Last year, I had fun helping my sis-in-law with her pineapple tarts...so i decided to try it myself again this year. Although the process is tedious, it is very therapeutic and a gd family tradition (it's super funny seeing Mr Chin try to roll the dough into small round balls. LOLzzz!!
Just to archive my recipe here for future reference:
Ingredient:
- 400g plain flour (or HK Pao Flour)
- 250g butter (can be unsalted or salted...I used 200g unsalted and 50g salted)
- 80g icing sugar (i only used 40g cos I don't like it to be overly sweet)
- 2 egg yolks (and 1 more for glazing the top of the tart)
- And of cos...pineapple paste (I got mine from NTUC...nt bad)
Method:
- Sift the flour
- Cut the butter into small cubes and put it into the electric mixer with the icing sugar. Mix until white and creamy
- Add in the 2 yolks, one at a time. Continue to mix until even.
- Off mixer. Add flour (bit by but) and use your hands to mix it. Add in additional flour if the dough is too wet. (But don't add in too much flour...cos the dough may get too dry and the end result may be a crumbly crust)
- Split the dough into small portions. Take 1 small portion, flatten the dough, add in the pineapple paste and roll it into a small ball.
- Glaze the top of the tarts with the 3rd beaten egg yolk.
- Bake the pineapple tarts @ 180 deg C for 20-30min....but this really depends on the oven u are using. Important thing is to constantly monitor it. =)
Voila!!
