Saturday, 10 January 2009

Pineapple tarts

The initial raw material
After the 1st hour, before adding the sugar
It's the season of baking CNY cookies! There's so much I want to do, but I can't possibly get all of them out. Balancing work and hobby is a tricky thing..tsk tsk. Will be starting a new audit next Monday, that means even less time spent on my baking. This year, I finally tried my hands on pineapple tarts, but that's not without going for a class at Creative Culinaire. Armed with the recipes and the hands-on experience of cooking the pineapple jam, I am ready to go!. Took 2 hours to boil down the pinapple into the correct state. Contrary to what some recipes say, I cooked the pineapple together with the juice. Based on Chef Judy Koh, the sugar in the pineapple juice is a natural preservative, thus if we add that, it helps to preserve the jam better. Also the point of readiness is when the jam coats the back of the wooden spoon. When it sticks to the back of the spoon and needs to be shaken off, it's done. Spread the jam out on a board and cool. I let it cool overnight and used them this morning. If you realise that there is liquid oozing out from the jam, it means that it's not cooked dry enough. Just put it back into the pot and cook them till it's drier. Apologies that I can't reproduce the recipes here as they are very much property of the cooking school. :)


Anonymous said...

hello! may i know what cooking class you go to? :)

samshiki said...

I went to Creative Culinaire. You can check out their website and sign up for their newsletter which they will send the monthly class schedule.