Been so excited the whole weekend with making my very first pineapple tarts. Am happy with how they turned out, learn lots, and also overcame some fears.
Before we start, the pastry is not melt-in-the-mouth, it is old school and has a bite to it. It handles very well, pre-baked and after bake. No problem with the moulds and they stack well in the container after baking. Really easy recipe. I intend to keep some aside just to see how long they will lasts.
The jam or filling from this post. Roll them into 10g balls and chill in the fridge.
Recipe (makes 32 Tarts)
- 100g salted butter
- 40g icing sugar
- 180g plain flour
- 1/2 tbsp milk
- 1 egg yolk
Prepare ingredients. Cream butter and sugar with handwhisk till blended.
Add in egg yolk, then milk and mix gently till incorporated. Add in sifted flour and mix gently with whisk.
Follow with spatula to form a dough. Measure out doughs of 10g each and press into mould (I prefer this over rolling out dough to get consistent tart shells. Shells also come out cleaner.)
Press pineapple balls gently into each tart shell. Eggwash if preferred. Bake at 180 deg C for about 25 min, till shells are golden. Enjoy the wafts of heavenly butter and pineapple smell.
2 Comments Add yours
Is milk require? Your recipe dont include “milk”.
Oh dear, my bad. Have amended, just 1/2 tbsp to make the dough more workable.