After my first failed attempt on pineapple tarts (I threw them away the next day as the pastry part is really too soft :( It is sad to throw away bakes as it is efforts and food wasted.), I decided to minimize the risks by using a ready-made pineapple tarts. This actually saves a lot of time, and uncertainty :p I read from SSB's blog that the Bake King pineapple paste is actually quite good. I managed to find it at the AMK Hub NTUC. For $4.70, I think it is totally worth it, it actually eliminates the tedious process totally :D Of course, I would like to prepare the paste myself again one day :p
The recipe for the pastry can be found here. Big thank you to Do What I Like for sharing this recipe :) The result is not the melt-in-the-mouth type of cookies, rather, is is towards the crunchy type. My girl had fun using the tart mould :p I suggested that she used the "flower" side of the mould, as the pastry made using this shape is more complete as compared to the side with the ridges. The dough turns soft very quickly, so it is tough to remove from the mould. I also took the advice of other bloggers to skip the baking powder. Thank you to all the ladies for sharing so many tips :) Readers like us really benefit from the tips.
I actually like the Malay style kind of pineapple tarts, you know, the type with melt-in-the-mouth pastry and small amount of pineapple paste. But I have not been able to find a recipe on that. For now, looks like this is the one I can manage right now. At least this year I know I won't need to buy pineapple tarts as I can bake some at home :p
hi baking science, thank you for your visit to my blog earlier and your comment! looks like you've been hardworking making cny cookies! i hv not started making any cookies..infact i'm still not sure will i be making any cookies..if i'm doing, it will just be small amount:) and i've never made pineapple tarts before! glad to know that your these tarts came out successfully! if you google 'melt in your mouth pineapple tarts' you will be able to find many recipes leading to that..like what you mentioned earlier, you can always try out a small portion first and there are many good malaysian and singaporean bloggers who have already blogged about it. Keep in touch and happy baking!ReplyDelete
Thank you so much lena! I have to work double hard because I am a novice and actually I am quite an impatient person >_<" u can imagine me jumping in the kitchen when handling the dough *sweat*Delete
Hihi, your tarts look great! I find open tarts tend to be more crunchy as it can't be too soft to hold the shape. If u want melt in mouth look for those closed pineapple balls. :)ReplyDelete
SSB, Thank you so much for visiting my blog! I am so happy :) I just did closed pineapple balls today, it is much easier for me to handle :D *sweat*Delete