🍍 Make pineapple tarts with me 🍍

One more week till Chinese New Year and it’s time to make some last minute pineapple tarts. I used the recipe from Celia Lim on Fooddelicacy. Using x2 her recipe I made around 88 pineapple tarts.

Step 1: Roll pineapple paste into 10g balls

Step 2: Combine & sieve all the dry ingredients together

Step 3: Make a well in the middle of the dry ingredients and add cut up cold butter

Step 4: Rub the butter into the flour then add egg yolks and vanilla extract

Step 5: Mix till just combined, wrap in cling wrap and chill for 10 minutes

Step 6: Roll the chilled dough into 13-15g balls

Step 7: Fill the dough balls with the pre rolled pineapple balls

Step 8: Place them slightly spread out on a lined baking sheet and chill them for 10minutes

Step 9: Egg wash then bake for 15min at 180degrees after pre heating the oven

Step 10: Cool then completely before storing in containers

I have been using this recipe for the past few years. In the original recipe she suggests you can add some yellow food colouring to the dough to make it bright yellow. I think you can achieve the same yellow using eggs with bring orange yolks and butter which are more yellow instead of those which are more white. To a HUAT year ahead for all of us!! 🍊🍊

#pineappletartsg #Recipe