WARNING: THIS POST IS NOT FOR THE FAINT HEARTED AND THOSE WHO ARE ON A DIET! MASSIVE BUTTER AND SUGAR COMING YOUR WAY!
ok.. Just kidding. Eye feasting is a form of feasting as well i believe! Now back to the pineapple tarts…
it has taken me forever to get a pineapple tart post up and i finally gotten rid of my lazy bug and gotten down to it! Not so much the blogging part, just that it takes me awhile to edit the photos and having to juggle between work really makes it tiring. i’m trying my best to get as many lunar new year recipes up on the blog this year.. i hope 😀
Pineapple tarts is something i have been baking for ages and the fact that the family loves it makes it all worthwhile. Honestly, it’s not easy to find a good pineapple tart from my previous experiences. Every year when i do the annual chinese new year house visiting, as much as i do not really like eating all these new year goodies, i make it a point to try pineapple tarts and kueh bangkit! These 2 snacks are what i consider a benchmark for a good snack. it’s isn’t easy to get good ones, thus even the tedious work every year, i still insist on making some home baked ones. Most that i tried either have a really hard crust or a ridiculously sweet pineapple jam which is 😡
i would definitely define a good pineapple tart which has a nice buttery, melt in the mouth pastry as well as a pineapple jam that is slightly tart, just to balance the flavors a little more. And of course, i much prefer the wrapped up version which keeps the pineapple really moist!
Recipe adapted from Sonia
Makes 100-150 tarts depending on the size you prefer
- 525g Salted Butter
- 142g Condensed Milk
- 765g Plain Flour
- 3 egg yolks
- 1.5kg Premium Pineapple Paste (Rolled into 10g balls)
- Cream butter and condensed milk till light
- Add in egg yolk one at a time, and beat until combine
- Mix in flour, knead till it becomes pliable
- Wrap in cling wrap and chill the dough while weighing the individual pineapple paste into 10g
- Once dough and jam are ready, start wrapping and preheat oven till 180c
- Apply egg wash evenly
- Bake for 15-20mins or till pastry looks golden brown
- Cool tarts before packing
- 1 egg + 1 egg yolk + a dash of milk
- Mix the above items together
Now i hope you get the picture of what i mean by doing a proper egg wash. In another words, if you randomly brush your egg wash, you do not get uniformed glossy egg wash. i’m quite pleased with how all these looks like!
i always believe homebaked goods are the best and i do hope some of you would try to make these. Feel free to drop me an email or leave a comment should you have any enquiry. Happy Baking
Now, back to editing more photos and stealing some sleep before i head back to the kitchen to complete a macaron order for a wedding reception later today!