Simple Way to Prepare Favorite Pineapple Tart

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The ingredients needed to make Pineapple Tart:

1. Prepare a
2. Take 250 g butter
3. Make ready 100 g condensed milk
4. Get 2 egg yolk
5. Get b
6. Make ready 300 g flour
7. Take 100 g corn flour
8. Prepare C Egg wash
9. Take 4 egg yolks
10. Get 2 tbsp condensed milk
11. Get 2 tbsp corn oil
12. Make ready C Pineapple filling
13. Prepare Use store bought or homemade
14. Take 2 ripe pineapple - grated/blended
15. Take 1 cinnamon stick
16. Take 1 C sugar (or to taste)
17. Prepare 1 tbsp Lemon juice

Pineapple Tarts or Kuih Tart in Malay, are the personification of the festive cookie in Singapore and Malaysia; melt in your mouth shortcrust pastry shells filled with homemade pineapple jam. The creation of pineapple tarts was largely attributed to the Peranakans who were strongly influenced by the Portuguese settlers in Malaya, who in turn were well-known for their pastries and tarts. Delightful little tarts with a fresh pineapple filling. Making the Tart Crust fresh wasn't too hard (but you must refrigerate the Dough overnight to get the best consistency to easily roll it out and to cut it).

Instructions to make Pineapple Tart:

1. Prepare pineapple filling - grate/blend pineapple. Place pineapple & cinnamon stick in a wok & Cook over medium heat, keep stirring until almost dry. Add sugar & lemon juice. Stir until pineapple filling is dried, thickened & very sticky. Remove to cool. Take a teaspoon of the filling. Roll into small balls weighing around 6-7g each. Set aside. Note: filling should be dry.
2. Mix A until just combined. Avoid overbeating.
3. Sift ingredients B together. Add B to A in batches. Mix & knead forming a soft dough. Roll into small balls weighing around 8-10g (pineapple filling should be less than the dough 6-7g). Flatten each ball. Place pineapple filling, then wrap dough to cover the filling & roll into balls. Place on baking tray lined with parchment paper.
4. Preheat oven to 140°g & bake for 15-20mins. Remove from the oven. Leave to cool slightly. Brush with egg wash. Leave to dry & apply another layer of egg wash. Bake again for another 5-10mins (or until egg wash is dry). For some who prefer to have thicker, smoother & flawless looking tarts, repeat step 4 (re-apply egg wash). Leave to cool completely before storing. Alternatively, place tarts in small/mini paper cups before storing.

Delightful little tarts with a fresh pineapple filling. Making the Tart Crust fresh wasn't too hard (but you must refrigerate the Dough overnight to get the best consistency to easily roll it out and to cut it). Some might say that the best part of Chinese New Year are the angbaos. And while the married folk are sure to disagree, one thing that we can all agree on is that one of the best parts of CNY has to be the. Pineapple tarts are one of the most popular Chinese New Year delicacies of which almost every household in Singapore considers a must-have during this festive season.

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