Mango Pineapple Tarts

I was not planning to make pineapple tarts again so soon but pineapples were on sale and they were huge over 6 lbs each! Couldn't resist and bought four huge pineapples. Gave two to mom to eat and two to make regular and mango pineapple tarts. Since a lot of mango puree used, the filling is not as chewy compared to regular pineapple tart. However, the mango taste in pineapple tart is very yummy!

Check on tarts if brown evenly on both sides or not. If not bake another few minutes.  More brown more crisp.

Baking after 10 mins. Top not dry, bake another 5 minutes. Take out and flip , bake another 6-8 minutes

Shape into mold. Try to do oblong shape, then place into mold and use stamp to press

Wrapping fillings. Total dough is about 600g so divide into 20 g each and fillings 10 g each

Using food processor to blend dough ingredients into dough 

Mango pineapple paste after cooking

Mango Pineapple Paste
Yield 40 --10 g (so can reduce pineapple/ mango a little to get 30.)

1000 g peeled pineapple
800 g champagne mango puree(3 large)
1/2 cup sugar + 1 tbsp 
3 tbsp light corn syrup or maltose
pinch of salt

Instructions:

1. Use food processor to blend pineapple. Strain the extra juice for faster cooking. (Can save juice for drinking)

2. Use food processor to puree mango.

3. Place all ingredients except corn syrup to a non-stick pan. Stir and cook until mixture is sticky. Add in corn syrup and continue to stir and cook until dry. (Took about 1.5 hr. Start with medium high heat then lower heat when sticky to prevent burning bottom. Stirring the whole cooking time.)

4. Cool jam and refrigerate until ready to use. (Paste good in refrigerator for few weeks. Left mine in refrigerator for 2-3 weeks one time.)

Pastry dough: by Linda A. 
Yield 30- 20g dough

200 g cake flour
50 g cornstarch
75 g powder sugar
1/4 cup milk powder
1/4 cup custard powder (optional)
180 g cold butter cut in cubes
2 egg yolks 40 g total
1/2 tsp vanilla extract

1. Mix dry ingredients together and place in food processor along with butter, yolks, and vanilla.  Blend until form into dough. (best sift all flour, powder, and sugar first)

2. Cover while dividing pineapple paste into 10 g each.

3. Now divide dough to 30 pieces about 20 g each. (Original is 12 g filling+18 g dough=30 g for these molds)

4. Wrap filling with dough and place into mold and use stamp to press. Repeat until done. (Best use parchment paper)

5. Refrigerate whole tray while waiting for oven to preheat. Preheat oven 165C (330F). Bake for 10-15 minutes and flip over and bake another 6-8 minutes until desired browning. (Watch last minutes do not let filling explode. If start seeing cracks, take tray out, cool few minutes then bake again)

6. Leave to cool before unmold.

Enjoy!