Pineapple Tarts

Pineapple tarts are popular cookies for Chinese New Year. Tomorrow is “Yuan Xiao Jie” (元宵节), mark the end of Chinese New Year. I know you might say it is too late to share the recipe for pineapple tarts. Anyway, I still want to share with you the recipe before the Chinese New Year is “officially” ended.

This is the first time I make pineapple tarts and I did not expect it to be successful. However, it ends up very successful and nice! This is why I still want to share with you this recipe even though the Chinese New Year is about to end. In this recipe, I used ready make pineapple paste. I bought it from supermarket. I have to confess that I did not make the pineapple paste because I was a bit lazy. It is quite time consuming to make one. Maybe I will make it myself next time. :p

Alright, let’s see how to make this yummy pineapple tarts.

Pineapple Tarts Recipe

This recipe makes about 50 pineapple tarts.
Recipe adapted from Butter and Olive baking academy.

Ingredients: 184 grams unsalted butter 30 grams icing sugar 4 grams salt 15 grams egg yolk 12 grams custard powder 257 grams plain flour (sieved) Filling: 250 grams ready made pineapple paste Methods: In a big bowl, mix plain flour, custard powder and salt. Set aside. Using a stand mixer or hand mixer, beat the butter in a large bowl until creamy. Add in icing sugar and beat at medium speed until mixture become light and fluffy. Beat in egg yolk until well combined. Add in flour mixture and mix until well combined. Set aside to rest for at least 30 minutes. Meanwhile, scale pineapple paste into a small ball of 5 grams each. Preheat oven to 170 °C. After 30 minutes rest, scale the dough into 10 grams dough each. Wrap the pineapple paste in it and shape it into small ball. Bake for about 18 minutes or until the edges are just beginning to brown. Notes: Custard powder is not instant custard powder. Be sure you get the right one.