Here’s another version of pineapple tarts, using pretty pineapple tart mold to shape. You can easily purchase the mould from online shops in different sizes. Let’s begin!
Ingredients for pastry
150g butter
100g margarine (may use all butter)
50g icing sugar
1 egg yolk + equal amount of white
(Use 2 yolks if you like really melting pastry)
1/2 tsp vanilla extract
1/4 tsp salt
350g plain flour
40g cornflour
To make the pastry:
Cream butter, margarine and sugar.
Beat in egg yolk/white mixture.
Add vanilla and salt; continue to beat until incorporated.
Fold in sifted dry ingredients and mix to a firm dough. Remove about 50g dough and mix in some matcha powder for the leaves. My pineapple tart mould is for 25g tart. Therefore, weigh out 12g of plain dough and 3g of matcha dough and roll them into balls.
To shape:
Using plain dough, wrap the pineapple paste and roll neatly into balls. Then put a matcha ball into the leaf part of mould and then place the pineapple wrapped ball on top. Press down the handle of mould few times before lifting up the mould to release the pineapple shaped tart. Repeat till all is done.
Place the pineapple tarts on a greased/lined tray. Apply egg glaze on the yellow part before baking in preheated oven at 150ºC for 30 minutes or till golden. Cool completely on wire rack before storing.
Egg Glaze
1 egg yolk
1 tsp water/milk
To make egg glaze, lightly beat the above glaze ingredients together.
Pineapple paste
300g grated pineapple
150g castor sugar (adjust to your preference)
One small piece of cinnamon stick
To make the pineapple paste:
Peel and remove the eyes of pineapples.
Chop into small pieces and put into a big saucepan or wok with medium heat on.
Let the pineapple cook till juice is nearly dried; stirring every now and then.
When the juice has been reduced, off fire and allow to cool slightly.
Blend the pineapple and then continue to cook with cinnamon stick, stirring continuously to prevent splatter.
When it’s almost dried but still moist, add sugar according to taste. Keep stirring till it becomes a paste. For enclosed tarts, cook it dryer. Do not add sugar too early else paste will be dark.
Best to chill overnight to firm up the paste before rolling into 10g balls.