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Friday, January 18, 2019


I started shaping the pineapple tarts in a rose shape. Halfway through, I remembered that I wanted to try using the small tartlet mould to shape the tarts.
So here, you will see some rose and tartlet shapes of the pineapple tarts. Using the tartlet mould saves much of my time.
These are all so lovely. The pastry is buttery, soft and aromatic with the nice pineapple jam inside.
[makes 75 pieces]
Filling  - 250-300 gm pineapple jam-roll into small balls
1 egg yolk mix with 1 tbsp water for glazing
small paper cup cases
Pastry Ingredients
250 gm soft butter
50 gm icing sugar
1 egg yolk
1 tsp vanilla essence
1/2 tsp salt
360 gm plain flour + 2 tbsp custard powder
  1. Shape pineapple filing into small round balls [5 gm each].  Set aside or chill in fridge until required.
  2. Use an electric mixer to cream butter, sugar and add in egg yolk and essence until light and fluffy.  Fold in flour mixture, mix into a soft dough or just combined [do not over work dough].
  3. Divide dough into small portions enough to wrap filling, seal and roll into round ball.  Press into a small tartlet mould.  Place tart inverted [bigger surface as base] on a lined baking tray.
  4. Use a plastic peg to create a criss cross pattern.  Apply egg glaze.
  5. Bake at 180 degrees C for 20 minutes or until golden in colour.
  6. Remove from oven, cool on wire rack before storing in airtight container.

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