Food Porn: Pineapple Tarts
Welcome to a new regular blog post feature I call Food Porn. Its all about foods that turn you on!
Since its still Chinese New Year (it usually lasts 15 whole days), I thought what better than the Pineapple Tart to remind us of this festive season. Traditionally the Pineapple Tart was exclusively available only for Chinese New Year because its expensive and terribly pain staking to make.
My Grandmother used to make the most delish Nonya Pineapple Tarts but I saw first hand the effort that went into. The Pineapples have to be cooked 2 different ways in batches and the final step was to spend hours stirring the whole pineapple mixture over an open flame to reduce the liquid until the jam was just the right roasted brown color we're used to seeing.
Anyway, I know my mother loves Pineapple Tarts but finding someone who makes a good Pineapple Tart is a HUGE task. So much can go wrong with the tart. The jam might be too sweet, or too sour, or just does not taste like pineapple (a high probability these days because of cost cutting measures by bakers), the pastry shell is another huge problem area, it must be flaky but not too flaky, can't be too wet, too dry, or too sweet.
But its all worth it when you finally bite into the perfect Pineapple Tart.
PS. For those unfamiliar with the Pineapple Tart, each tart is a little bigger than about the size of a quarter. Go Google the recipe and give it a try, or better yet, if you live in South East Asia, just go buy a box of them.
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