Minutes
Cooking Time: 120 Minutes
Finishing Time: 30 Minutes
Product usedTerra Rossa
Print Recipe
Part 1: For the Sweet Pastry
  • 166g Medium protein flour (Plain flour)
  • 40g deZaan Terra Rossa Cocoa Powder
  • 100g Unsalted Butter
  • 2g Salt
  • 42g Icing Sugar
  • 33g Eggs
  1. Combine flour, butter, salt, icing sugar, deZaan Terra Rossa cocoa powder, and mix until a sandy texture is formed.
  2. Add eggs and knead just enough to form a dough.
  3. Rest in chiller for at least 30 minutes.
  4. Rolled the dough into 3mm thick.
  5. Line in ring and stack with baking rice. Bake in tart ring at 160℃ for 12 min, remove the rice and continue to bake for 6-7 minutes.
  6. Allow to cool before using.
Part 2: For the Cream Patisserie
  • 250g Fresh Milk
  • 63g Sugar
  • 1g Salt
  • 40g Egg yolk
  • 23g Corn starch
  • 25g Unsalted butter
  • 20g deZaan Terra Rossa cocoa powder
  1. Whisk together corn starch, sugar, and salt.
  2. Add in yolk and whisk until mix well.
  3. Boil Milk and deZaan Terra Rossa cocoa powder.
  4. Slowly temper the milk into the egg mix while constantly whisking.
  5. Heat the mixture above until thickened (83℃) while constantly stirring.
  6. Remove from heat and fold in butter to mix well
  7. Transfer to a bowl and cover with a cling wrap directly on the pastry cream, chill to cool.
Part 3: For the Pineapple Filling
  • 250g Pineapple
  • 20g Sugar
  • 1g Clove
  1. Boil all ingredient until caramelized and brown.
Part 4: For the Chantilly
  • 200g Whipping cream
  • 20g Icing Sugar
  • 1/4nos Vanilla pod
  1. Whisk all ingredient until medium peak.
Part 5: For the Dehydrated Pineapples
  • 200g Pineapple Slices
  • 100g Sugar
  • 135g water
  1. Bring all ingredients to a boil.
  2. Transfer the pineapple slices to a silicone baking pad (silpat) and bake at 90℃ for a minimum of 3 hours or until dry.
Part 6: To Assemble
  1. Fill 25g of pineapple filling on the tart shell.
  2. Add the cream patisserie until full.
  3. Pipe cream chantilly on top of the Tart.
  4. Sift cocoa powder on top of chantilly to give some color.
  5. Add the dehydrated pineapple on top of piped chantilly as decoration.


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