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”.
- 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
- 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.