The Lunar New Year is almost here so it’s time for pineapple tarts — blogger Fiona Lau shows you how to make your own delicious ones
Pineapple tarts are one of the all-time favourite snacks during the Lunar New Year season. This is truly one snack that suits the phrase “Once you pop, you can’t stop”.
Ingredients
- 200g All-purpose flour
- 200g Cake Flour
- 80g Milk Powder
- 20g Corn Flour
- 70g Icing Sugar
- 2 Egg Yolk (small eggs)
- ½ tsp Vanilla extract plus
- 4 drops Egg-yellow colouring
- 300g SCS Butter, cut cold
- 1½tsp Salt
- 1kg Pineapple, rolled into small balls about 10g each
Method
- In a large bowl, sift in plain flour, corn flour and icing sugar. Mix well. Cut in the butter and mix everything with fingertips until it looks like coarse crumbs.
- Make a well, add egg yolk with water and some vanilla extract, and bind the ingredients to a soft dough (do not over-knead). Add a little extra flour if dough is too soft. Place dough in the fridge for 20 to 30 minutes.
- Remove dough from fridge. Roll pastry between two plastic sheets to about 5mm thickness.
- Cut into shape with a pineapple tart mould and fill the centre of the tart with pineapple jam.
- Place on the baking tray and bake for about 20 to 25 minutes in the oven preheated at 175°C.
- Cool the tarts on a wire rack and store in an airtight container.
- The pineapple tarts can last up to six months or more.
SCS has launched a limited-edition Special Festive Bakers Pack, comprising three blocks of SCS Unsalted Butter, each upsized to 250g (10% extra). Available at $11.95 (UP $5.65 per block), at selected supermarkets.
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Fiona Lau
Blogger Fiona Lau has been a baking enthusiast since she was nine years old. She is known for modifying recipes and making her own creations.
Fiona had seen that baking has become popular among Singaporeans and she realised that there was a lack of baking recipes online.
She started her blog, Baking’s Corner, with the idea of setting up a place where bakers can explore, create, re-create, learn and exchange ideas and tips on baking. Her portal has a following of over 61,000 on Facebook. [/su_note]
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