Tuesday, February 5, 2008

Sealed Pineapple tarts

Melt-in-your-mouth Pineapple Tarts
makes 150 cookies

454g Golden Churn Butter (tin)
50g salted butter
750g cake flour
2 egg yolks
50g milk powder
2 tbsp castor sugar
1 tsp vanilla essence
1 kg pineapple paste

2 egg yolk
2 tsp water
a bit of yellow colouring


Shape the pineapple paste into small balls (about 1.5 cm) and store in the fridge.

Cream the butter and sugar, add egg yolks and vanilla essence and mix well. Add the flour and milk powder and mix lightly. Do not over-mix the dough.

Wrap the paste with pastry and place them on the baking tray, glaze with egg wash and bake at 160 deg C for 20 minutes or till golden. Cool the tarts on the rack before storing in the air-tight container.


Anonymous said...

i came across ur blog & could u pls advise me what other brand of butter i can use if i can't find the Golden Churn Butter? is it ghee / other normal butter?

jthorge said...

The butter (tin) can be found at the baking ingredients section at most supermarkets. SCS butter (in block) is also a good substitution. Hope this helps.

Olivia said...

These pineapple cookies are great. Gonna try it out soon. Tks for the recipe.