Saturday, January 31, 2015

Cheesy Pineapple Tarts 芝士黄梨饼~喜气羊羊 2015

The other day when I was chatting with my friend Yan about CNY cookies. She told me that they (she and her neighbours) have bring my best melt-in-mouth pineapple tarts recipe to another level . They added some cheese powder and they love it! Since I have just bought two new pineapple tarts mould, quickly try out this cheesy pineapple tarts.

 
When I saw these cute pineapple tart moulds in the bakery shop, I just couldn't resist not to get a set.


 
 
Before baking, still can see the nice pattern . This pattern has a prosperity word 旺


 
The size of this pattern is smaller than above pattern

 
I also tried to play some colour !
 
After baked, can't really see the nice pattern



 
If you love cheese and buttery cookie, try this out, you will like it ^_^

 
Cheesy Pineapple Tarts 芝士黄梨饼 

175g butter
50g condensed milk or sweetened creamer (I use F&N full cream condensed milk)
235g plain flour / all purpose flour
1 egg yolk (A size or large)
25g Parmesan cheese powder

1 egg yolk +1tsp milk, for egg wash

~300g Pineapple filling (homemade or store-bought)
2 pineapple tarts moulds-large and small

Method

1. Cream butter and condensed milk till light.

2. Add in egg yolk, and beat until combine.

3. Mix in flour and cheese powder, mix till become a soft and not sticky dough.

4. Roll pineapple filling into ball (6g for large mould, 3g for small mould) and roll dough into ball (9g for large mould, 7g for small mould).

5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal.

6. Place dough inside the mould, flatten dough to conform to shape of mould. Remove pineapple tarts from the mould.

7. Apply egg wash on the pineapple tarts. Bake in preheated oven at 170C for 20-25mins or until golden brown.

8. Cool completely before storing. 

Inspired by Bakeling, by Sonia a.k.a Nasi Lemak Lover





29 comments:

nandoos Kitchen said...

yumm... yumm..

Nieves MR said...

=P =D yummmiiii

Anonymous said...

Sonia,your pineapple biscuit is Number One. No one can beat you.

婉婉下午茶 Wan Wan Tea said...

真让人垂涎三尺啊~

Andre Cheung said...

I love your idea of adding cheese to the pineapple pastry :D

Cheryl - Bakingtaitai said...

Hi Sonia, with the addition of Parmesan cheese powder, I am sure it's even tastier, I am gonna try it too. Thanks for sharing!

Chef and Sommelier said...

Hello Ah-Chi! My wife loves your pineapple tarts too! Ok.. I'm sure she will be here soon!

Anonymous said...

Can you please tell me where you bought the pineapple moulds from .Thanks

小悦工坊 said...

I guess this will be another hit ! Thanks for sharing. Will sure try this new recipe this year.

Anne Regalado said...

Sonia , I just can't resist the temptation of adding cheese to pineapple tart :D Will look for that kind of moulds here .

Victoria Bakes said...

your friends bought your tart recipe to a new level but your bought the shaping to a next as well... i love your new moulds.. makes very nice tarts indeed

Baby Sumo said...

Looks good, and I like your pineapple mould shaped one... very ong ah!

Swee San said...

SCS's 8 new types of pineapple tart also had parmesan cheese powder in the crust. but i think cannot keep long otherwise the smell is very very strong.. :/

Anonymous said...

Hi Sonia, is there a difference in the texture of the tart if I used F&N sweetened creamer instead of condensed milk. For sweetened creamer, do I use the same amount. Thank you

Sonia ~ Nasi Lemak Lover said...

Anonymous, I would said there is no difference if you use sweetened creamer, just condensed milk give more deep flavour.

Aunty Young(安迪漾) said...

我喜欢这个喜气洋洋的黄梨造型,cute!

Elise Teo said...

hi Sonia, can I substitute Parmesan with grated cheddar cheese? Thanks

Elise

Sonia ~ Nasi Lemak Lover said...

Elise, I suggest not to replace with cheddar cheese, because the same amount of flour is replaced with parmesan cheese powder.

Victoria Bakes said...

Hi Sonia, just got ur msg. You can try linking your cookie post at the blue button in this post :)

https://bakingintotheether.wordpress.com/2015/02/11/orange-butter-cookies/

婉婉下午茶 Wan Wan Tea said...

Sonia,我尝试了这食谱,非常美味,我和家人大爱!!再次谢谢你的分享♥

Fion@轩宏妈 said...

好吃的黄梨饼在配以可爱黄梨造型,名副其实的黄梨饼呢

aNNA Sim said...

Hi Sonia, I can't find dry parmasan powder in the supermarket, can I used those from the chilled section ? Thanks ! Anna

Sonia ~ Nasi Lemak Lover said...

Anna, yes I also use the cheese powder from the chilled section .

Toh Wiston said...

Would anyone please advise my where to get the moulds?and golden ingot moulds also.
Thanks so much.

aNNA Sim said...

Thanks Sonia ! These cheese pineapple tarts can store up to 2~3 weeks in air tight container ? Anna

Sonia ~ Nasi Lemak Lover said...

Anna , this tarts not able to keep long, maybe only 1 week ,otherwise keep in the fridge then it can keep longer.

aNNA Sim said...

Ok well noted ! Thanks Sonia ! I will make your melt in your mouth pineapple tarts for the coming CNY.

Lynette Tan said...

Hi Sonia!

Chanced upon your bog today and tried out the pineapple tarts. My dough was abit crumbly, then I added a bit more creamer and it was better but I couldn't do a ball mold so in the end i just used cookie cutter and simply put the pineapple jam on top. Any idea what could be the issue?

Eunice said...

I had tried both your cheesy pineapple tarts n best melt in the mouth pineapple tarts receipes. Personally, I prefer the cheesy one as it has a nice aroma and tastes better. Once you have tried the cheesy one, you wont go back to the non-cheesy ones anymore :P

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