This pineapple tart uses a different recipe as my formal one as it has milk powder added. I used to dislike this as I found the milk powder had overpowered the butter, as a result, the pastry didn't taste as buttery as I expected.
Since everyone has their own preference, I decided to make half of the recipe for this version but cut down the amount of the milk powder from original recipe. It's surprisingly, it turned out more fragrant and nicer as my formal one. I think I will stick with this recipe moving forward.
If you like pastry with milk powder fragrant, here you go.
- Preheat fan oven at 160*C for 15 mins. Baking Time: 15 mins. Makes about 105 pcs.
Ingredients - 300g butter (cold and firm)
- 2 big egg yolks
- ¼ vanilla essence
- 400g plain flour } sift
- 12g milk powder }
- 1 Tbsp icing sugar }
- 945g pineapple jam
- 1 egg yolk + 2 drops of cooking oil and water} for egg wash
1. Cream butter for 3 mins, add in egg yolks and beat for 3 more mins until light and creamy. Add in vanilla and mix till well combined.
2. Sift the flours, milk powder and icing sugar together, add into step 1, carefully mix them together by hand. Use finger to stir and scrap aside the flour to butter batter till even distributed. Kneed for a few minutes to form dough. Put aside.
3. Take 1 tsp (8g) of pineapple jam and roll into a ball. Repeat the same step till finish the jam. Put aside.
4. Take 1 (compress) tsp (9-10g) of dough (from step 2) and roll into ball, make an indent, wrap with pineapple jam ball from step 3, roll to give it a neat round shape and then place it on a baking tray lined with baking paper.
5. Glaze a layer of egg yolk over the top of tarts and bake at 175*C (top bottom heat) for 20-22 mins or till lightly golden. (inner temperature is about 170-165*C)
6. Allow tarts to cool on wire rack before storing .
Updated on Feb 6:
Did another batch of closed pineapple tarts on Feb 6. I was very satisfied with the result as I could control the oven temperature better. It tastes so delicious!