Pineapple and Cassava Tarts is a traditional Filipino recipe for a classic shortcrust pastry tart with a filling of cassava flour and pineapple in a sweetened condensed milk, egg and butter custard. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Pineapple and Cassava Tarts.
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The original recipe I saw for these used puff pastry. However, I think that a rich shortcrust pastry with 100g cassava flour substituted for 100g of the wheat flour works better; just remember to chill the pastry for 30 minutes before use. These are best served warm topped with a generous dollop of vanilla ice cream. I used the following a good crust for custards for the pastry recipe.
Ingredients:
900g (2 lbs) rich shortcrust pastry (remember to replace 100g of the flour with cassava flour)
225g cassava flour or meal
625ml (2 ½ cups) whole milk
400g (14 oz) sweetened condensed milk
4 tbsp granulated sugar
3 large eggs
170g (1 ½ sticks) butter, melted and cooled
1 ripe pineapple, peeled, cored and sliced into 1cm (½ in) thick rings
100g (½ cup) brown sugar
3 tbsp water
½ tsp vanilla extract
Method:
Grease six 10cm (4 in) mini tart tins (the ones with removable bases are best).
Roll out your pastry until large enough to cut 6 x 15cm (6 in) rounds from it. Press the dough disks into the prepared tart tins then transfer to the refrigerator and chill until needed.
For the cassava filling combine the cassava meal, milk, condensed milk, sugar, eggs and melted butter in a mixing bowl and whisk to combine.
Arrange the tart tins on a baking tray and ladle in the cassava custard. Make sure to leave a 1cm (½ in) head space between the custard and the top of the pastry. Transfer to an oven pre-heated to 180C (350F) and bake for about 25 minutes, or until the custard begins to set.
Remove from the oven and lay a pineapple ring on top. Mix together the sugar, water and vanilla extract in a bowl then brush this mixture over the top of the pineapple. Return the tarts to the oven and bake for about 20 minutes more, or until the custard has set and the pineapple is golden brown.
Allow the tarts to cool in the tins for 10 minutes then carefully unmould. Serve warm, topped with a dollop of ice cream.
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