Melt-in-your-mouth pineapple tarts

One of my all-time favourite treats during this Chinese New year season is pineapple tarts! Learn
how to bake these buttery treats yourself.

Prep Time: 20 minutes Cook Time: 1 hour Servings: 40 pineapple tarts (medium-size)

Ingredients

Pineapple Tart

350 g Unsalted Butter Softened, Room Temperature

60 g Icing Sugar
4 Egg Yolks
1.5 tsp Vanilla Extract
460 g Cake Flour
80 g Milk Powder
1 tsp Salt
240g Pineapple Paste

Egg wash
1 Egg
1 tbsp Milk

Instructions
1. In a mixing bowl, add flour, milk powder and salt. Whisk them together.

2. Cream butter in stand mixer using a paddle attachment at medium speed for a few minutes.

3. Sift in icing sugar and cream until well combined.

4. Mix in the egg yolks and vanilla extract until fully incorporated. Make sure to scrape the sides.

5. Sift in the flour mixture and mix till it forms a dough.

6. Transfer dough to a cling wrap, wrap it tightly and leave it in the fridge for at least an hour or
up to two days.

7. Shape the pineapple paste into small balls of 6g each or any shape you desired.

8. Pre-heat over to 180°C/356°F.

9. Take the dough out from the fridge and measure about 12g of dough. Roll it into a ball and
flatten it with your palm. Cup the dough with one hand and place the pineapple paste onto the
dough. Use your other hand to help seal the opening. Roll till it forms a ball.

10. Prepare the egg wash by mixing egg with milk. Brush the egg wash over the pineapple balls.

11. Bake in the oven for up to 18 mins or until the top is slightly golden brown.

12. Once done, transfer pineapple tarts onto a cooling rack.

13. Enjoy~

Tried this recipe? Mention @bakeswithj or tag #bakeswithj!