Pineapple Tarts (enclosed version)


Pineapple tarts are a must-have in most households for Chinese New Year. I think just like siew mai and har gou are the staples for dim sum, pineapple tarts and kueh bangkit are the faces for CNY goodies. One of the reason for pineapple tarts’ popularity would most likely be its name in hokkien (旺来 tart), which means “wealth comes” to my home. It is such an auspicious name! My mum had previously tried to make pineapple tarts at home for CNY but the tarts are either too hard or brittle or the looks of the tarts just do not look very enticing. Haha. Hence, when I chanced upon these sweet little beauties, made using only five simple ingredients coupled with the “melt-in-the-mouth” phrase in its name, I knew I just have to try making them! Read on!

Recipe with Pictures

Makes about 100 pineapple tarts

Ingredient list:

  • 350g of butter, soften
  • 100g of condensed milk
  • 2 egg yolks (my egg weighs about 65g to 70g)
  • 510g of plain flour
  • 700g of pineapple filling
  • 1 egg yolk and 1 tsp of milk (for egg wash)

Pineapple tart - ingredients needed

My Oven Settings:

150°C; top and bottom heat with fan; about 20 minutes; rotate tray halfway
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

1. Cream butter and condensed milk together till light.

Pineapple tart - butter and condensed milk

2. Beat in egg yolk till well combined.

Pineapple tart - add egg yolk

3. Add flour and shape to form a dough. The dough should be soft and not sticky.

Pineapple tart - add flour

4. Shape pineapple filling and dough separately to form balls of 7g and 10g respectively.

Pineapple tart - pineapple fillingPineapple tart - dough balls

5. Flatten out a ball of dough and use it to wrap around a ball of pineapple filling.

6. Roll and shape into balls or any shape you prefer.

Pineapple tart - shape into balls

7. Cut few lines across the pineapple tarts to create a pineapple lookalike pattern and apply egg wash over the top.

Pineapple tart - apply egg wash

8. Bake them in a preheated oven at the settings mentioned above or until the tarts turn golden brown.

Pineapple tart - in the oven

9. Cool completely before storing them in an airtight container.

Pineapple tart - cool down

Recipe Only

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Makes about 100 pineapple tarts

Ingredient list:

  • 350g of butter, soften
  • 100g of condensed milk
  • 2 egg yolks (my egg weighs about 65g to 70g)
  • 510g of plain flour
  • 700g of pineapple filling
  • 1 egg yolk and 1 tsp of milk (for egg wash)

My Oven Settings:

160°C; top and bottom heat with fan; about 20 minutes; rotate tray halfway
(Settings would differ from oven to oven. Please experiment with yours!)

Steps:

  1. Cream butter and condensed milk together till light.
  2. Beat in egg yolk till well combined.
  3. Add flour and shape to form a dough. The dough should be soft and not sticky.
  4. Shape pineapple filling and dough separately to form balls of 7g and 10g respectively.
  5. Flatten out a ball of dough and use it to wrap around a ball of pineapple filling.
  6. Roll and shape into balls or any shape you prefer.
  7. Cut few lines across the pineapple tarts to create a pineapple lookalike pattern and apply egg wash over the top.
  8. Bake them in a preheated oven at the settings mentioned above or until the tarts turn golden brown. (I did not line my baking tray with baking paper.)
  9. Cool completely before storing them in an airtight container.

 

Comments:

Though the pineapple tarts are not really melt-in-the-mouth, I feel that they are still decent pineapple tarts. For that, I am satisfied currently. Maybe I will get better with more practice. XD

Pineapple tart - final product (2)

Recipe Source: Nasi Lemak Lover


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Rainbow

A novice baker =)

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