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Thursday, October 23, 2014

Sonia's melt-in-your-mouth pineapple tarts


Hi guys , it's Anne ! Remember me ?! lol

No , I'm not spending my time at the #OccupyMongkok rally . Heh ! 

Anyway , here's one fool-proof recipe . Sonia was not exaggerating about her melt-in-the-mouth pineapple tart ! I've made several batches of these last Chinese New Year and everybody loved it . I've been hankering over these tarts for weeks and even made the filling 4 days ago but just too lazy to bake until now ugh !

What I love about this recipe is the dough , it's really easy to handle and no matter how you manhandle it , the tart will still be buttery .


Now , making the pineapple filling is another matter . Of course , you can still buy it , baking supplies shops here are selling pineapple filling all-year round . The taste though , in my opinion , of the store-bought one is plasticky . But once you tried making the filling yourself , the second or the 10th time will be a breeze , just be on the lookout once the mixture boils .

Don't worry if I fall off the grid , again , next time , the weather here is ideal for lazing around hee hee ! 


Recipe adapted from Sonia / Nasi Lemak Lover

Makes 34 , 1 2/3 x 2/3-inch tarts ( 15 grams dough and 10 grams filling each ) 

175 grams salted butter , softened 
70 grams condensed milk 
1 large egg yolk
255 grams all-purpose flour 

1 egg , beaten then strained . for glazing 

* Place butter and condensed milk into a large bowl , beat over medium speed until light and fluffy .  Add in the yolk and beat until just combined then add in the flour , mix until well combined . 

* Preheat oven to 175°C .

* Weigh dough and filling , 10 grams filling and 15 grams dough . Flatten dough into circle , about 2 inches in diameter , place filling and roll dough to seal , place into the baking sheet . You can form it into a small ball , square or rectangle , use a pairing knife or a scraper to make a shallow cut ( crisscross pattern ? ) on top . Brush top with egg wash .

* Bake for 20 to 22 minutes or until top is golden brown . Let cool in the pan before removing .

* If using a counter top oven , place baking sheet on the second highest rack when baking the tarts .

Pineapple filling : 

Yield : 360 grams

1 pineapple / 985 grams peeled weight , puréed
150 grams granulated sugar , adjust accordingly

* Place puréed pineapple in a wok or a large pan and cook over medium-high heat , stirring from time to time ( mixture will splatter madly so put on the cover ) for 25 minutes . Once the mixture turns a bit dry , add in the sugar ( it will splatter again for few minutes ) and continue to cook for another 15 minutes , stirring from time to time or until mixture is thick .

* Transfer mixture into a bowl and let cool completely before using . 


9 comments :

  1. Hi Anne!
    So nice to "see" you:) So glad to hear you are just hanging around enjoying:) As for these pinaeplle tarts, they looks delicious! I've never made my own Pinapple Pureee. Will definitely have to give that a try. Hopefully it won't take until the 10th time to get it right, lol...

    Thank you so much for sharing, Anne...So glad all is well in your little corner of the world. Enjoy the nice weather. We are getting quite chilly here:(

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  2. 哇!!!!颜色金黄金黄的,好好看呐!!!

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  3. Good to see you save in your kitchen:)
    pictures are as always amazing!

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  4. These look so gorgeous! Buttery, sweet and totally irresistible!

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  5. Hi Anne, wow.. love pineapple tarts. Yours look so good and addictive, guess hard to stop eating. I go make tea....one for you. :))
    Nice pictures.

    Happy Halloween and have a great weekend, regards.

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  6. Hi Anne,
    This is my favorite recipe too.
    You are making me craving for them now..:p
    mui

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  7. i like this recipe too, only thing is that i have not made my own pineapple filling yet! hehe...

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  8. Hi. Can I keep the dough in the fridge when I'm not using/baking it? Just wondering.

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    Replies
    1. Hi Unknown , you can chill the dough in the fridge . When you're ready to use it , just let it sit at room temperature until you can easily handle / shape the dough without it crumbling .

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