Pineapple tarts are commonly found during Chinese New Year. They are popular in South East Asia and available in two styles: regular and Nyonya pineapple tarts.
My recipe below is a blend of numerous recipes from the Internet. Mine is influenced by the Nyonya style. I like my tarts to be buttery. This is my second attempt making these delicious morsels and I'm happy it worked out!
Ingredients (Yields 40 pieces):
Filling: 1 can (20 oz) crushed pineapple in pineapple juice, 2 tbsp lemon juice, 1 cup sugar, 1 inch cinnamon stick, 1 star anise, 2 cloves. 1 tsp pandan essence (optional)
Crust: 2 cups flour, 0.5 tsp salt, 4 tbsp corn flour, 14 tbs butter- softened, 3 tbs confectioner's sugar and 2 egg yolk. 1 egg beaten for egg wash
For the filling
1. Drain juice from crushed pineapple using a sieve (save the juice for drinking!)
2. With microwave: Add pineapple, lemon juice, sugar and spices in a large bowl. Heat on HI for 10 mins in the microwave. Stir and heat for another 10 mins. Stir and repeat heating in 5 mins intervals until the mixture is slightly moist
Over the stove top: In a medium saucepan, add pineapple, lemon juice, sugar and spices. Bring the mixture to a boil. Then, reduce heat and let it simmer for 1 hr or until the mixture thickens but not dry while stirring occasionally
3. Remove cinnamon stick and cloves. Let the mixture cool overnight
For the crust
1. Sieve all dry ingredients in a mixing bowl
2. Add wet ingredients to the dry ingredients and mix well
3. Let the dough rest in the fridge for 30 mins
To make the tarts, I find the techniques in the video helps.
1. Preheat the oven to 350 degF
2. Use 1/2 tsp pineapple mixture to shape 1-in length roll
3. Shape 1/2 tsp dough mixture to 2 inch length strip
4. Place a pineapple roll on the end of the dough strip and roll it. Continue until all tarts are made
5. Arrange tarts on an ungreased baking sheet. Brush egg wash on the tarts
6. Bake for 15 mins or until the tarts turn lightly golden in color
7. Let them cool before eating them. Enjoy!
1. Make filling the day before
2. You can substitute canned pineapple with a fresh ripe pineapple. Just remove the core of the pineapple, crush it using a food processor and strain the juice. 1 medium Chiquita pineapple will yield approximately 60 pieces. Just increase the ingredients by 50%. Note that fresh pineapple can be sweeter so adjust sugar accordingly
3. You can keep the juice and reduce sugar. The only thing is it takes longer to cook it
4. Adjust sweetness by varying sugar amounts
Asian and Portuguese Egg Tarts
I grew up eating tons of egg tarts for breakfast and tea. They are sweet and popular pastries in my home town. Another popular version of this yummy pastry is the Portuguese Egg Tart. Both eggy tarts are very easy to make, even a novice baker can do it!
Check out these two unique recipes: Egg Tarts (recipe includes making crust from scratch) and Portuguese Egg Tarts (recipe includes using store bought dough for crust). Enjoy!
Other egg tarts recipe, visit http://kuali.com/recipes/view.aspx?r=3279 and http://wendyinkk.blogspot.com/2008/04/egg-tarts.html
Egg tarts from my parents' kitchen