Pineapple Tarts

With the Chinese New Year coming, pineapple tarts are a MUST-HAVEs in every Chinese family. Being my favourite festive goodie ever, I never fail to buy some every year. This year, I've decided to take on the challange and learn how to make my favourite pineapple tart!

I got this recipe from Jo's Deli & Bakery, but I’ve reduced the quantity by half. As this is my virgin attempt in making pineapple tarts, I’ve decided to go easy on myself and use store bought pineapple jam for my tarts. :) (I bought from Phoon Huat)

Tart pastry:
150g butter
65g margarine
50g icing sugar
40g milk powder
½ egg
300g cake flour
15g custard powder

Method:
1. Roll pineapple jams into little balls and set aside.

2. Preheat oven at 180°C.

3. Cream butter and margarine in a large mixing bowl until light and fluffy.

4. Add egg and beat well.

5. Sift icing sugar, milk powder, flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough.

6. To make it easier to handle, wrap up the dough with cling wrap and let it chill in the fridge for a few hours.

7. Dust the work area with flour before rolling out the dough till it's about 0.7 cm thick.

8. Dust the pineapple tart mould with flour and cut flour into shapes.

9. Brush sides of tarts with egg wash.

10. Bake in a greased, lined baking tin for 10 minutes.

11. Remove tarts from the oven. Fill centre of tarts with the pineapple jam balls.

12. Return tarts to oven to bake for a further 10 minutes, or until golden brown.

13. Cool the tarts on wire rack.

Takes abit of effort, but it makes a great gift!