Most delicious pineapple tarts I’ve ever made!!!
I’ve adapted the recipe from Rasa Malaysia this year (have also been trying other food bloggers’ recipes) but this is by far the most “crumbly” texture.
Of course, given my tendency towards healthier living, I’ve also added some notes for others like me who want to indulge in CNY goodies but still be a little health-conscious at the same time. Also, I’ve added some details to make the tarts look like… Roosters!
Healthier Pineapple Tarts (Adapted from Rasa Malaysia)
Makes about 100 – 150 (depending on how thick you want the crust to be)
Prep Time: 2 hours | Cook Time: 22 – 25 Minutes
700g salted butter, cold*
200g sweetened condensed milk
4 egg yolks
500g whole meal flour**
200g coconut flour**
150g cake flour**
3 tablespoons Anlene High Calcium Milk Powder**
Bake King’s 1kg pineapple paste (ready x 2 packets)
4 egg yolks
1/2 teaspoon condensed milk
1 teaspoon sunflower oil
Handful of sunflower seeds
Handful of Chia seeds/Black sesame
Red food colouring (Gel is the best)
Prepare pineapple fillings before hand. Roll them into thumb-sized balls and keep them refrigerated.
Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour/milk powder slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.
Spoon out a small portion of the dough (about palm size) and colour it with red food colouring. Leave aside.
Prepare the egg wash by mixing all the ingredients together in a small bowl.
Separate dough into reasonable portions*** (recommend 4 – 5 portions at least). Leave one portion, refrigerate the rest of the dough. Remove only when ready to use. To wrap, use your palms to roll each dough and then flatten it. Add in ball of pineapple paste previously prepared. Fridge it after.
Pre-heat oven to 165 degrees. Egg wash all pineapple tart balls****.
Take out one tray of the pineapple tart balls, and start putting on the sunflower seeds as beak, chia seeds/sesame seeds as eyes. Do it for every one. Add on the rooster crown using the red dough.
Bake for 22 – 25 mins, leave it out on the wire rack to cool before storing.
*I chose to use cold butter because Singapore’s weather is VERY unfriendly for bakers. The humidity will leave your dough oily and difficult to work with. Cold butter is always my preference.
**This mixture works for me well. Wholemeal flour is usually harder to work with than bleached white flour. Cake flour makes the pastry crumbly and balances the wholemeal flour. Anlene is just a choice, you can work with other milk powder formula.
***I keep my dough in the fridge when not in use. It is easier to work with, less oily considering how fast the butter in the dough will melt upon your warm touch. Trust me on preparing the pineapple paste ahead of time, it will make your dough less sticky to your hands!
****Do this before you decorate the pineapple tart balls. Red food colouring will run upon egg wash and hence, the crown and decoratives should be done after the egg wash. Try to “dye” the red dough darker as it will usually come out lighter after baking. Gel dyes work the best and is the most consistent.
Silicon mats like the below doesn’t work very well. Baking sheets will give you the brown-ish base you are looking for in your tarts.