Friday, February 6, 2015

Making Melt-in-Mouth Pineapple Tarts

Dong dong dong chiang... Dong dong dong chiang!

CNY is coming soon and as per my husband's request, I baked his favourite CNY sweet treats, pineapple tarts, in the past couple of weekends. All this while, I always thought that making pineapple tarts is A LOT of work so I seldom make them. Last month, my husband showed me a picture of CNY cookies sold at a Laksa restaurant and when I noticed that a small jar of pineapple tarts costs RM 25, I told my husband not to buy any pineapple tarts this year. I'd bake 'em.

After browsing some pineapple tarts recipes online and comparing each recipe's ingredients and methods, I decided to use a simple recipe that doesn't use too many kinds of ingredients. I've tested this recipe twice in the past weekends and made about 4 small jars of pineapple tarts thus far. A jar of my pineapple tarts went to MIL's house last Saturday and I was surprised to find out that my in-laws and nephews finished the whole jar by Sunday night. I gave another jar to MIL on the next day.

My second attempt of making pineapple tarts this year.

Here's the melt-in-mouth pineapple tart recipe I used that is truly a keeper. They are fuss-free, easy (and enjoyable) to make and don't take too much time to mould or bake.

Melt-in-Mouth Pineapple Tarts

  • 1 stick Unsalted butter (about 225-250gr), at room temperature
  • 300-350gr Flour plus few spoons of extra flour, if needed
  • 50gr Milk Powder
  • 3 tbs Icing sugar
  • 2 Egg yolks
  • 1 tsp Vanilla extract
  • 400 gr Store-bought pineapple jam, rolled into small balls

  1. Sift flour and milk power. Set aside.
  2. Cream butter, vanilla extract and icing sugar until pale by using electric mixer.
  3. Slowly add the egg yolks to the butter mixture while keep beating.
  4. Gradually add flour and milk powder mixture onto the creamed butter by using spatula and mix well until they form soft dough. Add few spoons of flour to the dough if it is too wet. I stop adding flour by the time I see that the dough doesn't stick to the bowl any more. Make sure you don't add to much extra flour for the dough, else your pineapple tarts will be hard.
  5. Take a pinch of dough to cover the pineapple jam filling and roll into round balls. 
  6. Gently press a cookie cutter on top of the pineapple tart balls to form the floral shape.
  7. Bake the pineapple tarts in a preheated oven (170 degree) for about 15 minutes or until golden brown.
** The above recipe produces around 60-65 pineapple tarts, depending on the size of the pineapple tart balls you make.

I still have some pineapple jam leftover and plan to bake more pineapple tarts in the coming days using the above recipe for the actual CNY stock at home. We need to present our guests with some CNY goodies on the table when they visit us, don't we?

My first try!

BTW, two weeks ago, I had my husband to watch over Naomi while I got busy in the kitchen making his requested pineapple tarts. In my quiet time, it took me about 1-1.5 hour to bake a recipe of pineapple tarts from scratch. Last week, my husband was out stationed and I had to take care of Naomi while baking some pineapple tarts. Alas, the process to produce pineapple tarts that supposed to take max 2 hours became a half day affair as I had to stop making the dough several times and moulded the tarts in few batches to take care of my girl. Good thing, my pineapple tart results last week were not a flop despite the slow processes.

Glad that I baked you.

Finally, you should utilize the egg whites leftover to make some Almond Flakes Flat Cookies. They are delicious too!

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