Wednesday, January 31, 2018

Pineapple tarts (enclosed version)

This is the second year I baked pineapple tarts for Chinese New Year.  Instead of the open version, I decided to attempt the enclosed ones adapting a different receipe from Sonia aka Nasi Lemak Lover.   Because I used the real butter SCS butter instead of Buttercup, the result was buttery and milky which somewhat overpower the the taste of the pineapple paste.  Nevertheless, it was so much tastier than the pineapple tarts I baked last year.  On a separate note, I do not reckon the receipe is the melt-in-your-mouth type.  Nevertheless, it was yummy and definitely a keeper!

(Upated 2 Feb 2018: When the tarts were freshly baked straight out of the oven, it actually have the 'melt-in-your-mouth' crust, literally 'pop' on the first bite (if you get what I mean).   The next day, it did not have the melty taste.  Rather crumbly.)

I baked these 3 weeks before the Chinese New Year so that I could give some to my friend, Hazel to try.  I was absolutely grateful for her comments and those from her family members:

"For me, I like it that it's not so sweet, tastes like a healthy version of those sold outside.  However, personally, I thought I taste more cheese in it, or is it juz butter?  I'm not sure.  I'd prefer less, but that's juz me, my other family members do not feel this way.  Also, it would be great if it has more crust on top, ie if the golden yellow part on top would look and taste nicer, also my personal opinion.  Otherwise, it's almost perfect!"

Thank you Hazel for her generous and kind words that put me on cloud nine.

Receipe adapted from Sonia aka Nasi Lemak Lover
350g butter*
100g condensed milk
2 egg yolks
510g plain flour

1 egg yolk + 1 tsp milk for egg wash

700g pineapple fillings**

* I used unsalted SCS butter
** Store bought Redman pineapple paste (AAA grade) from Phoon Huat which includes the core of pineapple (less sweet)

Store bought pineapple paste (AAA grade) from Phoon Huat

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