I recently returned from a great vacation in Taiwan, a country with warm and friendly people and great food too! Barely a week from returning, my kids are already missing it and so do I. This morning, I decided to bake something that would bring back the nice memories we had during our holidays.
My dear Taiwanese friends bought me some lovely pineapple tart moulds as gifts when we met up. Don't you love these moulds that come in different shapes? Traditional square-shaped in big and small sizes, heart-shaped, Taiwan island-shaped, pineapple-shaped and plum flower-shaped (the country's national flower).
As usual when on vacation, I would always set aside some time for visiting the local book stores. You would find me happily in the baking books section. :) This trip, I am so pleased to purchase some new baking books written by my favourite Taiwanese food blogger, Carol 胡涓涓. I have adapted the pineapple shortcrust pastry recipe from her book below.
The recipe written in the book is for making Roselle (洛神) Pineapple tarts. As I do not have any roselle at home, I just use store-bought pineapple paste (from Ailin Bakery located at #01-48, Tanjong Katong Complex, 845 Geylang Road ) as the fillings and modified the weight of each dough and fillings. This is my all time favourite Sarawak honey pineapple paste, though costlier than all other brands, I personally like it as it is not too sweet and have a better texture compared to many other brands that I have tried.
|Ready to go into the oven|
|Baking in process|
|My favourite shape - pineapple mould|
Here is the recipe to share with you:
Taiwanese Pineapple Tarts
Crusts Ingredients: (makes about 16 pieces)
Unsalted butter 120g (soften at room temperature)
Icing sugar 25g
1 whole egg + 1 egg yolk
Parmesan cheese powder 15g
Whole milk powder 20g
Whole milk powder 20g
Cake flour 180g, sifted
Corn flour 20g, sifted
Pineapple Paste 400g
低筋面粉 180克 (用滤网过筛)
玉米粉 20克 (用滤网过筛)
1. Cut the unsalted butter into smaller pieces and put into a mixing bowl. Use a hand whisk and whisk till creamy.
2. Add in the icing sugar, continue to whisk till well mixed.
3. Add in the parmesan cheese powder and whole milk powder, whisk till well combined.
4. Add in the eggs, one third at a time and mixed well.
5. Use a rubber spatula to fold in the sifted flour half at a time to form a dough. (Make sure you do not stir too hard or over mixed to avoid gluten from forming.)
6. Use a cling wrap to wrap the dough and chill in the fridge for 30 minutes for easier handling.
7. Divide the dough into 25g each, roll into a ball, flatten it and wrap 25g of pineapple fillings. Seal it tight before inserting into the mould. (see photo below)
8. Use your fingers to spread out the wrapped dough until it fills up the mould.
9. Baked in preheated oven at 170 degrees for 10 to 12 minutes before turning over to the other side to bake for another 10 minutes.
10. Remove the tray from oven and unmould the tarts. Cool the tarts on a cooling rack before storing in an airtight container.
11. Leave it in room temperature for 2 days and the tarts will taste softer and nicer. (In Chinese, it is known as '回油‘, literally meaning returning oil which makes the crust softer and tastier.)
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