Sunday, February 6, 2011

Pineapple Tarts

Happy Chinese New Year!!! I saw that a lot of people made pineapple tarts for new year so I made some too. I usually buy the one at the supermarket that cost $0.99. But making your own is even better because you get to taste the real pineapple. I only had two cans of pineapple chunks when I want to make these tarts. So I decided to try them and they turned out well. I used less sugar because the pineapple was already sweet from the cans.

2 cans pineapple chunks
1/2 cups sugar
1/2 tsp salt

1. Place pineapple chunks into a food processor to blend until fine but not liquefy.
2. Use a strainer and strain off excessive liquid.
3. Heat a pan, add in pineapple pulp. Stir for couple minutes and add in sugar and salt. Cook until mixture is thicken like jam. Let cool for couple hours or overnight.
4. Form into small balls.

1 1/2 stick unsalted butter (soften at room temp.)
1 egg yolk
60 gm icing sugar
1 tsp salt
290 gm all purpose flour
1 tsp vanilla
1 tbsp cornstarch
2 tbsp custard powder + 2 tbsp water
1 egg yolk + 2 tbsp water for eggwash

1. Combine ingredients except for egg yolk. Form into a dough. Add in egg yolk at the end and knead well. Cover and refrigerate for 1 hr.
2. Divide the dough into pieces enough to cover the pineapple balls. Use a piece of dough to cover the pineapple and flatten into shape. Cut lines to make it look like pineapple. Continue with the rest of the dough. Place on baking pan with parchment paper.
3. Preheat to 350 F.
4. Mix egg yolk and water to make eggwash. Brush over tarts.
5. Bake for 15 minutes or until golden.


Zoe said...

Wow..the recipe looks so simple. Is it good? :-)

ch3rri said...

hahahaha...they were good to me and other people I gave to. They smell really nice too.

Anonymous said...

if I omit the custart powed is it going to be ok?


ch3rri said...

yes, you can omit the custart powder.