Melt-in-Your-Mouth Pineapple Tarts
- erinna Chng
- 13 hours ago
- 1 min read
Woohoo! My favourite Festive Period is just around the corner and I am super excited!
Beside being able to gather with relatives we don’t meet up very often, having great fun and laughter over steamboat, mahjong and a few games of poker, one of my favourite part is savouring all the goodies available on the coffee table.
Pineapple tart of course is a must-eat, must-buy and must-bake for me!
This recipe is shared with me from my Uncle who was once a hotel Chef with some modifcation from me to make it more melt in your mouth and tastier. This is also the recipe I shared with Philips Singapore over our collaboration during last year Chinese New Year.
And of course, beside having a melt-in-your-mouth crust, the pineapple filling of the tarts plays a very important part to how tasty your pineapple tarts are.
I don’t make my own pineapple filling. I made it before and it’s really too cumbersome. And I know the typical feedback from the Pineapple fillings sold in the market is they are too sweet. Yes I agreed for most of them so I used to make my own fillings. Until… i found this!
*This post is definitely not sponsored by Phoon Huat.. I bought everything at my own cost
Anyway, this is definitely not the most premium filling sold by Phoon Huat, but I prefer this as it is sweet and abit tangy. It is not as sweet as the premium one that Phoon Huat is selling.
1
Searing the Beef
Oil your hands to prevent sticking of the pineapple filling
2. Preheat oven at 180 degress celsius at least 30 mins before baking; Airfryer @ 160 degree celsius at least 5 mins before baking
3. Each Airfryer basket holds 16 tarts
Notes
1
Sieve the flour, milk powder and cheese powder in a large mixing bowl and set aside
*Preheat oven at 180 degress celsius at least 30 mins before baking; Airfryer @ 160 degree celsius at least 5 mins before baking
Making the Crust
In a large mixing bowl, add in cubed butter, icing sugar and cream at low using a mixer (use paddle attachment if available)
When the icing sugar is combined into the butter, increase to high speed and cream until the butter mixture is light and creamy.
Slowly add in the egg yolks (one at a time) and then lastly the white.
Cream until the eggs are combined into the butter mixture.
Add in sieved flour-milk-cheese mixture in 4 seperate batches, and continue to mix *Do not overmix. just mix until flour is combined into mixture.
Rolling & wrapping the Pineapple Tarts
Roll pineapple filling into balls of 8g each and wrap each pineapple filling with 12g of dough
Roll into a ball and and place onto a baking tray lined with baking paper
*Refer to the post for step-by-step pictorial guide on the wrapping part.
Use the back of a butter knife and carve the "tic-tac-toe" line on the ball of tarts for an "Ong Lai" looking tarts (Optional)
Then brush the tarts with egg wash
Bake in Oven for 15 mins or until golden brown; Bake in Air Fryer for 10 mins or until golden brown
Allow the tarts to cool completely before storing in air tight container
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Melt in Your Mouth Pineapple Tarts
Head Chef
eckitchensg
Servings :
About 60 tarts
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
45 min
Rest Time
15 min
Total Time
1 hour 30 min
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