CNY 2016 - NESTUM PINEAPPLE TARTS

These pineapple tarts are so fragile, crispy and light with the addition of Nestum cereals. It has a rough crispness, savoury crust and sweet filling. Nice but must handle with care cos' it is very crumbly.

I used a wooden pineapple design mooncake mould to shape these tarts.

Recipe adapted from Nestum.com [modified]

Ingredients

[makes 16 pieces]

150 gm plain flour

15 gm icing sugar

1/4 tsp salt

50 gm Nestum original

130 gm butter

1 egg yolk

250 gm ready-bought pineapple paste/jam

1. Sift flour, add in salt, stir in Nestum and set aside.
2. Beat soft butter with sugar until light before adding egg yolk.  Mix thoroughly.
3. Fold in the dry ingredients [flour/salt/Nestum] and mix to form a firm dough.
4. Lightly dust flour into the insides of some traditional wooden moulds.  Pinch off a small ball of pastry about the size of a small lime [size depends on the size of the mould].
5. Roll pastry into a ball and flatten. Fill the centre with a ball of pineapple paste and pinch to enclose.
6. Place this within the cavity of the wooden mould, press gently to mould. Gently tap the mould to dislodge the pastry. Finish making the remaining and arrange neatly on a baking tray.
7. Bake pineapple pastries in a preheated oven at 160 degrees C for about 20 minutes.
8. When they are crisp and lightly coloured, take them out and cool on a wire rack. Store in an airtight container.
   
   
   

This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids