Honey-Pineapple Teriyaki Mochi Tart

Directions

1. Prepare the compressed pineapple one day ahead. In a saucepan, combine pineapple juice, water, sugar, star anise, cinnamon sticks, lime peel, and salt. Bring to a simmer, remove from heat, and steep for 20 to 30 minutes. Strain and chill completely. 
2. Cut peeled and cored pineapple into large planks or wedges. Place pineapple and chilled syrup in vacuum bags and compress overnight. If a vacuum sealer is not available, submerge pineapple in the syrup, cover, and refrigerate overnight. 
3. Remove pineapple from syrup and pat lightly dry. Slice thinly on a bias. Shingle the slices in an overlapping pattern on a cutting board or parchment-lined tray, then use a round cutter slightly smaller than the tart shell to cut clean pineapple caps that fit snugly over the set mochi filling. Hold chilled until assembly.
4. Prepare the black sesame brittle:
   • Line a sheet pan with parchment or a silicone baking mat. Combine sugar, corn syrup, and water in a heavy-bottomed saucepan. Cook over medium heat to 300 to 305°F, or until light amber.
   • Remove from heat and quickly stir in black sesame seeds, butter, and salt. Stir in baking soda, then immediately pour onto the prepared pan and spread thin.
   • Cool completely and break into shards and smaller crumble pieces.
5. Toast coconut flakes or coconut chips in a 300°F oven for 6 to 10 minutes, stirring as needed, until lightly golden. Cool completely and hold dry. 
6. Prepare the glaze:
   • In a saucepan, combine Kikkoman Honey & Pineapple Teriyaki Baste & Glaze, pineapple juice, and butter.
   • Warm gently until the butter melts, then simmer 2 to 3 minutes to slightly tighten. Stir in lime zest and salt. Hold warm for brushing.
7. Preheat oven to 325°F. Place tart shells on parchment-lined sheet pans. 
8. Prepare the mochi filling:
   • In a large bowl, whisk together mochiko, sugar, baking powder, and salt. In a separate bowl, whisk eggs, coconut milk, melted butter, vanilla, and Kikkoman Honey & Pineapple Teriyaki Baste & Glaze.
   • Add wet ingredients to dry ingredients and whisk until smooth. Rest batter for 10 minutes. 
9. Portion approximately 70 to 75 g mochi batter into each tart shell, filling just below the rim. Bake for 20 to 26 minutes, or until the filling is set, lightly puffed, and slightly springy. Remove from oven and cool until set. 
10. To assemble, place one pineapple cap over the top of each cooled mochi-filled tart. Brush the pineapple and exposed tart surface lightly with the Honey-Pineapple Teriyaki Glaze for shine. 
11. Finish each tart with toasted coconut and black sesame brittle shards or crumble. Add a small amount of fresh lime zest, if desired. Serve chilled or at room temperature. 

Serving Suggestion: 

Serve chilled or at room temperature as an individual dessert for catering, bakery programs, or premium limited-time offerings. Additional garnishes include toasted coconut, black sesame brittle crumble, fresh lime zest, or a light brush of Honey-Pineapple Teriyaki Glaze just before service.