Happened to have many pineapple tarts recipes in hand. After reading through, discovered that all is about the same with just a little difference. I have not tried the cheesy type, so here is one of them. Some recipes use Parmesan cheese while others use cheddar cheese, but here I used cheese powder as advised by the store selling baking ingredients.
The result of these tarts aren’t the melt in mouth type but they are crispy, not crumbly and of course have the added aroma of cheese and savoury.
Anyway, still acceptable to my family members but honestly I prefer the melt in mouth, fragile type.
Recipe adapted from Yum Yum Magazine No.87 with modifications
[makes 90 pieces]
330 gm plain flour
50 gm milk powder
30 gm cheese powder
40 gm icing sugar
250 gm cold butter - cubed
1 large egg
Pineapple Filliing – divide into 90 parts of 5 gm each
Egg yolk beaten for glazing
- Sift flour, milk powder, icing sugar, cheese powder into a mixing bowl.
- Add in cold butter into flour mixture. Use finger tips to rub in butter with flour until crumbly.
- Add in the egg and knead into a soft and smooth dough. Rest dough for about 30 minutes.
- Roll a portion of the dough into about 5 mm thick between 2 plastic sheets. Dust with extra flour if necessary to prevent sticking. Cut out with flower shape cutter. Put a pineapple filling ball in the centre.
- Arrange on a lined baking tray, lightly brush pastry with egg glaze.
- Baked in preheated oven at 170 degrees C for 15-20 minutes or until golden brown.
- Remove to cool on wire rack before storing in airtight container.