Flowers Bloom Pineapple Tarts / 花开菠萝挞

(Crunchy Outside and Melt-In-Mouth)

Pineapple Tarts are always one of the must foodies during CNY. I had being attracted to this pineapple tart in a flower shape when I first saw it from "my little favourite DIY" so I make it since last year.

Flower Blooming Pineapple Tarts - Original

This was taken during my 1st trial of baking. I used it to submit to SCS Competition. The reward is to share my recipe in "SCS CNY 2015 Pineapple Tart Recipe Booklet" if I'm selected to be within the list of top 12 likes.

Flower Bloom Pineapple Tarts - Charcoal & Original

I make a twist on the usual pineapple tart by adding a bit of Bamboo Charcoal to make a black flower bloom pineapple tart... I believe that I can increased the amount of Bamboo Charcoal so that I can achieved a darker black dough. 

Latest creation

A photo taken by my baking buddy

Recipe attached as below:

[ Make 30 pcs ]

Ingredients

Pineapple Paste

2 pcs   Large Pineapples
2 cups Sugar
1 pc     Cinnamon Stick
4 pcs   Cloves

Pineapple Pastry

220gm Plain Flour
30gm   Coffeemate
20gm   Parmesan Cheese
37gm   Caster Powder
30gm   Icing Sugar
125gm SCS Salted Butter
25gm   Whole Egg
½ tsp    Vanilla Extract

Method

Pineapple Paste

1. Peel the pineapples.
2. Hand grinds the pineapple & discards the core.
3. Cook the pineapple (including pineapple juice) with cinnamon stick & cloves on medium heat until it thicken. (Do remember to keep stirring in this step to prevent the paste to be burn)
4. Turn the frame to low heat.
5. Add in sugar. (It will turn watery again & continuous stirring is required as well.)
6. When the paste is caramelize & sticky, it is ready.
7. Keep it air tight container after it is completely cool. (Keep in fridge up to 2 weeks & in freezer up to 3 months)

Pineapple Pastry

1. Sieve the flour, milk powder, parmesan cheese, caster powder & icing sugar together into a mixing bowl.
2. Rub the butter into above mixture using fingertips until the mixture resembles breadcrumbs.
3. Mix egg & vanilla extract into the resemblance breadcrumbs mixture to form dough.
4. Wrap the dough & refrigerate for a while before use if you find it is soft to handle. (can keep in an airtight container for up to a week)
5. To make the flower shape, flatten the dough to a thickness of 5mm.
6. Cut out the flower shape with the mould shown above. (Remember to dust the mould with some plain flour before use)
7. Lightly bring inwards the edge of the cut out pastry & place it into a paper liner, follow by the paste.
8. Flatten some dough to 2 mm thickness & punch small little star & love. Place it on top on the pineapple paste to complete the look.
9. Bake in preheat oven at 150°C for about 25 mins.
10. Allow the tarts to cool completely before storing in an airtight container.

The mold use in this recipe