CNY 2020 - JELLY MOULD PINEAPPLE TARTS

I made 3 batches of pineapple tarts with this recipe as I wanted to make different design tarts using the plastic jelly mould.   I believe many homemakers would have this type of jelly moulds in their kitchen.   Can make use of it to shape the pineapple tarts.  Kids love to try them looking at the different designs.

Tarts taste better after a few days.

Ingredients

250 gm unsalted butter

50 icing sugar

2 egg yolks

350 gm superfine flour

40 gm cornstarch

300 gm Pineapple Jam [store bought] - depends on the size of mould use

Egg Glaze [mix and sieve]

1 egg yolk + 1 tbsp water

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 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.  Dislodge from mould and place tart on a lined baking tray.
4. Bake at 160 degrees C for 10 minutes, remove from oven.
5. Lightly brush egg glaze over tarts.  Do not apply too much egg glaze.
6. Return to oven and bake for another 10 minutes or until golden in colour.
7. Remove from oven, cool on wire rack before storing in airtight container.

CNY 2019 - PINEAPPLE TARTS [TARTLET SHAPE]

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.

Ingredients

[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 then add in egg yolk and essence. Continue to beat 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.
   
   
   
   
   
   
   

CNY 2019 - YUAN PAO PINEAPPLE TARTS

Cheesy flavour 'yuan pao' pineapple tarts for this CNY.  Sure prosper with the nice, auspicious shaped pineapple tarts, hehehe!.

Like other pineapple tarts recipes, this recipe is also a keeper.  The tarts are lovely, soft, buttery and with the 'fragile' texture.  Loves the new shape that I made and happy with the store bought pineapple jam that is not too sweet.  Blends well with the not too sweet pastry. 

Ingredients

[makes 80 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

240 gm soft butter

20 gm icing sugar
1 egg yolk
1 tsp vanilla essence
320 gm plain flour + 40 gm cornflour + 40 gm cheese 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 blend butter, sugar and add in egg yolk and essence.  Cream until light.  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.  Place in a small paper case.
4. Use a plastic peg to create a criss-cross design.
5. Place on a baking tray.  Apply egg glaze.
6. Bake at 180 degrees C for 20 minutes or until golden in colour.
7. Remove from oven, cool on wire rack before storing in airtight container.
   
   
   
   
   
   
   
   
   

CNY 2019 - HIGHLY ADDICTIVE PINEAPPLE TARTS

   Ingredients: (yield about 97pcs)

   (A)   250g salted butter (I used SCS, my aunt used tin type Golden Churn)
   50g castor sugar (see tips)
   1 tsp condensed milk
   1 tsp vanilla extract
   (B)   1 egg
   (C)   350g plain flour 
   50g milk powder
   Filling: +/- 780g pineapple paste (roll into balls of 1 level tsp each)
   Egg glaze: 1 egg yolk mix with 1 to 2 tsp water (sifted) 
   Method:

1. Sift (C) together 3 times (my aunt specially mentioned must sieve 3 times but being lazy I only sieve 1 time: P).
2. Beat (A) till creamy.
3. Add (B) mix well.
4. Use the lowest speed of the mixer to fold in (C) in 3 batches then use a rubber spatula to scrape the bowl and fold in any remaining flour (do not over mix).
5. Wrap dough with cling wrap and chill for 30 mins to firm it up. Take ½ level tbsp of dough, roll into ball, lightly flatten and wrap with one pineapple ball. (Suggest keeping half of the dough in fridge while wrapping).
6. Arrange on lined baking tray or use small paper case to hold it.
7. Bake in preheated oven at 180C for about 8-10 mins, upper middle rack. Take out from oven, apply egg wash and return to oven to bake for another 5-6 mins till cooked.

Tips:

1. Only start to bake the first tray while you are almost complete wrapping for the second tray. When applying egg wash for the first tray, pop the second tray into oven. When the second tray is done for the first round of baking, return first tray to oven after egg wash is done.
2. I made my own castor sugar by blending fine sugar in a blender.
3. I try Singlong brand of pineapple paste this year. It is sweet and sour type and fibrous which I like. I do not need to add any lemon juice to adjust the sweetness. Instead, I rub in little unsalted butter. This is another “secret ingredient” to make store-bought pineapple paste taste better.
4. The baking temperature and time will also affect the texture. If you like the pastry more firm and crispy, bake it at higher temperature (180/190C), if you like it soft bake it at lower temperature.  

   (Recipe source: Aunt of Angel of Cook.Bake.Love)

Aunt’s Pineapple Tart

CNY 2018 - CHEESY FLOWER PINEAPPLE TARTS [RUB IN METHOD]

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

Ingredients

[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

1. Sift flour, milk powder, icing sugar, cheese powder into a mixing bowl.
2. Add in cold butter into flour mixture.  Use finger tips to rub in butter with flour until crumbly.
3. Add in the egg and knead into a soft and smooth dough.  Rest dough for about 30 minutes.
4. 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.
5. Arrange on a lined baking tray, lightly brush pastry with egg glaze.
6. Baked in preheated oven at 170 degrees C for 15-20 minutes or until golden brown.
7. Remove to cool on wire rack before storing in airtight container.
   
   
   

CNY 2018-PINEAPPLE JAM TARTS

There are several pineapple jam tarts in various shapes and designs which I have shared over the years.  This one is another lovely tart recipe which is a keeper.

The pastry is crispy, crumbly and fragile and not sweet at all.  The less sweet pastry helps to mellow down the sweetness of pineapple jam filling.

I made these pineapple shape tarts using a jelly mould and they turned out lovely, lovely and lovely.  I used store bought pineapple jam, so making these tarts is hazzle free.

Ingredients

[makes 50 pieces Pineapple Shape Tarts]

250 gm butter

30 gm icing butter

1 egg yolk

350 gm plain flour

2 tbsp each custard powder and milk powder

1 beaten egg – for glazing

1. Sift flour, custard flour and milk powder together.  Set aside.
2. Beat butter and sugar until light.  Add in egg yolk and beat until creamy then fold in the sifted flours and milk powder.
3. Fold into a soft dough.  Leave aside for 30 minutes.
4. Divide filling into small lumps [6 gm] and roll into round balls.  Divide pastry dough into small portions  [11 gm] enough to wrap filling.
5. Wrap filling with dough, dust a little flour and press into pineapple shape mould, then knock it out.  Finish doing the rest and place on a lined baking tray.
6. Glaze with beaten egg and baked in preheated oven at 180 degrees C for 20 minutes or until golden brown.
7. Remove to cool on wire rack before storing in airtight container.