Pineapple tarts are a must in every home during Chinese New Year. I chance upon this recipe in a Baking group and fell in love with it. I couldn't resist the beautiful and lovely colors. The traditional pineapple tarts are made with butter, ghee and plain flour. But this recipe uses corn flour. So it's quite crumbly and a melt in the mouth type of tarts. The best thing about this recipe is that you don't need a mould. Just use your hands to shape and crimp. Or also can use a piping nozzle tip 106 to pipe out the tart base.
Rainbow Pineapple Tarts
Ingredients for Filling:
400 gms sugar
2 pandan leaves
Grate pineapples finely and leave in a sieve to drain away some of water.
Transfer to a pot and cook over medium heat till water evaporates.
Add in sugar, pandan leaves and cook till dry. Remember to stir occasionally this or else it will burn.
Cool before using.
Ingredients for dough:
300 gms plain flour
3 tbsps icing sugar
3 tbsp corn flour
200 gms butter (cubed)
2 egg yolks
Sieve the icing sugar, corn flour and plain flour into a mixing bowl.
Add in the cubed butter and mix until like breadcrumbs.
Add in the egg yolks. Knead lightly into a dough.
Divide dough into 3 parts and add desired colouring.
Leave aside for 10 mins. Pinch out 10 gms dough.
Roll into a ball and make a dent in the middle.
Crimp sides of tarts with a pastry crimper.
Top with a pineapple ball and bake in a 160°preheated oven for 15 - 20 mins.
Leave tarts to cool on racks before storing.
Note: I used a star nozzle to pipe the pattern on the tarts. Using the same non coloured dough.