Pineapple Tarts Recipe
While this is a must-have for every Chinese New Year treat, these make great bite-sized treats for the children. You can even bake these as practise for the next Chinese New Year as well.
As an important note, the weight of each cookie dough should be around 10g while the pineapple filling should be more or less 6g as well!
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Here are the ingredients you'll need for the best pineapple tarts recipe in Singapore:
- Lurpak's Unsalted Butter 82% Fat - 325g
- Anchor's Plain Wheat Flour (Sifted) - 450g
- Vanilla Essence - 1/4 teaspoon
- Icing Sugar - 25g
- Condensed Milk - 50g
- Premium Pineapple Paste - 1kg
- Egg Yolks - 4
- Milk - 2 teaspoon
How to make pineapple tarts
We'll break this recipe down into two parts: the first is making the Cookie Dough, and the second is preparing the Pineapple Paste.
Making the Cookie Dough
- Add 325g of unsalted butter, 25g of icing sugar, 50g of condensed milk, 1/4 teaspoon of vanilla essence and 2 egg yolks together in a large bowl.
- Whisk all these ingredients together until a slight paste is form. Don't worry, it doesn't have to be fully mixed!
- Add 450g of sifted flour into the bowl with the wet ingredients in three portions. This is done slowly to form the pastry dough.
- While adding the flour in, observe the texture of the dough; it's ready when it no longer sticks to your hand.
- Prepare the egg wash by mixing two egg yolks and two teaspoon of milk together. Set this aside as you'll need it for later!
Combining the Pineapple Paste and Cookie Dough
- With the pineapple paste in a bowl and the dough in another, pinch a small amount of dough and roll in your hands. Do the same for the pineapple paste, but in a smaller portion. (Remember, 10g of dough, 6g of pineapple paste).
- Once the dough is round, use your thumb to flatten the center of the dough.
- Add the balled-up, smaller-sized pineapple paste into the center.
- Fold the edges of the dough on itself to cover up the filling and rolling it again till it's round.
- Do this for as many times as the ingredients allow or when you feel it's enough.
- Place the pineapple balls onto a baking sheet lined with parchment paper.
- Now grab the egg wash you've set aside and brush the top of every pineapple ball.
- Pre-heat the oven to 165°C (or 330F), and bake it between 20-22 minutes or when they turn golden brown.
- Transfer them out to cool on a wire rack. Once done, store in an airtight container to preserve them!