The first set of CNY goodies that I wanted to bake was naturally Pineapple Tarts because they are my favourite! But you know what? Our area does not have pre-made pineapple filling! *Faint* This will make baking the tarts a whole lot more time-consuming but I shall persevere!
The filling is easy to make, just that it takes up time and energy and definitely not economical. I used 2 cans of sliced pineapples for a small bowl of filling in the end.
Anyway, here’s how for the pineapple filling:
2 cans of sliced pineapples
10 tbsp of sugar (more or less to suit your taste)
1 tsp cornstarch (mixed with water)
Drain the sliced pineapples and then cut them into smaller pieces. You really want to make sure that you drain as much juice from the pineapples as possible. This will make the cooking easier in the later stage.
Use a food processor to mince the pineapple. You can chop up the pineapples if you do not have the equipment. Drain the minced pineapple again.
Over low heat, combine minced pineapple with sugar and cloves in a heavy-bottom pot and cook until dry. Stir constantly using a wooden spoon to avoid burning. Taste, and add more sugar if needed. Add in the cornstarch to thicken the mixture. Set aside and let it cool in the fridge.
Now on to the pastry filling which I use RasaMalaysia’s recipe as a guide and then experiment with it.
2 1/2 cups all-purpose flour
2 sticks (230g) butter
1/4 teaspoon salt
2 egg yolks
4 tablespoons confectioners’ sugar
2 tablespoons cornstarch
1 egg yolk + a little milk (lightly beaten for egg wash)
Preheat the oven for 350F/ 180C
Sieve the flour, corn flour, salt and sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy. Add in egg yolks (one at a time) until well combined. Slowly beat in the flour mixture until just combined.
Divide the pastry dough. This is the part that I experimented with it. I would love to eat pineapple tarts with a sufficient amount of pineapple filling so the proportion has to be right. To be meticulous, I employed the help of my weighing scale. For the first tart, I measured 20g of dough with 7g of filling but found that the filling was not enough. Eventually, I tried a 2:1 proportion – 16g of dough with 8g of filling for each tart and this was a better combination.
Make a ball with each 16g of dough. Do the same with the filling. Flatten each of those with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then brush it with the egg wash. If you like, you may insert a clove on top as a design.
Bake for 20-25 minutes or until light brown.