Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, pineapple tart. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Pineapple Tart is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Pineapple Tart is something which I’ve loved my whole life. They are nice and they look wonderful.
Delightful little tarts with a fresh pineapple filling. This was my third time trying out the recipe I must said that the effort put-in in making the jam was really worth it and the pastry was really light yet doesn't crumble. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar.
To get started with this particular recipe, we have to first prepare a few components. You can cook pineapple tart using 17 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pineapple Tart:
- Get a
- Get 250 g butter
- Prepare 100 g condensed milk
- Make ready 2 egg yolk
- Get b
- Take 300 g flour
- Get 100 g corn flour
- Make ready C Egg wash
- Get 4 egg yolks
- Take 2 tbsp condensed milk
- Get 2 tbsp corn oil
- Get C Pineapple filling
- Make ready Use store bought or homemade
- Prepare 2 ripe pineapple - grated/blended
- Prepare 1 cinnamon stick
- Make ready 1 C sugar (or to taste)
- Prepare 1 tbsp Lemon juice
In the Hokkien dialect, the word pineapple pronounce as ong-lai 旺来, which is the homonym of the phrase 'prosperity are arriving'. Pineapple tarts are a must-bake for the celebration of Chinese New Year in Malaysia and Singapore. In Taiwan, pineapple shortcakes (凤梨酥) are popular but Taiwanese pineapple tarts recipe calls for shortening and milk powder. They taste slightly different but equally delicious.
Instructions to make Pineapple Tart:
- Prepare pineapple filling - grate/blend pineapple. Place pineapple & cinnamon stick in a wok & Cook over medium heat, keep stirring until almost dry. Add sugar & lemon juice. Stir until pineapple filling is dried, thickened & very sticky. Remove to cool. Take a teaspoon of the filling. Roll into small balls weighing around 6-7g each. Set aside. Note: filling should be dry.
- Mix A until just combined. Avoid overbeating.
- Sift ingredients B together. Add B to A in batches. Mix & knead forming a soft dough. Roll into small balls weighing around 8-10g (pineapple filling should be less than the dough 6-7g). Flatten each ball. Place pineapple filling, then wrap dough to cover the filling & roll into balls. Place on baking tray lined with parchment paper.
- Preheat oven to 140°g & bake for 15-20mins. Remove from the oven. Leave to cool slightly. Brush with egg wash. Leave to dry & apply another layer of egg wash. Bake again for another 5-10mins (or until egg wash is dry). For some who prefer to have thicker, smoother & flawless looking tarts, repeat step 4 (re-apply egg wash). Leave to cool completely before storing. Alternatively, place tarts in small/mini paper cups before storing.
My absolute favorite is Malaysian pineapple tarts. Coconut graham cracker crust with a pineapple, ginger and turmeric custard and dried pineapple slices. Add the coconut, graham crackers and salt into a food processor and blitz until you reach fine crumbs. Add butter and blitz to coat crumbs. Tinned pineapple isn't the most glamorous of ingredients, but in this Pineapple Tart Recipe it is completely transformed.
So that’s going to wrap this up for this special food pineapple tart recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
