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.
Get your ingredient kit here
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600g Pineapple Paste
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500g Hong Kong Flour
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1/2 tsp Pink Salt
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30g Icing Sugar
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375g Ammerlander Unsalted Butter
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3/4 tsp Vanilla Essence
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2 Egg Yolks (Not inclusive in the kit)
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2/3 Egg White
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PREPARATION METHOD
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Sift the Hong Kong flour. Then add in the pink salt and icing sugar and mix well.
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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.
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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.
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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.
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Meanwhile, weigh out and roll the pineapple jam into balls of about 6g each.
COOKING METHOD
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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.
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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.
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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.
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Bake batch #1 tarts for 5 minutes at 170°C on the middle lower rack of the oven. Meanwhile, work on batch #2.
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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.
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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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