Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, pineapple tart. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Pineapple Tart is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Pineapple Tart is something which I’ve loved my entire life. They’re fine and they look fantastic.
Delightful little tarts with a fresh pineapple filling. This was my third time trying out the recipe I must said that the effort put-in in making the jam was really worth it and the pastry was really light yet doesn't crumble. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.
To begin with this recipe, we must first prepare a few ingredients. You can have pineapple tart using 17 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pineapple Tart:
- Make ready a
- Prepare 250 g butter
- Take 100 g condensed milk
- Prepare 2 egg yolk
- Take b
- Prepare 300 g flour
- Prepare 100 g corn flour
- Get C Egg wash
- Get 4 egg yolks
- Prepare 2 tbsp condensed milk
- Take 2 tbsp corn oil
- Prepare C Pineapple filling
- Get Use store bought or homemade
- Get 2 ripe pineapple - grated/blended
- Prepare 1 cinnamon stick
- Take 1 C sugar (or to taste)
- Take 1 tbsp Lemon juice
In the Hokkien dialect, the word pineapple pronounce as ong-lai 旺来, which is the homonym of the phrase 'prosperity are arriving'. Pineapple tarts are a must-bake for the celebration of Chinese New Year in Malaysia and Singapore. In Taiwan, pineapple shortcakes (凤梨酥) are popular but Taiwanese pineapple tarts recipe calls for shortening and milk powder. They taste slightly different but equally delicious.
Instructions to make Pineapple Tart:
- Prepare pineapple filling - grate/blend pineapple. Place pineapple & cinnamon stick in a wok & Cook over medium heat, keep stirring until almost dry. Add sugar & lemon juice. Stir until pineapple filling is dried, thickened & very sticky. Remove to cool. Take a teaspoon of the filling. Roll into small balls weighing around 6-7g each. Set aside. Note: filling should be dry.
- Mix A until just combined. Avoid overbeating.
- Sift ingredients B together. Add B to A in batches. Mix & knead forming a soft dough. Roll into small balls weighing around 8-10g (pineapple filling should be less than the dough 6-7g). Flatten each ball. Place pineapple filling, then wrap dough to cover the filling & roll into balls. Place on baking tray lined with parchment paper.
- Preheat oven to 140°g & bake for 15-20mins. Remove from the oven. Leave to cool slightly. Brush with egg wash. Leave to dry & apply another layer of egg wash. Bake again for another 5-10mins (or until egg wash is dry). For some who prefer to have thicker, smoother & flawless looking tarts, repeat step 4 (re-apply egg wash). Leave to cool completely before storing. Alternatively, place tarts in small/mini paper cups before storing.
My absolute favorite is Malaysian pineapple tarts. Coconut graham cracker crust with a pineapple, ginger and turmeric custard and dried pineapple slices. Add the coconut, graham crackers and salt into a food processor and blitz until you reach fine crumbs. Add butter and blitz to coat crumbs. Tinned pineapple isn't the most glamorous of ingredients, but in this Pineapple Tart Recipe it is completely transformed.
So that’s going to wrap it up with this special food pineapple tart recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
