Pineapple-Shaped Tarts 凤梨酥_2016 CNY cookies 年饼_金猴报春

This pineapple tart is still using the same old recipe, my best melt-in-mouth pineapple tarts. But this time i changed from sweetened creamer to real stuff -F&N full cream condensed milk . Also shape them like a pineapple fruit.

This recipe is my all time favourite recipe, only need four ingredients, but resulted great texture, dough is easy to handle and retained its shape after baked .

This time i replaced salted butter with unsalted butter, but i still prefer salted butter as its give better flavour.

Dough is not sticky at all ..

You can check the steps of shaping this pineapple-shaped tarts video over my Instagram account (sonianll) 

Pineapple-Shaped Tarts 凤梨酥

*makes 40 tarts

175g butter

50g Full cream condensed milk ( I use F&N)

255g plain flour / all purpose flour

1 egg yolk

1 egg yolk +1tsp milk, for egg wash

320g Pineapple filling (homemade or store-bought)

Cloves

Method

1. Cream butter and condensed milk till pale and light.

2. Add in egg yolk, beat to combine.

3. Add in flour, mix and combine till soft and not sticky dough (do not over work).

4. Roll pineapple filling into ball (8g each) and roll dough into ball (12g each).

5. Flatten a piece of dough and place a piece of pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll gently in between your palms to shape it into oval.

6. With a sharp pair of scissors, snip with the tip for a spiky look. Decorate with a clove inserted into one eng. Apply egg wash with a brush.

7. Bake in preheated oven at 170C (middle rack) for 23mins or till golden brown.

8. Cool completely before storing.

Recipe by Sonia a.k.a Nasi Lemak Lover