Melt-In-Mouth Pineapple Tart Recipe

Ingredients:

400g (3 1/8 cups) plain flour

50g (1/3 cups) cornflour (cornflour is impt in making the melt-in-mouth texture in any cookies yup)

¼ tsp salt

250g unsalted butter (I tried with salted butter and don’t put salt. Original recipe call for 280g butter but I thought it will be too much, I only use 250g which is exactly one bar of SCS butter, my favourite brand for baking)

3 egg yolks, beaten

3tbsp fresh milk (original recipe call for 3tbsp of cold water, but I like to replace all H2O in recipes, with fresh milk)

6tsp castor sugar/icing sugar (icing sugar helps soft pastry dough keep their shape during baking? Don’t know but anyway I just use castor sugar. Amt of sugar depends on how sweet is your pineapple paste k, if pineapple paste too sweet, u wont want your pastry to be very sweet also ya)

1 tsp vanilla essence/brandy(pure vanilla essence) (normal vanilla essence will do. Save the trouble to wash another tsp, just pour in a capful of vanilla essence will do)

Eggwash—1 eggyolk + 2tbsp milk


Ready made Pineapple Paste (can get them at supermarkets and yes, my favourite shop at hougang-- Redman!)

Baking Time!

1.     Sift plain and cornflour together. If using icing sugar, sift it in too.

2.     Cream butter till fluffy (incorporating air in, should be pale yellow then)For me, since I use castor sugar, I cream the butter with sugar as  this is the part where we do most stirring, this ensures sugar evenly distributed.) Note: Do not throw away your butter wrapper now!

3.     Sift the mixed flour again, into the butter. Rub in the flour with a fork till they look crumbly.

4.     Beat together egg yolks, milk and vanilla essence.

 

5.     Pour yolk mixture into flour. Using finger, gently coax all the crumbs together. Do not knead. Stop when u get all the crumbs into a huge ball.

 




















6.     Chill the dough about 10mins

7.     In the meanwhile, pre-roll your pineapple paste

 

 

 

 

8.     Preheat oven at 180 degrees celcius

9.     Oil baking pan/line with baking paper. This is the time you use your butter wrapper, just smear everything on the pan without getting your fingers full of butter or having to wash another brush at e end:P

 

10.                        Wrap the pre-rolled pineapple paste into e dough, brush surface with egg yolk+milk mixture. Do any kind of designs you like, I like to experiment different shapes of cookies^^

11.Send them in oven for about 10mins! Note that different oven have different baking time. I like baking my cookies abt 10mins, pastry will be firmer I do another time of egg wash on top and turn the pan over, back into oven for about 5min(this is tentative, must look at your cookies so they wont overbake n turn chaoda) so it will come out nicely golden and the cookies on the outer pan will get the warmth from inside in e second roundJ

 

TADAA!!! That’s all folks! Enjoy!^^