Saturday 20 January 2018

Pineapple Tarts (Open Version)

Pineapple tarts and Pineapple balls are one of my favourite snacks during Chinese New Year. I've always been using the recipe here and this time round I've adapted the recipe slightly and added custard powder to make it even more fragrant.

I especially love the melt-in-the-mouth pastry. Thumbs Up!!

Pineapple Tarts (Open Version)
makes about 90 pcs

300g cold unsalted butter, cut into smaller cubes (omit salt if using salted butter)
200g plain flour
200g cake flour
80g milk powder
20g corn flour
10g custard powder (optional)
70g confectioner's sugar/icing sugar
1/4 tsp salt
2 egg yolks
1/2 tsp vanilla extract
1kg pineapple filling, rolled into 8g balls

Egg Wash
1 egg yolk beaten with a tbspn of milk

1.Weigh and roll the the pineapple filling into 8g balls. Set aside. (this can be made ahead of time)

2. In a mixing bowl, sieve together plain flour, cake flour, corn flour, custard powder, milk powder and icing sugar. (I only sieved the plain flour, cake flour, corn flour and custard powder; and use a whisk to mix the milk powder and icing sugar in.)

3. Add in the cold cubed butter and beat till coarse crumbs are formed. (I used a K-beater. Can also cut in butter with fingertips.)

4. Add in egg yolks and vanilla extract and mix till just incorporated. (Do not overmix or the pastry will not be melt-in-the mouth)

5. Wrap the dough in cling wrap and place in the fridge for at least half an hour. (If you do not want to wrap in cling wrap, you can just place the dough in the mixing bowl covered in the fridge.)

6. Remove dough from fridge and roll the pastry between two plastic sheets to about 5mm thickness.

7. Shape the pastry with a pineapple tart mould. Place the cut pastry onto a lined tray and apply egg wash.

8. Fill the centre of the cut pastry with the prepared pineapple balls.

9. Bake in preheated oven at 180C for 20 minutes.

10. When done, remove from oven and let cool on a wire rack. 

11. Store in airtight container after the pineapple tarts have cooled completely.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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