Pineapple Tart
Most people make this into a roll or tart but I prefer to make it into little bite size balls. A cannot do without snack for Chinese New Year to signify "fortune come"
Ingredients
Instructions
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- Divide the pineapple paste into 10g portions and roll them into smooth balls. Set aside.
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Sift plain flour and milk powder together.
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Put butter and fresh cream in mixer and beat till creamy.
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Add flour and corn flour (or milk powder) till dough holds together.
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Divide dough into 12-15g portions. Roll each portion with your palms to form a smooth ball.
Shaping the tarts
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If making balls, press the dough balls from center out to form an even round cusp big enough to wrap the pineapple balls. Seal the dough at the top and roll slightly in your palm to smoothen it.
- If using molds, dust a thin layer of flour evenly around the ball and press into the mold. Unmold the dough and press the pineapple paste ball in the center of the molded pastry.
- If making rolls, with a small pastry roller, roll the pastry ball into a rectangle of about 0.5cm (1/4") thickness. Shape the pineapple balls into an oblong long the width of the pastry rectangle. Place the pineapple paste on one end of the rectangle, leaving a 2mm space at the top. Wrap the rectangle around the pastry to form a roll. Seal the edges with your fingers.
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Baking
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Brush egg on pastry evenly.
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Bake at 170deg C for 16min, remove from oven and brush a final layer of egg yolk.
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Bake another 5min.
- Let the tarts rest for about 30 minutes before consumption and cool completely before storing.
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Note
- To make the balls, roll the divided 15g dough in your palms until smooth, then press it center out to form an even round cusp big enough to wrap the pineapple balls. Seal the dough at the top and roll slightly in your palm to smoothen it.
- If using a mould, be sure to flour the mould before setting the dough in it to prevent it from sticking
