Ingredients
250g Pineapple Filling (Please refer: Pineapple Jam/Filling recipe)
65g Butter (salted)
45g Margarine
40g Icing Sugar
⅛ tsp Salt
1 Egg Yolk
190g Plain Flour
1 tbsp Milk Powder
Method
- Divide pineapple filling into 30 pieces (each about 8g).
- Combine butter, margarine, icing sugar and salt, beat over medium speed until light and fluffy. Add in egg yolk, mix until well blended.
- Sieve in plain flour and milk powder, then mix until a dough is formed.
- Lightly flour work surface, roll the dough out to 4 mm thickness, then cut out with pineapple tart cutter.
- Arrange the cut tart dough on a wire rack or baking tray lined with parchment paper.
- Preheat oven to 190°C/375°F.
- Prepare egg wash: Mix together 1 egg yolk and ½ tbsp of water, sieve through. Brush tart dough with egg wash.
- Top each with pineapple filling.
- Flatten the leftover dough into very thin sheet, then cut into thin strips using plastic knife. Use the dough strips to decorate the tarts.
- Brush the dough strips with egg wash.
- Bake at 180°C/355°F for 16-17 minutes, until lightly browned (turn the tray once after 10 minutes). Allow the pineapple tarts to cool in the oven for 15 minutes before removing from oven.
- Set aside to cool completely after removing from oven.
- When fully cooled, transfer the Nyonya pineapple tarts to airtight container for storage.