Quite unsure over the pineapple tarts as I heard about how tedious the process is. Followed Chef Christopher's recipe religiously, especially the pineapple jam where I painstakingly blended the pineapple and cooked it for 2 hrs, stirring constantly. Well, the results turned out not too bad, especially in terms of presentation. Hubby commented that the pineapple jam is too sweet and wet and not enough of the pineapple texture. Hmmm, perhaps I over-blended the pineapple. Noted.
Similar as the Friand, the Jap-French-inspired Sesame Financier turned out fine but I found the sesame taste and smell too strong for my liking. Perhaps I should reduce the amount of toasted white sesame oil or try just a simple butter financier.