Pineapple Paste for Pineapple Tarts

  • 250 gm of fresh pineapple. Diced roughly
  • Sugar
  • lemon (juice)
  • Cornflour slurry (½ Tbsp of cornflour mixed with ½ Tbsp water)
  1. Homogenise the pulp in a kitchen processor.
  2. Strain off the juice and retain the pulp mass.
  3. Transfer the pulp with sugar and an amount of lemon juice, appropriate to your preference, into a brass pot. (Amount of lemon depends on the variable sweetness of the fruit)
  4. Simmer for 30 minutes to thicken the paste.
  6. Add a ½ Tbsp of cornflour slurry and mix this quickly but completely into the paste.  Turn of the heat immediately to prevent scorching of the cornflour. Any uncooked flavour of the cornflour will be cooked out in the baking process.
  7. The resulting paste is now suitable for making the Pineapple Tarts.

Notes: Additional flavourants are added by many Asian and Eurasian cooks to this jam including cinnamon, star anise and pandan leaf during the cooking.