There are many choices of CNY snacks. Last week we got the crispy honeycomb cookies, so let’s make some melt in mouth pineapple tarts today. Pineapple has the “prosperity” meaning in Hokkien, so Chinese love to have pineapple tarts in Chinese New Year. Once you started to get a bite size pineapple tart, it is hard to stop.
The pineapple tart we do today is more Nan Yang style, it have pandan leaves and coconut fragrance. If you like the Pina colada like me, then you should familiar with the combination taste of pineapple and coconut. We use palm sugar, but you can also use white sugar or brown sugar. The amount of sugar can be adjusted according to the sweetness of the pineapple.
The Precious Pineapple Filling
I am not good at peeling the pineapple, so I bought the fresh peeled pineapple from a traditional wet market. Although it is a little bit expensive. But I can save time also support the local seller. If the pineapple core is soft, it can also be used. But if too hard, the fiber too much will affect the taste. The pineapple I bought is sour, so I do not add lemon juice. But I added some lemon zest to make pineapple filling more refreshing and fragrant. Cooking the pineapple filling is taking a lot of time, it is necessary to keep the stirring, the whole process about one hour. So, can cook more pineapple filling and store in the refrigerator.
The pandan leaves are not just for the fragrance, use it to stir the pineapple sauce, can also buffer the hot air bubbles. Avoid being scalded by hot pineapple sauce. But there have troublesome when want to take the pandan leaves out and get clean. There still have a lot of pineapple filling stuck in the pot after cooking. So do not waste those precious pineapple filling in the pot and the pandan leaves. Pour in some water bring it to boil, then you got is a pot of refreshing and delicious pineapple juice. (• ᴗ) – ✧
Handmade Pineapple Tarts
This method of pineapple tart does not require mold and dough extruder, I was taught by a pasty expert auntie. This type of dough will loosen easily. Because there is no use of water, so that the baked tart will be loose and melt in the mouth. The dough needs to knead gently.
The Baking Tip
The taste of the crust is about the temperature, if you like it harder can be a long time. Like the melt in mouth taste, just do not over baked, take it out after you can see the small cracks. It is recommended to brush the egg liquid after baked 15 minutes, so it will not brush out the line we drawn. You can brush two layers until the egg liquid is finish. The color of baked pineapple tarts will turn darker on the next day.
The pineapple tart crust is loose and melts in the mouth, and the filling is sweet and sour. It tastes very appetizing and delicious. Plus the one bite-size, It’s easy for people to finish one after another.
If you like this recipe, kindly share it with friends and family~
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- 200 g Unsalted Butter
- 40 g Custard Powder
- 25 g Milk Powder
- 270 g Low Protein Flour
- 2 Egg Yolks
- 60 g Icing Sugar
- 0.5 tsp Salt
- 1 kg Peeled Pineapple
- 200 g Palm Sugar
- 0.5 tsp Ground Cinnamon
- 0.5 tsp Lemon Zest
- 6 Pandan Leaves
- 1 Egg Yolk
- 1 tbsp Water
- Peel the pineapple and cut it into small pieces. If the pineapple core is too hard, don’t use it.
- Put in a blender and pound into smooth pineapple juice.
- Put palm sugar in the pot, then pour pineapple juice, and bring boil on high heat.
- Add lemon zest and cinnamon powder, and mix well.
- After boiling, turn to medium-low heat, tear the pandan leaves and add them, stirring constantly until the pineapple filling has dried up.
- Cool the cooked pineapple filling and put it in the refrigerator for 30 minutes.
- Beat the butter until fluffy, add icing sugar and salt, continue to beat, then add two egg yolks and beat until even.
- Sift the custard powder, milk powder, and protein flour in batches. Stir while adding, and finally knead the dough evenly with your hands.
- Wrap the kneaded dough with plastic wrap and put it in the refrigerator to rest for 30 minutes.
- Divide the cold pineapple filling into 9 portions and roll into strips, each about 30 grams.
- Divide the dough into 9 portions, each about 70 grams. Cover the divided dough with plastic wrap to avoid air drying.
- Roll the small dough into a rectangular shape about the same length as the pineapple filling strips, put the pineapple filling to wrap it, and gently roll it to lengthen it.
- Then cut into small pieces, you can use a rolling pin to measure the size of each piece.
- The cracked area will be tightly closed by gently rubbing it with your fingers, and then draw the pineapple pattern.
- After preheating the oven to 160°C, put it in the oven and bake at 160°C too and bottom heat for 15 minutes. Please adjust the temperature and time according to your own oven. You can take it out when the tarts got small cracks.
- Add one egg yolk and one tablespoon of water and strain the egg liquid. Take out the pineapple tarts that have been baked for 15 minutes, brush them with egg liquid, and then put it in the oven again and bake it at 160°C top heat for 5 minutes or just get the color.
- The baked pineapple tarts can be store in a container after cooling.