I had to make some pineapple tarts again. I just had to, since pineapples are cheap and plenty now (yay!) and there are no more pineapple tarts left to snack on in the house (boo!). So here I am, baking more tarts in the kitchen. This time, I decided to ditch the pineapple roll pastry press for my bare hands and shaping them into little balls instead for these babies.
My pineapples were overripe because I left them on the kitchen counter for too long. I didn’t add any sugar into my pineapple paste because it was so sweet on its own. Such a healthy fix, don’t you think? Hah! Who am I kidding? These babies were never meant to be healthy snacks.
I’ve never made the enclosed version of pineapple tarts, so here goes my maiden attempt at it. This recipe contains cream cheese and cream. Weird ingredients for pastry dough, I know. But trust me, they turned out so perfect I could almost cry! The pastry is not very fragile like the ones made of cornstarch, but they melt in your mouth oh-so well. They’re so creamy, highly fragrant and tasty… oh yum! I’m in love with them. I never really like enclosed tarts but these are really good. Even my family of picky eaters couldn’t agree more. This recipe’s a keeper for sure!
Pineapple Tarts (adapted from Table For 2… Or More)
- 250 grams unsalted butter
- 170 grams cream (I used whipping cream)
- 75 grams castor sugar
- 400 grams cake flour
- 30 grams cornstarch
- 50 grams cream cheese
- 3 egg yolks
- 1 egg yolk for egg wash
- Pineapple jam (see here)
1. Preheat the oven to 170°C and line a baking tray with grease-proof paper. Meanwhile, sift cake flour and cornstarch.
2. Using a cake mixer, cream the butter, cream cheese and sugar. When it comes together, pour in cream and whip them up on medium speed for about 10 minutes. Scrape the sides from time to time, beating them until you get a creamy mixture (they’ll look lumpy at first but don’t worry!).
3. Add in 3 egg yolks and beat for about 1 minute.
4. Add half of the flour mixture into the cream mixture and mix them on low speed until they come together. Add in the remaining flour and continue beating until you get a smooth dough. Do not over-mix.
5. Allow the dough to rest for 10 minutes so that it is more manageable when shaping. Chilling it in the refrigerator helps too.
6. In the meantime, shape the pineapple filling into small balls and keep them chilled afterwards.
7. Divide the dough into small balls roughly twice the size of the rolled pineapple fillings.
8. Wrap the pineapple fillings into the dough balls. Clean your hands from time to time as the jam will make your hands sticky and wet, making dough-shaping difficult.
9. Place the finished tarts on the prepared baking tray and brush them with egg wash.
10. Bake them for 15 minutes. Turn the baking tray 180° and continue to bake for 2 more minutes or until they turn golden brown. Leave to cool before storing.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover. This post is also linked to the event, Little Thumbs Up organised by Doreen from My Little Favourite DIY and Bake For Happy Kids. The theme of this month is ‘Pineapple’! Join in the fun if you bake or cook anything with pineapple this month!