Pineapple tarts

Name: Pineapple tarts
Prep time: 45 min
Total time: 45 min
Yield: 15
Ingredients: 600 g Pineapple (fresh or canned); 250 g self-rising flour; 150 g confectionery sugar; 1 package baking powder; 1 package vanilla sugar; 150 ml milk; 100 ml oil; 4 egg

vedresbogi

Baking has always been a hobby of mine, and I'm particularly proud of this fruity dessert. I've made pineapple tarts many times and they've always been a great success.

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Ingredients

number of servings

600 g Pineapple (fresh or canned) Added to
250 g self-rising flour Added to
150 g confectionery sugar Added to
1 package baking powder Added to
1 package vanilla sugar Added to
150 ml milk Added to
100 ml oil Added to
4 egg Added to

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Directions

45 min.

1. Step

First, preheat the oven to 180°C. I always recommend doing this before making the dough, it makes a huge difference to the result.

2. Step

Mix the flour with the baking powder, icing sugar and vanilla sugar. It's a good idea to mix them thoroughly so that the baking powder can be distributed in the dough.

3. Step

Beat the eggs in another bowl, add the milk and oil. Mix them together with a hand whisk until you have a homogeneous mixture.

4. Step

Cut the pineapple into small pieces and set aside. If possible, always use fresh pineapple as it will make the cake much tastier.

5. Step

Add the egg mixture to the flour mixture and mix thoroughly. Be careful not to overmix the mixture as this may affect the consistency of the cake.

6. Step

Add the chopped pineapple and gently fold into the dough.

7. Step

Pour the batter into a baking pan lined with baking paper and bake for 25-30 minutes, or until the top is golden brown.

8. Step

When ready, let the cake cool and slice.