Golden Pineapple Jewel Tart 

Pineapple Filling

1000 gram Pineapples, shredded

4 no Cloves

2 piece Cinnamon stick

Instructions:

- Clean, peel, and finely shred the pineapple.

- Cook the shredded pineapple over low heat with the cloves and cinnamon stick, stirring occasionally.

- Continue cooking until the pineapple is lightly caramelized and most of the moisture has evaporated. The filling should be thick and spreadable, but not dry.

- Remove the cloves and cinnamon stick.

- Spread the pineapple filling evenly between two sheets of parchment paper to a thickness of approximately 5 mm.

- Freeze until firm before cutting to the desired size for assembly.

Tart Dough

1 sandwich tart → 12 gram → 1,5 recipes → 124 pcs sandwich

400 gram Unsalted Butter

20 gram Sugar

50 gram Egg Yolk

420 gram Medium Protein Flour

100 gram Milk Powder

6 gram Salt

Instructions:

- In a mixing bowl fitted with the paddle attachment, cream the unsalted butter, sugar, and glucose until smooth and well combined.

- Add the egg yolks and mix well

- Add in all the dry ingredients and mix well

- Using a rolling pin, roll out the dough on parchment paper to the desired thickness (around 4.5 mm) and rest it in the fridge

- Cut the dough with the cookie cutter.

- Bake in 160ºC for 7 minutes, take out, brush with egg yolk mixture, bake again for another 3 minutes or until golden brown.

Pineapple Cake

1 recipes = 80 pcs → 1.7 recipes → 122 pcs

150 gram Unsalted Butter

170 gram Sugar

20 gram Glucose

120 gram Whole Eggs

40 gram Embassy Zen White Chocolate Couverture 33%

5 gram Vanilla Essence

200 gram Medium Protein Flour

20 gram Milk Powder

4 gram Baking Powder

1 gram Baking Soda

100 gram Pineapple Puree

Instructions:

- In a mixing bowl fitted with the paddle attachment, cream the unsalted butter, sugar, and glucose until smooth and well combined.

- Melt the Embassy Zen White Chocolate Couverture 33%. Add the whole eggs and vanilla essence, then mix until well combined.

- Add the sifted dry ingredients and mix until just combined.

- Gradually add the pineapple puree and mix until fully incorporated.

- Spread approximately 400 g of the batter evenly onto a 30 × 40 cm baking tray lined with parchment paper.

- Place the 5 mm-thick frozen pineapple filling sheet evenly over the batter, leaving a small border around the edges.

- Cover with the remaining 400 g of batter, spreading it gently until the filling is completely enclosed.

- Bake at 170°C for 15–20 minutes, or until golden brown and fully baked.

White Chocolate Chantilly

7 gram per cake → 120 → 2 recipes → 144 pieces

75 gram Cream (1)

17 gram Glucose

160 gram Embassy Zen White Chocolate Couverture 33%

220 gram Cream (2)

6 gram Gelatin Powder (bloomed with 30 grams of iced water)

Intructions:

- Heat cream (1) until just below boiling.

- Pour the hot cream over the Embassy Zen White Chocolate Couverture 33%. Add the glucose and emulsify using a hand blender until smooth.

- Add the melted bloomed gelatin and blend until fully incorporated.

- Add the cold cream (2) and mix until well combined.

- Cover the mixture with cling film, ensuring it is in direct contact with the surface. Refrigerate overnight.

- Whip to medium peaks before using for decoration.

Pineapple Coulis

4 gram per cake → 120 → 2.5 recipes ( 160 pcs)

115 gram Pineapple Puree

120 gram Blended Pineapple Juice

0.5 gram Salt

7 gram Sugar

4 gram NH Pectin

35 gram Pineapple Puree

4 gram Gelatine Powder (bloomed with 20 grams of iced water)

Instructions:

-Heat the 115 gram pineapple puree and pineapple juice until below boiling point

-Add the salt and mixture of sugar, NH pectin and 35 gram pineapple puree then bring to a boil

-Lastly, add in melted bloomed gelatine and mix well

Assembly

1. Cut the Pineapple Cake into half-circle shapes to fit the sable.
2. Sandwich the cake between two sable pieces.
3. Pipe the White Chocolate Chantilly around the cake, fully coating the sides.
4. Decorate with Pineapple Coulis and the desired chocolate garnish.