黄梨挞
Pineapple Tarts
Pastry Ingredients:
150g salted butter, 2 tbsp icing sugar (sifted), 1 egg, ¼ tsp vanilla essence, 200g plain flour, 1 tbsp milk powder, ½ tsp salt, 1 tbsp cold water (if necessary)
Egg wash: 2 eggs (beaten)
Pineapple Jam
Ingredients:
2kg pineapple, 100g Chek Hup Diamond Rock Sugar,100g Chek Hup Coffee Rock Sugar, 30g Chek Hup Crystal Rock Sugar, ½ tsp salt, 2 inches cinnamon stick, 6-8 pcs cloves
Method for Pineapple
Jam:
- Cut 1kg of the pineapple into larger chunks of about 2cm and finely grind the remaining of 1kg of pineapple
-
Cook the pineapple with the rest of the ingredients over low heat until thickened. Remove from heat and allow to cool, roll into small balls.
Method:
- Cream butter and icing sugar using a hand mixer. Whisk in the egg and vanilla essence.
- Sift flour, milk powder and salt into a mixing bowl, mix into soft dough. If the dough is dry and crumbly, add 1 tbsp cold water. Allow to rest for 30 minutes.
- Roll out pastry to a thickness of 5mm and cut using the pineapple tart cutter.
- Transfer pastry to a lined tray, top with prepared pineapple jam and brush with egg wash.
- Bake tarts in a preheated oven at 180˚C for 15-20 minutes or until the edges of the pastry are golden brown.
- Transfer pineapple tarts to a rack to cool before storing in containers.
