The vegetarian recipe for Pineapple Tarts – eggless:
servings – 30 tarts
Ingredients
Filling
- 1 pineapple (peel and dice)
- 1 cup water
- 1/2 cup sugar
Pastry
- 3 cups wheat flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 1/2 package or 125 g butter
- 1/2 cup evaporated milk
Method
Filling
- Place all the ingredients in a blender and puree until smooth and fine.
- Pour the pineapple puree into a pan and cook until fully absorbed.
- Then, put the pineapple jam in a big bowl and cool.
Pastry
- Combine all the ingredients and knead the dough.
- Spread some wheat flour on a table and flatten the dough with a roller.
- Use a pineapple tart mold to cut the tart shapes out.
- Lay all the tarts on a greased baking tray.
- Flatten the remaining dough and cut into thread shapes for decoration.
- Fill the center of the tarts with pineapple jam and decorate the top with thread-like dough.
- Put in a preheated oven and bake at 160°c for about 20 minutes.
- May keep in a food container before serving.
Hi
The butter that you use – is that from cow’s milk?
If not, then what vegan butter do you use?
Hi Abby,
Yes, the butter that we apply in the recipe is cow’s milk product, hence, it’s stated here as vegetarian and not vegan recipe. Thanks! 🙂