Wednesday, February 18, 2015

Happy Chinese New Year, Year of the Sheep Pineapple tarts

I love the vibrant red and celebrations that go hand in hand with Chinese New Year. I thought I'd partake in the festivities and make pineapple tarts. The pastry crumb on these tarts are divine, and the pineapple jam is sweet but not too sweet. I couldn't stop myself and bought not one but two pineapples as they smelt so good. I have been wondering how to make these tarts look like sheep, as it is the Year of the Sheep and I think they turned out ok.

Hoping my bestie is impressed with these tasty pineapple treats. Will have to let you know how these compare to the sweet pineapple treats we try in Taiwan in the not to distant future.


Pineapple Filling Ingredients:

2 ripe pineapples
250g sugar

Muslin square to contain the following
4 cloves
1 cinnamon stick
1 star anise


1. Remove the tops and bottoms of the pineapple then cut off the peel around the pineapple
2. Use a food processor to blend for a minute or two.
3. Wrap cloves, cinnamon and star anise into the muslin and tie with cotton twine.
4.Throw muslin into a saucepan with blended pineapple and cook at medium high.
5. Stir every couple of minutes until the pineapple juice has reduced and thickened to a jam consistency (this took just under an hour for me)
6. It's ready when it turns a nice golden in colour, spread out onto a dinner plate to cool.
7. Once cool and roll the pineapple jam into a cylindrical shapes or a fat caterpillar. (You will need to do this first before attempting the pastry).

Pastry Ingredients

250g butter
50g icing sugar
2 egg yolks
1/2 tsp vanilla essence
1/4 tsp salt

For glazing
Keep the egg white and add a dash of milk and lightly beat til required

Dry ingredients
350g plain flour (all purpose flour)
50g corn flour
25g rice flour (optional, if you have it)


1. Cream butter and sugar together using an electric mixer until light in colour.

2. Place egg yolks one at a time, beating the mixture until well combined.

3. Add vanilla essence and salt and whisk until fluffy.

4. Fold in dry ingredients (plain flour, cornflour and rice flour) and mix to form a dough. It should be a light crumbly shortbread texture.

5. Roll a tablespoonful of dough into a 5cm long tube in your palm, then gently press down with index finger to flatten the dough into a rectangle shape, around 0.5cm thick and 4cm wide.

6. Place the rolled out pineapple jam on the edge of the rectangle shape and roll the dough to wrap around it to form a small elongated roll. Pinch the edges to close in the pineapple jam. Roll between your palms a couple of times to secure the edges.

7. Place the roll on a baking tray lined with greaseproof baking paper. Repeat until all dough mixture and jam filling used up.

8. Preheat oven at 180°C.

9. Use a fork and draw lines on top of the tarts or perhaps attempt to make a sheep, since it is the Year of the Sheep.

10. Brush the rolls with glaze mix.

11. Bake in the oven for 20 minutes or until golden brown.

12. Cool on wire racks before storing in an airtight jar.

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