Pineapple Tarts My Fav!!!

This is my fav recipe to date! I made these pineapple tarts last year using this recipe and I am still using this recipe this year. I think this recipe has a full round flavour to it..and its best to use a good quality butter..nothing compares! Anyway, I've tried other recipes...they do taste good but I end up going back to this same recipe...so I hope you give it a try. Might be tricky at first because pressing the dough out takes patience but once you have gone over that hurdle then...its easy peasy lemon squeasy! Nobody ever said that making pineapple tarts are easy...it took me 2 hours standing up making one batch (erkk..or maybe I'm just slow) but the taste I tell ya......it's worth every bite! Here's the recipe!

Tart Nenas Gebu / Pineapple Tarts

Source: Sumber Inspirasiku - Haryati

Ingredients:

2 1/2 cups flour
2 tbsp corn flour
2 1/2 tbsp custard flour (u can substitute for cornflour)
2 tbsp milk powder
1 cup salted butter (226 gm) (erk..i just dump the whole 250g butter bar in :p)
1 tbsp ghee
1 egg yolk
1 tsp vanilla essence
1 tbsp sugar (i put in 1/2 tbsp sugar...i don't like my pastry sweet :p)

a pinch of salt

store bought pineapple tart filling made into balls (for lazy people like me..or you could always google a recipe for a good homemade pineapple tart filling recipe)

egg wash for gazing the tops

Instructions:

1. Place softened butter, ghee, milk powder, salt and sugar in your mixing bowl. Using a paddle attachment, beat these ingredients on medium speed until fluffy.
2. Add the yolk and vanilla essence and continue beating.
3. Add the flour to the mixture spoonful at a time till all is incorporated.
4. Prepare a clean work surface for pressing the mixture through the mould. 
5. Press the mixture on to the work surface with the jagged side down facing.
6. Place the pineapple tart filling balls on to the pressed pastry and roll.
7. Place into a small paper cases and brush a little eggwash for the tops before placing in the preheated oven (170 degrees Celsius) for 15 mins. but to me the determining factor that determines my tarts are done is when the egg wash is nice and golden brown. 
8. Remove from the oven and leave to cool on racks. It takes time to cool as the pineapple filling remain hot for quiet a while. Make sure to store the fully cooled tarts in airtight containers.

Store bought pineapple tart fillings rolled into balls

pastry pressed out with the smooth side upwards and jagged side down facing

place filling on the pastry

roll pastry with filling inside

cut the end

place into small paper cases

brush on some egg wash and place into the oven.

ready! leave to cool before tasting as the filling can be super HOT!

These are the ones i did last year!