ITS CHINESE NEW YEAR NEXT WEEK! and we finished 1 bottle of pineapple tarts from sg already (ok fine it was mainly me).. And i still want more…
HOME MADE PINEAPPLE TARTS! ((: heh with liyen’s help. and the rest of the guys watching and giving moral support. It took us 4 hours to get it done.. )): But heres the recipe and steps I would take to reduce time/effort the next time. TK asked for more, so i guess i’ll be making them again next week!
&&& I got a digital scale so that i dont have to keep googling -> what is 100g in cups, and get inaccurate proportions in my cakes. ((: SO PROUD OF MYSELF, muahahah.
heres the recipe! BUT READ THE SHORTCUTS BEFORE YOU START (just in case you’re as lazy as me) read about 20 pineapple tart recipes before i started.. luckily these were good otherwise it’ll be such a waste of my effort!
(makes about 70 tarts!)
1 large pineapple
1 cup sugar
300g salted butter (or unsalted then add 1tsp salt)
2 egg yolks
60g icing sugar
400g plain flour
2 tbsp milk (or 50g milk powder)
Grate the pineapple. Cook until the water evaporates (like really until theres very little water left.. don’t be lazy). Add in the sugar and cook until it becomes thick and a yummy caramel flavor sets in. It should be as dry as this when you’re done with this step.
Then, transfer it to a plate and let it cool down completely. Roll 1/2 tsp (approximately 7 grams) of the filling to an oval, rounded shape. Put it in the fridge while you prepare the outer layer!
Cream butter with sugar, then add in the yolk slowly. (look at the earl grey cookies post if you don’t know how to cream butter). Add in sifted flour and milk. (Do not mix the dough for too long if you’re in the hot country otherwise the butter will melt!) Roll the dough into balls slightly bigger than the pineapple filling balls. Flatten the dough and wrap the filling inside! If you want to pineapple tarts to look nice (like mine ((: ) apply a thin layer or egg wash (1 egg yolk and 2 drops of cooking oil). Bake for about 20minutes at 180 celsius or around 375F.
-instead of grating your pineapples, put them into the food processor/blender (saves a lot of time and effort)
-sieve out some of the water before cooking the pineapple (it takes a REALLY long time for the water/juice to evaporate. trust me. I stood in front of the wok for 1/2 hour)
-roll and bake 1 batch while you roll the next batch (actually im just greedy and wanted to eat some :p )
-if you’re really that lazy, buy pineapple jam/filling and don’t make it yourself. BUT, by making it myself i could make it a little more wet because i don’t like dry and hard ones. YOUR CHOICE