Pineapple Tart Cutter & Mould Small

Size: Small cutter and mould size at 4.5cm wide

Material: Food Grade Plastic

PINEAPPLE TART RECIPE

250 grams butter

120 grams icing sugar

2 egg yolks

270 grams flour

200 grams custard powder

¼ tsp vanilla essence

Pineapple jam

 

Method:

Beat butter, icing sugar, egg yolks and vanilla essence until light and fluffy.  Add in flour and custard powder and mix well.  Roll out dough to 7mm thickness and cut and shape with tart mould.

Place on greased baking tray and put pineapple jam in the centre.  Bake in preheated oven at 170 degrees celcius for 15 minutes or until golden brown.

 

Pineapple Jam

150 grams grated pineapple

125 grams caster sugar

½ teaspoon pineapple essence

Cook all ingredients over medium heat until thick.

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