pineapple cookies

Dear Naseem,

You’re back!! I hope you had a great time watching Groundhog Day and hopping all over New York City.

It finally happened, I used those pineapple cake molds with the attempt to make pineapple cakes! About time since I’ve been dreaming about it since February.

Here’s how it went down: I saw pineapples on sale at the grocery store and bought them. I pretended that I knew how to pick the ripe ones because they were all smelling so good. Went home to wash the metal molds again because I couldn’t remember if I cleaned them when they were gifted to me. Then I rolled up my sleeves to get to work.

Pineapple Cookies
Makes 40 small rectangular tarts and excess pineapple filling

Pineapple Filling
2 pineapples
1¾ granulated sugar
1 teaspoon vanilla extract
6 whole star anise

Shortcrust Pastry
2⅓ cups all-purpose flour
¾ cup confectioners’ sugar
¼ teaspoon salt
¾ cup unsalted butter
Zest from 1 lemon
1 large egg yolk
4 teaspoon water

Pineapple Filling:

  1. Peel, core, and chop the pineapple flesh into 2-inch cubes
  2. Place the cubed pineapples in a food processor and pulse until it becomes a purée.
  3. Pour the purée over a sieve to let our the excess juice. Save the juice to mix with a can of ginger ale – it makes for a great drink while you work!
  4. Place the pineapple purée in a large saucepan and add in the sugar, vanilla extract, and star anise. Turn the stove up to medium-low heat and stir until the sugar dissolves. Increase the heat to medium and stir every 3-5 minutes to avoid burning.
  5. Depending on the remaining juice content and heat of your stove, this can take up to 30-40 minutes before the purée starts to thicken and turn a golden colour. You’re not making a jam, so you have to keep cooking until the filling holds it shape when spooned.
  6. When it’s ready, turn off the heat and remove it from the stove top. Let it cool for about half an hour before transferring to an airtight container. Keep this in the fridge until you’re ready to assemble the tarts.

Shortcrust Pastry:

  1. Using the food processor again, sift in the flour, confectioners’ sugar, and salt. Cut the cold butter into small cubes and add it in with the lemon zest. Pulse to mix in. Whisk the egg yolk and water together, add it to the mixture and pulse until the dough comes together.
  2. Take the dough out wrap it tightly in plastic wrap. Let it chill in the fridge for an hour. Take out the dough half an hour before you’re ready to assemble.

Pineapple Cookies:

  1. Brush the molds with melted unsalted butter.
  2. Preheat the oven to 400°F.
  3. Scoop the pineapple filling into a piping bag, set aside.
  4. Lightly dust your working surface with flour and roll out the pastry dough. Using the mold, stamp out the shapes and layer it on the bottom of each mold.
  5. Pipe a dollop of pineapple filling onto the center of each rectangle.
  6. Using the leftover pastry dough, repeat by stamping out the shape of the mold. Each sheet will be placed on top of the pineapple filling. Tuck in the sides as best you can so that it seals the filling in.
  7. Bake for 20 minutes or until the pastry is golden brown. Remove from the oven and let it cool before transferring it to a wire rack. Use a tong to pop the tarts out of the metal molds.

Pineapple Tarts

I somehow managed to get Howard to peel, core, and chop all the pineapple for me. I stood around waiting and snapped photos. There’s also something very satisfying about seeing a solid fruit get puréed into a beautiful sauce.

Pineapple Tarts

At this point, I did wonder if I should just pour this pineapple purée over some ice cream. Or look up a recipe for Dole Whip. But I soldiered on with the original plan.

Pineapple Tarts

Here’s the golden colour of the pineapple purée cooked for over half an hour. Wear comfy slippers or have a squishy kitchen mat while you stir this filling past the consistency of jam.

Pineapple Tarts

Alright, the filling is cooling in the fridge. Time to butter those molds so that the cookies pop right out.

Pineapple Tarts

I used one of the molds to cut out 40 rectangles and a bench scraper to help pick them up.

Pineapple Tarts

Here goes the bottom layer.

Pineapple Tarts

I used a piping bag since it would be easier to distribute each pineapple dollop onto the bottom layer of pastry.

Pineapple Tarts

I was pretty conservative as I didn’t want any to leak out – but of course, some did manage to escape after it was baked.

Pineapple Tarts

Okay, this again. Another 40 rectangles for the top layer.

Pineapple Tarts

I placed those gently on top and pushed down around the edges to seal the pineapple filling in.

Pineapple Tarts

When they were ready, I had them cool for a bit and used a tong to pop the cookies out of the hot metal molds. Then ate one while it was still hot – probably tasted the best then because who doesn’t love hot pockets?

They kind of look like Fig Newtons?

Pineapple Tarts

But after various taste-testers, I think the conclusion is that these aren’t pineapple cakes (my heart breaks), but they are amazing pineapple-filled cookies (my heart has hope again).

I think my least favourite part of this recipe is washing the molds after. Luckily, I only had to give them a quick scrub as they survived the dishwasher (just taking risks here and there).

I liked the filling but I’ll just have to find a different dough recipe for a more cake texture. I know we discussed maybe adding baking powder or baking soda? Although when you mentioned winter melon, I am intrigued on how to make the filling.

Also, this made a ton of filling, I could probably cut the recipe in half. Or enjoy the additional pineapple tart I would have to make each time.

Sincerely,
Syl

chocolate and raspberries are the perfect matcha

Dear Howard,

This one is really for me. I wanted to make something pretty, I needed to use up our matcha powder from our trip to Taiwan, and I had been eyeing those cartons of raspberries at Costco for a long time. Plus, I bought this tart pan months ago with the intention of making this very tart. (Ahh, now you know why I dropped that tart pan into our shopping basket. Thanks for not stopping me.)

This tart took longer than I thought it would, lots of planning and make-ahead involved. Yet, on the outside, it looks so simple. A chocolate tart shell, fill it with some pastry cream, and then some raspberries plopped on top. Now I know why those beautiful French bakeries charge so much for their miniature tarts.

Chocolate Tart Dough
Recipe from Sugar Rush
Makes enough for two tarts

Notes: There’s chilling time for this, so plan ahead and make this dough a day ahead or early in the morning if you want it ready for the afternoon.

1½ stick unsalted butter, cold and diced
1 cup confectioners’ sugar
2 large eggs
2½ cups all-purpose flour
¼ cup cocoa powder
½ teaspoon salt

  1. You’re going to want your stand mixer for this. Put the butter and sugar in to the mixer’s bowl and attach the mixing paddle on it. This will remind you of making buttercream, but with cold butter. Mix on low speed until the sugar is combined and the butter is smooth (it’ll take a few minutes).
  2. Add in the eggs and mix until combined and smooth on medium speed. You’ll need to scrape down the bowl from time to time.
  3. I know you’re supposed to sift items like the confectioners’ sugar, flour, and cocoa powder, but I honestly rarely do it. At this stage, I just added the flour, cocoa powder, and salt into the bowl and had the mixer on low. Scraped when I needed to and then stopped the mixer when it started to look clumped together. Remember, you’re going to knead it a bit, so you don’t need to over mix it at this stage.
  4. Scoop out the dough onto a lightly floured surface, in my case, that would be on clear plastic wrap. I like working on the plastic that I’m going to later wrap the dough in. Plus, less table wiping later! Knead the dough until it’s combined and smooth. Shape the dough into a disc-shape and wrap it tightly in the plastic wrap. Press down on the dough in the plastic wrap to get rid of any air bubbles. Chill overnight or for at least an hour.

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01_Raspberry Matcha Chocolate Tart Collage

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Preparing the Tart Shell

  1. Take out the chilled dough from the refrigerator and let it sit for a few minutes. You’ll know when it’s time to roll, when it’s still chilled, the dough is impossible to roll. Cold dough will crack when you try to shape it. Lightly dust your work surface and rolling pin with flour and remove the plastic wrap from the dough. You also don’t want the dough to be too soft, then it’ll become sticky.
  2. Roll out the dough in the shape of your tart pan. Make sure you have about 2-inches more dough around the edge of your pan. You don’t want your tart more than ¼-inch thick. I rolled the dough on a silicone mat to make the transfer to the pan easier.
  3. Lightly spray the tart pan with some cooking oil. Then carefully place the dough on the tart pan – in my case, I just peeled it off the silicone mat above the pan – and work quickly and carefully to start adjusting the dough. Make sure the dough is touching the bottom of the pan. Then gently press to make sure the dough is placed in the edges, corners, and evenly lined along the edges. Don’t pull the dough taunt, you want to keep it relaxed so it doesn’t shrink too much when baking. When everything is covered, start trimming the excess dough off of the edge. Pop that into the fridge to chill some more as you wait for your oven to preheat.
  4. Preheat your oven to 375°F.
  5. Trim a piece of parchment paper large enough to cover your tart. When your oven is done preheating, take out the chilled tart shell and line it with the parchment paper. Make sure it covers the edges too. Use pie weights or rice or in my case, a few small ramekins to cover the parchment paper. This will help keep your shell from puffing up.
  6. Bake for 12-15 minutes in the oven. Then take out the tart and remove the pie weights or rice and remove the parchment paper as well. Pop it back into the oven to bake for 15-20 minutes. It should be nice and crispy when it’s done.

Matcha Pastry Cream
Recipe adapted using the vanilla pastry cream from Sugar Rush
Makes enough to fill two tarts

Notes: There’s chilling time for this, so plan ahead and make this pastry cream a day ahead or early in the morning if you want it ready for the afternoon.

2 cups whole milk
2 tablespoon matcha / green tea powder
⅓ cup granulated sugar
3 tablespoons cornstarch
¼ teaspoon salt
6 large egg yolks
3 tablespoons unsalted butter, cubed

  1. In a saucepan, pour in the milk and matcha powder and heat over medium heat. Stirring until the milk begins to steam, but is not bubbling at a boil.
  2. In a bowl, whisk the sugar, cornstarch, and salt together.
  3. In another bowl, whisk the egg yolks until combined. Pour in the sugar, cornstarch, and salt and continue to whisk until it’s pale yellow and fluffy.
  4. This step is important and happens really fast, so be ready. While you’re whisking with one hand, the other one can pour in about ¼ to ⅓ of the hot milk. Whisk hard as you don’t want the heat from the milk to cook the eggs (in which, you’ll end up with scrambled eggs), so you have to keep moving. When it’s combine, add another ¼ to ⅓ and whisk until it is well blended. Repeat until all of the hot milk is whisked in. Then pour the mixture back into the saucepan.
  5. Heat the saucepan over medium heat and whisk continuously – I know, you’re getting the best arm workout ever – until it starts bubbling. Let it boil for 2 minutes and then turn off the heat and remove the saucepan.
  6. Whisk in your cubed butter until it’s melted into the mixture. Pour it through a strainer or sieve to get rid of any lumps (or possibly bits of cooked eggs).
  7. Take out a rimmed baking sheet and pour the pastry cream over it. Spread it until you have a thin even layer. Cover plastic wrap over the surface and have it cool in the refrigerator for at least two hours or overnight.
  8. When you’re ready to use it, transfer the pastry cream from the sheet to a bowl and give it a stir and mix.

02_Raspberry Matcha Chocolate Tart Collage

Assembling the Tart

  1. Seriously easy now. Scoop some of that bright green pastry cream into the chocolate tart. Give it an even layer by spreading it around using a rubber spatula.
  2. Do you clean your raspberries? I do. Be gentle though as they’re so fragile. Let them dry on a paper towel before placing them over the matcha pastry cream. I was able to fit 4 in each row. Keep going until you’ve filled the entire tart.
  3. Dust with icing sugar just before serving. Best eaten on the day of!

Gorgeous, right?

Sincerely,
Syl