Not long ago was Chinese New Year. Being in Vancouver, Chinese New Year did not see to be present. I was missing out on all the goodies, red packets and the visits to friends’ and families’ homes. So I decided to bake some pineapple tarts so I could have a bit of a Chinese New Year. It was a workout I must say but it was all worth it when it came out right. Just the way I hoped it would turn out. Melt in your mouth kind of pastry all thanks to mum.
INGREDIENTS
1000g of self raising flour
2 ½ blocks of salted butter (total 625g of butter)
3 whole eggs
4 egg yolks
10-15 pineapples(depending on how generous you want to be)
FILLING
Grated and drained pineapple – Fried until slightly moist and add Sugar (sugar to taste)
METHOD
- Sift flour into a bowl
- Mix butter and flour together using the rubbing-in method until bread crumbs are formed
- Add in the 4 egg yolks and mix thoroughly
- Add in the 3 whole eggs and mix thoroughly until a sticky dough is formed
- Start making the base either by hand or using a tart mould
- Fill in the base with the pineapple filling
- Brush top of filling with egg yolk
- Bake in 200°C oven till golden brown
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