Pineapple Tarts are always one of the must foodies during CNY. I had being wanting to try out Taiwanese Shortcakes & this round with SCS Competition, I tried it & got enough likes to be qualify in sharing my recipe in "SCS CNY 2015 Pineapple Tart Recipe Booklet".
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| Pineapple Shortcakes |
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| Mold used |
Ingredients:
Pineapple Paste
1 pc Large Pineapples
1 cup Sugar
¼ pcs Cinnamon Stick
2 pcs Cloves
Pineapple Pastry
220gm Plain Flour
30gm Milk Powder
25gm Icing Sugar
½ tbsp Honey
125gm SCS Salted Butter
2 pcs Medium Sized Egg
½ tsp Vanilla Extract
Preparation and Cooking Instructions:
Pineapple Paste
- Peel the pineapples.
- Hand grinds the pineapple & discards the core.
- 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)
- Turn the frame to low heat.
- Add in sugar. (It will turn watery again & continuous stirring is required as well.)
- When the paste is caramelize & sticky, it is ready.
- Keep it air tight container after it is completely cool. (Keep in fridge up to 2 weeks & in freezer up to 3 months)
- Sieve the flour & milk powder together into a mixing bowl then set aside.
- Beat the butter, honey & icing sugar till fluffy & pale.
- Beat in the egg one by one till well incorporated.
- Add in the sieved dry mixture from step 1 to form a dough.
- Wrap the dough with the paste* & push it into the mould. (Do not remove the mold as it is required during the baking process in the oven to secure the shape of the tarts)
- Take a portion of the dough & add the green food coloring. Stamp the leaves' shape using the fondant puncher & place it on the tarts.
- Bake in preheat oven at 150C for about 25 – 30 mins.
- Allow the tarts to cool completely before storing in an airtight container.
- Proportion Total = 50 gm Dough = 30 gm Paste = 20 gm
- The mold can be bought in Totts, Kitchen Capers or Sia Huat Warehouse Sale.
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