Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pineapple tart. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
In a saucepan over medium heat, combine pineapple and sugar. Remove from heat and allow to cool. Brush the top with egg wash, then top with a pineapple slice and sprinkle with sugar. Serve with ice cream, drizzled with caramel and.
Pineapple Tart is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Pineapple Tart is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have pineapple tart using 17 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pineapple Tart:
- Take a
- Prepare 250 g butter
- Make ready 100 g condensed milk
- Get 2 egg yolk
- Take b
- Take 300 g flour
- Prepare 100 g corn flour
- Get C Egg wash
- Get 4 egg yolks
- Make ready 2 tbsp condensed milk
- Make ready 2 tbsp corn oil
- Take C Pineapple filling
- Take Use store bought or homemade
- Make ready 2 ripe pineapple - grated/blended
- Get 1 cinnamon stick
- Prepare 1 C sugar (or to taste)
- Prepare 1 tbsp Lemon juice
In Taiwan, pineapple shortcakes (凤梨酥) are popular but Taiwanese pineapple tarts recipe calls for shortening and milk powder. They taste slightly different but equally delicious. My absolute favorite is Malaysian pineapple tarts. Use strips to create a double lattice top over each tart.
Instructions to make Pineapple Tart:
- Prepare pineapple filling - grate/blend pineapple. Place pineapple & cinnamon stick in a wok & Cook over medium heat, keep stirring until almost dry. Add sugar & lemon juice. Stir until pineapple filling is dried, thickened & very sticky. Remove to cool. Take a teaspoon of the filling. Roll into small balls weighing around 6-7g each. Set aside. Note: filling should be dry.
- Mix A until just combined. Avoid overbeating.
- Sift ingredients B together. Add B to A in batches. Mix & knead forming a soft dough. Roll into small balls weighing around 8-10g (pineapple filling should be less than the dough 6-7g). Flatten each ball. Place pineapple filling, then wrap dough to cover the filling & roll into balls. Place on baking tray lined with parchment paper.
- Preheat oven to 140°g & bake for 15-20mins. Remove from the oven. Leave to cool slightly. Brush with egg wash. Leave to dry & apply another layer of egg wash. Bake again for another 5-10mins (or until egg wash is dry). For some who prefer to have thicker, smoother & flawless looking tarts, repeat step 4 (re-apply egg wash). Leave to cool completely before storing. Alternatively, place tarts in small/mini paper cups before storing.
My absolute favorite is Malaysian pineapple tarts. Use strips to create a double lattice top over each tart. Homemade traditional pineapple tarts are the best treats during Chinese New Year. They are made into small bite-sized pastries filled with homemade pineapple jam. Alternatively, another variant has the pineapple jam wrapped by the pastry itself.
So that is going to wrap this up for this exceptional food pineapple tart recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
