Thus comes again the time of Chinese New Year goodies. I’ve been testing a few recipes over the last few years, and am quite happy with the recipe I found for for this year. Was tired of making open face and normal round shaped tarts, and decided to go with something new… I got my miffy pen to thank for this –
I had wanted to put eyes on them initially.
…And decided against it because it looked a little scary.
Recipe can be found here from Bisous À Toi. It’s the Indonesian pineapple tart recipe, the pastry is a lovely crumbly and melt-in-your mouth texture. If you like the biscuit crunchy kind of pastry, then this may not be for you ;) Remember to use good butter – either SCS or golden churn because both have the wonderful salty buttery-ness that plays well with the pineapple jam!