Foodie Alchemist

My inspirations from flipping through recipes and tinkering with the ingredients in my pantry

Pineapple Tarts

on January 3, 2014

December came and flew by in a flash. I didn’t manage to do a lot of baking worth mentioning, hence no updates. I did try out homemade satay sauce and chilli paste that I learnt during a cooking class on a trip to Ubud, Bali. I guess all the pounding sapped up all my energy thereafter.

Chinese New Year is approaching, and its time to bring out all the goodies! But seriously speaking, it’s just too much effort. I spent one afternoon preparing the pineapple paste, and another afternoon wrapping the paste with dough and finally the baking. All in all, for over 6 hours of manpower, I only came up with 55 tarts…I wished there were more to go around.

In fact, I did think of selling them for this CNY but I wonder if anyone will be willing to pay for them. =P

I used 2 fresh pineapples, and though it may appear like a lot after I blend them into shreds and pieces, the amount is quite pathetic after all the juice has evaporated. So sad..

And since each little morsel is so precious (and fattening! All the butter and evaporated milk!), I shall ration myself to only 2 pieces each day!

Image

Recipe adapted from Nasi Lemak Lover:

Pineapple Paste:2 pineapples
Brown sugar 100g
  1. Remove skin of pineapples, cut into small pieces and process finely in a food processor
  2. Cook the pineapple flesh with all the juices until the mixture forms a paste. Add in sugar accordingly to one’s taste. (Took me almost 2 hours)
  3. Leave to cool. Divide pineapple paste into 6g balls.
Ingredients:Butter 175g
Condensed milk 50g
Plain flour 260g
1 egg yolk
1 egg yolk +1tsp milk, for egg wash
  1. Cream butter and condensed milk.
  2. Add in egg yolk and beat until combined.
  3. Mix in flour and beat until a dough forms.
  4. Divide dough into 7g dough balls.
  5. Fill each small dough with the pineapple paste ball.
  6. Decorate accordingly and apply egg wash.
  7. Bake in preheated 180°C oven for 25 minutes.
  8. Leave to cool before packing.
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