Grateful, my mother in-law discharged yesterday, after 33 days in hospital, not fully recovered but stable.
Back to this, I cannot remember where I have seen this recipe but it was shared by various food bloggers and tried by many. This year, I finally tried this recipe and it turned out lovely.
Back to this, I cannot remember where I have seen this recipe but it was shared by various food bloggers and tried by many. This year, I finally tried this recipe and it turned out lovely.
I have doubled the portion of the recipe which I copied as these are for giveaways.
This recipe is a keeper. I am not too good is describing these tarts, I can only say they are very nice.
Ingredients
[makes 80 pieces]
250 gm butter [cold]
300 gm plain flour
140 gm corn flour
50 gm icing sugar [original is 60 gm]
2 tbsp custard powder
1 large egg yolk
Pineapple Filling - 300 gm
- Sift flour, cornflour, icing sugar and custard powder into a mixing bowl.
- Add in butter and use finger tip to rub in butter with the flour until breadcrumb like.
- Add in egg yolk and knead well to form a smooth dough. Place in a container and chill in the fridge for 15-20 minutes.
- Divide the dough into 10 gm each portion, wrap in the pineapple filling [about 7 gm per ball]. Roll into ball, place into a paper liner, use the metal peg to shape the rose petal.
- Lightly glaze with egg on the surface and bake in a preheated oven at 170 degrees C for 20 minutes or until golden brown.
- Remove to cool on wire rack before storing in airtight container.
