There will be no CNY without pineapple tart. Really addictive and worth the effort. 100% homemade with love.
Pineapple Tart
Serves 5 small canister
Pastry
580g Flour
120g Condense Milk
400g Butter
3 Eggs Yolk (reserve 2 Tsp for glazing)
Cream butter and condense milk till pale and airy. Add egg yolk. Mix well.
Add in flour by batches till it becomes a soft dough.
Rest and chill in the fridge for about 10-15 minutes.
Pineapple Filing
*Prepare a day before
2 Pineapple
2 Cups Sugar
1 Stick Cinnamon
3 Cloves
3 Eggs Yolk (reserve 2 Tsp for glazing)
Cream butter and condense milk till pale and airy. Add egg yolk. Mix well.
Add in flour by batches till it becomes a soft dough.
Rest and chill in the fridge for about 10-15 minutes.
Pineapple Filing
*Prepare a day before
2 Pineapple
2 Cups Sugar
1 Stick Cinnamon
3 Cloves
Cut and puree the pineapple.
Cook pineapple with sugar, cinnamon, clove on medium high heat till thicken (jam texture). Stir in occasionally to avoid burn.
Cool down, remove the spice, and keep in fridge till ready to use.
To Assemble
Roll pineapple filling into small balls.
Use any pineapple cookie mold of choice to shape.
Brush with egg wash.
Bake in a preheated oven at 160⁰C for 20 minutes.
Cool down in cooling rack before storing.
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| Slowly And Tenderly |
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| Pineapple Goodness |
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| Homemade With Love |
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| Ong Lai |
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