As I have posted before, I am a huge fan of pineapple tarts and it is usually around Chinese New Year time that I get to eat these (although not necessarily every year). This Chinese New Year, my wife decided she would make pineapple tarts for me to enjoy. She managed to contact our friends who had returned to Malaysia, to get the recipe for this.
Pineapple Tarts Ingredients (to make 100 pieces):
Pineapple jam/filling: 1.5 kg ripe pineapple flesh (process finely in food processor, do not add water), 250 grams sugar
I bought 3 pineapples as that gave us enough pineapple flesh to make the filling. My wife had to peel the pineapples, remove the eyes and core, before cutting them into small chunks. My job was to blend it to a fine pulp. I then proceeded to strain away the extra pineapple juice (which makes a refreshing drink, so don’t discard this).
Then the pulp is cooked over a slow heat until it has dried up sufficiently.
Once it is sufficiently dry, add in the sugar. Do note that the mixture will turn watery again once the sugar is added. Continue stirring until the paste is dry again – thick and able to stick to the spatula. This is a very time intensive process, taking between 50 minutes to an hour to complete.
Once the jam/filling is sufficiently dry and thick, it can be scooped into a bowl and left to cool. This filling can be made up to 2 days ahead of time.
Dough: 350 grams butter, 150 grams condensed milk, 510 grams Plain flour, 2 egg yolks
The butter and condensed milk are creamed until light and fluffy. The egg yolks are added one at a time and beaten until combined. Next, flour is mixed in to form a soft and non-sticky dough. My wife then placed it into the fridge for about 20-30 minutes to allow it to be slightly hardened and easier to work with.
While the dough was resting in the fridge, my wife started to make 8 gram balls of the pineapple filling. This can then be added to the pastry to make into tarts.
My wife rolled the dough into a thin sheet and then cut round pieces of dough to hold the pineapple filling.
She then rolls them up into ovalish tarts.
She made thin cuts on the surface to make them look like little pineapples before placing them in the oven for baking.
The pineapple tarts are baked for 25 minutes at 165 degrees Celsius (or 155 degrees Celsius in Fan-assisted oven), until they look golden brown on the outside. They have to be left to cool before storing.
And the final end product – all ready to eat. Scrumptious.
I have to say that these pineapple tarts take alot of time and effort to make, but are absolutely delicious.