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Tuesday, January 20, 2015

Nyonya Pineapple Tarts 娘惹黄梨挞~喜气羊羊 2015

This batch of pineapple tarts just for warm up before CNY ^_^. This time I wanted to tried this type of Nyonya pineapple tarts (open tart) which my friend Jane made it long time ago. This Nyonya type is different from my melt in mouth pineapple tart which the tart case tasted slightly crunchy. And this recipe is using margarine instead of butter.

Let's see how to make this tart

I use this plastic cutter. There are two sizes selling in the market. I got the bigger size.

The usual way is roll the dough into thin sheet then use cutter to cut out the tart shape. But I didn't follow this way. I weighted each of the dough and one by one imprint with the mould or cutter.

I use home cooked pineapple filling which i didn't cook till very dry and added less sugar. So the pineapple jam will not turned too dry after baked.

To make this tinny stripes was quite tedious, you may omit this step. As for me, the tart look like pineapple shape with this additional decoration ^_^



Nyonya Pineapple Tarts 娘惹黄梨挞
*makes 28pcs 

125g margarine (I use Planta brand)
1 egg ( large or A size, ~54g net weight)
225g plain flour

1tbsp ice cold water
1/8tsp fine salt 

Pineapple filling (use 2 pineapples), homemade (refer recipe here) or store-bought
Egg wash, 1 egg yolk + 1tbsp milk 


1.      Mix margarine, salt and flour in a mixing bowl, use hand to rub the flour and margarine till sandy texture.

2.      Add in egg and ice cold water, lightly combine well ( do not overwork). Cover with cling film, chill dough in the fridge for 30mins.

3.      Remove dough from fridge and weight 13g each. Use a tart cutter, place the small dough on the cutter and press lightly to seal, then press out the dough from the cutter. Or you may roll the dough into thin sheet, then use cutter to cut out the shape. Place tart onto baking tray lined with baking sheet. Repeat the rest till finished. Keep a small portion of dough for decoration later.

4.      As for pineapple filling, weight 10g each, roll into ball, lightly press the pineapple filling onto the indentations of the tarts. Repeat the rest till finished.

5.      Pinch a small dough, then use your finger to roll into tiny stripes then decorate the top. Egg wash the tarts (I only apply on tart surface).

6.      Bake at a pre-heated oven at 170C for 20mins or adjust according to your type of oven as every oven is difference. 

Pastry recipe adapted from Jane’scorner, by Sonia a.k.a Nasi Lemak Lover

  I'm joining Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom's Mom and co-host by Victoria Baking Into The Ether 。

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