Desserts – Using Egg Tart Shells to Make Pineapple Tart, Sweet and Sour, Crispy Shell
Absolutely foolproof oven desserts using pie crust – the only patience required is for the pineapple sauce, which needs about 20 minutes total in the oven before you can enjoy this little sweet treat.
Ingredients
Pineapple chunks: 200g
Sugar: 30g
Water: 50g
Pie crusts: 6
Instructions
Rinse the pineapple with salt water, cut into chunks, add sugar and water, and cook over low heat
Since the pineapple releases little water, keep cooking until it thickens
Continue cooking until it reaches a viscous state. If you prefer a richer sauce, increase the water and simmer for longer
200g of pineapple chunks fit perfectly into 6 pie crusts!
First, take out the pie crusts and let them soften at room temperature. Soft pie crusts are easier to separate from the foil. Then, after adding the pineapple chunks, pinch the sides together like dumplings, and use a fork to press down the edges. Finally, brush with egg wash and sprinkle with sesame seeds.
Preheat the oven to 180°C (356°F), and bake for 15 minutes.
Freshly baked pineapple tart is full of buttery aroma, and when you bite into it, you'll taste the sweet and sour flavor of pineapple – it's super delicious!
Tips: Rinsing the pineapple with salt water can enhance the sweetness. Adjust the amount of sugar according to the sweetness of your pineapple. If you prefer a jam-like, gooey filling, you can use a juicer or other tool to crush the pineapple and then add water and sugar to cook. Because pineapple naturally contains little pectin, if the sauce doesn't thicken enough, you can add some cornstarch slurry.
