This is a healthy-ish version of the traditional Pineapple Tarts from Singapore. The crust is infused with Pandan and the Pineapple Jam is made with date syrup and chia seeds.
I know two pandan posts in a row. Is that a faux pax or does it mean that I am going to be known as the pandan lady? In all seriousness finding this pandan powder has got me all inspired, so be forewarned. There will be more!
If you have been following me for awhile you know that I lived in Singapore before I moved here to San Francisco. I spent 6 years there living the expat corporate life for Visa. In a nutshell I had lots of fun. The food there is incredible and one of the things I miss the most is the Pineapple Tart. Traditionally it’s served during Chinese New Year. It’s a buttery pie that is filled with sweet pineapple jam. I have been wanting to make a healthier version for sometime now and when this pandan powder came into my life, I knew what I wanted to do.
Not many make this tart from scratch because it’s a little labor intensive, but if you are just making it from one pineapple and half a portion of dough it cuts your time so much.
To make the jam, peel and cut 1 fresh sweet pineapple and place in a food processor with half a cup of date syrup. Process until the fibers have broken down and looks like pineapple slush. Pour in a wok and add in a fourth of a cup of vegan butter and a fourth of a cup of chia seeds. Now the fun begins. You have to get it up to a low boil and then simmer while you keep stirring. It will take about 20-30 for it to start looking jammy. Once it starts holding it’s shape when you push it to one side of the wok, it’s ready. Set aside to cool down fully. I recommend waiting until the next day to use the jam so that the flavors come out more.
Instead of the usual butter crust, in this version we add a little bit of pandan powder. I used my vegan pie crust recipe and cut it in half and added 2 tablespoons of pandan powder.
To get a handle on portion control I used a one inch round cookie cutter and placed the pineapple chia jam in the middle and used a fork to seal and crimp the sides. The crust stays green when you bake it and it gives the dough a slight more coconuty dimension.
So there you have it, one of my favorite treats from Singapore healthy-fied! Hope you enjoy it!
You can also try my Real Deal Pandan Butter Mochi if you need to use up your pandan powder or if you are after more Filipino inspired flavors you can also try my Warm Matcha Chia Pudding with Mochi Balls.
In a food processor place the fresh pineapple cubes and date syrup and process until smooth. Transfer to a wok or large pan and add in the chia seeds, vegan butter and salt. Bring up to a low boil under medium heat.
Be careful as this mixture tends to bubble over. You have to stir constantly so that it doesn't stick to the bottom of the pan and doesn't burn.
In about 20-30 minutes it will start to come together and when the mixture looks thick and jammy and starts to hold it's shape when you push to the side of the wok/pan, it's done. Set aside to cool at least over night.
Bring to room temperature before putting in the refrigerator.
Put the flour, padan powder, coconut sugar and salt in a food processor. Pulse a few times until it's fully mixed.
Cut the butter into cubes and add in the flour mixture one at a time pulsing in between. Once all the butter has been incorporated it should look like big chunks of sand. Add in the water a little at a time pulsing in between. The dough is finished when it starts coming together.
Form the dough into a disk and wrap in wax paper. Let rest for an hour.
Pre-Heat oven to 350 degrees.
Flour your surface and roll out the dough half a cm thick. Cut into circles and place a teaspoon of pineapple chia jam in the middle. Wet the edges of the circle around the jam and cover with another piece of dough. Use a fork to crimp and seal the edges.
Bake for 12 minutes until the dough gets puffy. Serve right away. The pies can be kept at room temperature up to 3 days.
You can make the pies and freeze them raw up to 6 months. You can bake from the freezer, just up the baking time to 20 minutes and adding more minutes if needed.
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