Crumbly, Melt-In-Your-Mouth Pineapple Tart Recipe

One of the most popular Chinese New Year goodies, pineapple tarts is considered a must-have during this festive season.

Why not do something a little different this year and start baking your very own tarts! This recipe will guide you on a few easy-to-follow steps, guaranteed to help you create buttery, velvety pineapple tarts on every try! Coupled the savory tart pastry with our sourish-sweet pineapple paste, you will instantly experience the melt-in-your-mouth sensation, one that we assure you will never regret.

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INGREDIENTS

600g Pineapple Paste
500g Hong Kong Flour
1/2 tsp Pink Salt
30g Icing Sugar
375g Ammerlander Unsalted Butter
3/4 tsp Vanilla Essence
2 Egg Yolks (Not inclusive in the kit)
2/3 Egg White

FOR EGG WASH

2-3 Egg yolks

INSTRUCTIONS

PREPARATION METHOD

Sift the Hong Kong flour. Then add in the pink salt and icing sugar and mix well.
Cut the cold butter into cubes, then use a dough blender or your fingers to blend the butter into the dough until it achieves a breadcrumb-like consistency.
Add the vanilla essence and eggs (2 egg yolks and 2/3 egg white), and use your fingers to gently bring the dough together. Be careful not to overwork the dough.
Divide the dough into 2 batches. Place each batch in a separate bag, then flatten it and chill it in the fridge for about 30 minutes.
Meanwhile, weigh out and roll the pineapple jam into balls of about 6g each.

COOKING METHOD

Preheat oven to 170°C, then roll out the 1st batch of dough to about 0.5cm thickness on a well floured surface. Ensure that the rolling pin is well floured as well.
Cut out the dough using a pineapple tart cookie cutter. First, press firmly on the outer cookie cutter to cut the shape out. Then press down on the inner mould to get a nice deep impression. Flour the cookie cutter before every use. Place the cut out cookies on a greased baking tray.
Add 3 egg yolks into a bowl and beat it. Then brush egg wash over the surface of each tart using a soft bristled brush.
Bake batch #1 tarts for 5 minutes at 170°C on the middle lower rack of the oven. Meanwhile, work on batch #2.
After 5 minutes, place the pineapple jam balls on the batch #1 tarts, pressing down gently to remove any air pockets. Then bake for another 10 minutes at 170°C.
Take out batch #1 to cool, and place batch #2 in oven to bake as per instructions above. Allow cookies to cool completely on a cooling rack before storing in an airtight container.

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Crumbly, Melt-In-Your-Mouth Pineapple Tart Recipe

INGREDIENTS

FOR EGG WASH

INSTRUCTIONS

PREPARATION METHOD

COOKING METHOD

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