Wednesday, January 25, 2012

Pineapple Shaped Tart

When the 1st time , I saw this pineapple shaped tart at  anncoojournal, I was very excited!! I keep saying this author /blogger is very creative and able to accomplished this extraordinary and delicious shape gem!! I promised myself I will make this pineapple tart for Lunar New Year!! On the eve of Chinese New Year,I managed to bake this Pineapple Shaped Tart!! Viola!! Mishu keep saying this tart taste very good!!I used to make 2 types of dough for Pineapple Tart but now I found this dough is really good..
Adapted from here!! 


 250g Cold butter
1 Egg 

75g Custard powder
140g Icing sugar or Powered Sugar
440g All Purpose Flour
1 tsp Honey
1 tsp Vanilla extract
1/4 tsp yellow food coloring

1 egg yolk + 3 tbsp water for brushing
handful of low quality ginseng root for the stems

 Pineapple Filling:

2 pineapple,removed skin ,center hard stem and brown eyes,cut small before blended
2 cups sugar or more(depend on your taste bud)


For the Filling:

1:Remove pineapple skin,the hard center stem and brown eyes before cut small.Then use food process to blend until fine,about 1 min.
2:Pour the pineapple into a medium stock pot with sugar at medium heat.Keep stirring until the mixture become dry and gooey,about 45 minutes to 1 hour.Cool completely before used.

For the Dough:

1:In a mixing bowl put cold butter (cut cubes), honey, vanilla extract, egg yellow colouring, egg and icing sugar together and mix roughly till mixtures crumbly (30 seconds).
2:Then add in the plain flour and custard powder and mix the mixtures for another 30 seconds. Place mixtures on to dusted flour table and knead to a smooth dough. 

3:Divide dough into small portions (about 10g each) and wrap with pineapple jam. Roll the tart into an oval shape and use a small scissors to snip the surface to form a spiky look.
4:Then insert a ginseng root at the top. Brush with egg wash.Bake at 180C/350F for about 10 mins -15 min or until golden brown.
5:Remove the tart from oven and let it cool completely before store in containers.

Dry Filling

cutting the shape
 ready to bake


ann low said...

Good Job! Wah.. you even added the ginseng root, must be very yummy! :)

My Asian Kitchen said...

Thank you for sharing your wonderful recipe and idea!! actually I don't have cloves for the stem,I keep thinking hard what should I use?? Right in front of my eyes I saw 1/2 glass canister of ginseng root standing at the window shelf..taaaa..dah!! there you go!!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.