CNY 2017 - ROSE SHAPE PINEAPPLE TARTS [黄梨塔]

This is another lovely pineapple tart pastry recipe which I tried from Ann. She had made her pineapple tarts into various shapes and I must say she did them so well. I must admit I can't follow each one of them, so I settled for the rose shape.

The tarts are buttery, light, very fragile and melt-in your mouth type.  Very addictive and yummy, you wouldn't stop at one.
The pastry preparation is rub-in method using electric mixer but with finger tips should work well too.

Recipe adapted from Anncoo Journal 

Ingredients

[makes 35 pieces]

Filling  - 175 gm pineapple paste/jam [35 x 5 gm]

1 egg yolk mix with a few drops of water for glazing

small paper cup cases

Pastry Ingredients

125 gm soft butter

150 gm plain flour

25 gm milk powder

15 gm icing sugar

1 egg yolk

1/2 tsp vanilla essence

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 blend butter, sugar, vanilla, milk powder and flour together.  It will be like bread crumbs.
3. Add in egg yolk and essence, then blend into a soft dough just to combine [do not over work].
4. Divide dough into 35 equal portions.  Wrap filling with a portions, seal and roll into round ball.  Use a plastic peg to create a rose design.
5. Place in a small paper case on a baking tray.
6. Bake at 180 degrees C for 10 minutes, remove from oven, apply egg glaze.  Return tarts to oven and continue to bake for another 5-6 minutes or until golden in colour.
7. Remove from oven, cool on wire rack before storing in airtight container.