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.
Recipe adapted from Nestum.com [modified]
[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
- Sift flour, add in salt, stir in Nestum and set aside.
- Beat soft butter with sugar until light before adding egg yolk. Mix thoroughly.
- Fold in the dry ingredients [flour/salt/Nestum] and mix to form a firm dough.
- 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].
- Roll pastry into a ball and flatten. Fill the centre with a ball of pineapple paste and pinch to enclose.
- 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.
- Bake pineapple pastries in a preheated oven at 160 degrees C for about 20 minutes.
- 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