When we talk about Chinese New Year goodies, this first thing that comes in mind is Pineapple Tarts. Incidentally, it's my hubby's favourite and my kids like it too. The thing is, I have never try it before. Okay, just the crust. Don't ask me why. I just didn't want to try it.
But since everyone at home love it so much, I got to try to do it. And the results? A success! And hubby said it's very good. He likes it that the crust is slightly cookie-like, not soft. Yes, I finally tried pineapple tart for the first time and it was nice lah.
Ingredients:
- 250g Butter
- 2 tablespoon Sugar
- 1/4 teaspoon Salt
- 1 Egg
- 400g All Purpose Flour
- 1 teaspoon Vanilla Essence
- 1 Egg Yolk (for brushing)
- 600g Pineapple Paste
How to do it:
- Beat butter, sugar and salt till creamy.
- Add egg and vanilla essence.
- Mix evenly.
- Fold in the flour and mix into a dough.
- Roll dough between 2 pieces of baking paper till about 0.7cm thickness.
- Refridgerate for 30 minutes.
- Use cookie cutter or tart mould (those with an additional circle press) to cut out the shape.
- Brush with egg yolk.
- Baked in tray lined with baking paper for 10 minutes in preheated oven at 180C.
- Remove tart from oven and add pineapple paste rolled in ball to the middle of tart.
- Return to oven to bake for a further 8 minutes.
- Cool on wire rack before storing.
Note:
My tart dough and pineapple paste weigh 9g and 7g each respectively.
- Click HERE for printer-friendly version of an original recipe.
Watch out for my next post on Pineapple Cocoon (above) and Pineapple Paste.
Hi WokkingMum,
ReplyDeleteIn the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.
And your pineapple tartlets are absolutely beautiful. Isn't Chinese New year the best? I have a weak spot for red bean cakes...sooooo goood. =)
Cheers!
Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com
incredible that u make them so well even though u hardly tasted them b4! They look great :D~
ReplyDeleteNice looking pineapple tarts. I'm sure they taste good too. I like crispier tarts compared to the buttery melt-in-your-mouth ones.
ReplyDeleteIt's too much work for me when I tried it last year with my friends.
pineapple tarts!! Our family favorite too! yummy..I think I am starting to feel like it is almost CNY!~!
ReplyDeleteLovely looking pineapple tarts! One of my faves ;o)
ReplyDeletehaha....
ReplyDeleteit is my first time doing pineapple tart (rolled type) too this year http://decuisine.net/?p=91
but the method i use is slightly different where i did not refrigerate d dough prior making :)
wow.. 1st time did this already can produce so nice pineapple tart ah.. looks really yummy...
ReplyDeleteOh really nice tarts. I can eat 5 at one go. Find it too consuming to make leh the paste.
ReplyDeleteMy fav is bak kua! You making? :P
ReplyDeletehihi
ReplyDeleteI would like to ask on pandan juice making, can i kip them in the fridge and for how long?
thanx
Xavier
I tried this recipe and must say that I really liked it! Very good indeed!
ReplyDeleteShannon,
ReplyDeleteI dont remember that email. But thanks for the invitation. I'll take a look.
Thanks for your comments on my pineapple tart.
Noobcook,
Thank you. :P I'm not adventurous when it comes to sweet stuff. I only like chocolate. :P
Didally,
Thank you. I do what my family like. haha ... I only like to make.
Jen's Place,
Yeah, pineapple tarts are CNY's must have goodies eh. ;)
WmW,
Thanks!
Mummy to QiQi,
Yours looked great!
I refrigerate the dough so it's easier to handle. It's so much easier to cut out the shape.
My Life Zone,
Thanks! Beginner's luck. :)
Joanne,
Wow! 5?! I stop at 2. :P You must like it alot. hehe...
Yah! Very time consuming. But we can control how sweet we want it to be. Ready made paste are too sweet.
Tigerfish,
I like bak Kua too but I definitely cannot get 林志源's standard. Not even 美珍香's. So better buy. :P
Xavier,
It's better to do it when you want to use it. Cos the juice will 'settle' (hope you understand what I mean) and the smell is quite fade d after you leave unused for a while. But if you really want to keep. I guess 1 day shouldn't be a problem. Too long it wont be fresh and you might as well use Pandan Paste instead. Smell like the real thing with green colouring too. ;)
Sorina,
You tried? Thanks! :)
You have a very nice blog, good post...keep up the good job
ReplyDeleteHi WokkingMum,
ReplyDeleteWhere you bought you pineapple paste from? I wanna try out this recipe as well for the coming CNY... But always procastinate la... lazy to make my own pineapple paste... hehehehe
Regards,
Carrie
Carrie,
ReplyDeleteI bought mine from shop n Save. They have a few brands there. You can find it in Phoon Huat too.
Hi WokkingMun,
ReplyDeleteI am a vegetarian and no eggs taken. If I will to bake the pineapple tarts, what can i use to brush the pastry if no egg can be used.
Anonymous,
ReplyDeleteYou can use milk or just melted butter.