It’s the time of the year for her appearance again! Pineapple Tarts.
There are just too many recipes for Pineapple Tarts, some using Plain Flour, Top Flour, Cake Flour.
– Depending on your preference, some goes for melt in the mouth but personally I prefer the crust to be slightly crispy so my preference is a mixture of plain flour and top flour. For a more melt in the mouth texture, use cake flour + plain flour.
– Use good butter and my favourite none other is Lurpak.
– For better color, add a few drops of egg yellow coloring to the egg yolk.
– Add milk powder if you like the milk taste. I keep my tarts simple because it should taste simple – good butter and the pineapple paste.
As all known, making these tarts arent easy. There are some work you could do beforehand!
– Prepare the dough the night before and let it rest in the fridge, I will bring out 30-45 mins before starting to bake.
– Roll your pineapple paste into small balls and keep them in the fridge, you could do these a few days ahead however I sandwich them row by row between plastic sheets, this will avoid them sticking together making it difficult to remove or end up rolling them again.
– Use your table top mixer to prepare the dough, sift all dry ingredients, use the machine flat beater to give it a good mix, add in cubed butter and leave it to mix, do not overmix – stop once the butter are blend in. Add in egg yolks and stop as long as it forms a dough.
I’ve covered some other tips here
Learn how to do a Rose Pineapple Tarts here