Chinese New Year is the time for much feasting again, especially all the snacks! The king and queen of snacks? Bwa kua and pineapple tarts (at least for me they are, hah!)
When it comes to pineapple tarts, or any food, it’s really hard to say which is the best because it’s so much up to personal preference. Some like pineapple tarts with a crunchy cookie crust. Others prefer the melt-in-your-mouth pastry. Some like a more buttery taste, others like it less buttery so that it doesn’t compete with the pineapple. Some like their pineapple sweet, others not. Some like the filling with the pineapple fibre so it has more chew, others like it smooth without the fibre. So which do you prefer? ;)
From young, my family enjoyed my uncle’s pineapple tarts. He uses planta (margarine), and anyone who has eaten planta knows it has a very distinctive taste! But he whips the planta until there’s only the faintest taste of the taste, and that somehow compliments his smooth fibreless pineapple paste.
I’ve tried learning from him, but i’m a lazy baker (fact!). He makes his pineapple paste from scratch, and so far I have yet to taste any paste with the same mouth-feel or taste as his. But me… perhaps when I have the time, but for now, I buy it from Ailin Bakery. Love their Sarawak pineapple paste!
I’ve shared this recipe before last year, and am going to share it with you with a few of my own tweaks.
(Adapted from Bisous A Toi’s Nestar recipe)
Makes about 54 1-inch pineapple balls
350g all purpose flour
2 tbsp milk powder
2 egg yolks
250g butter (Use the most buttery tasting butter you can find. Here in Singapore, Golden churn gives that wonderful buttery taste for tarts, so do use it if possible! An alternative would be SCS :))
2 egg yolks
2 tsp milk
1. Preheat your oven to 150 degrees C.
2. Sift together the flour and milk powder
3. Cream the butter for about 2 minutes. Add the sugar and continue creaming until light.
4. Add the egg yolks
5. Add in the flour mixture and mix just until the dough forms. At this stage you can use it immediately, or store it in the fridge for up to 3 days.
6. Use your dough to wrap your pineapple paste. I use about 1/2 tablespoon of pineapple (sorry forgot to weigh it! haha), to about 12g of dough. It should be about equal amounts of paste to dough.
7. Once the balls are form, brush your dough with glaze and bake for 25 minutes. Remove from oven and turn up the temperature to 175, and glaze the balls once more. Return them to the oven for about 5 minutes, or until they are golden brown.
Hope you enjoy your pineapple ball tarts! And wishing everyone a happy lunar new year :) Have a prosperous, healthy and wonderful dragon year!