Ingredient and Portion
Happy Call Specials - Pineapple Tarts
Submit Recipe
Ingredient A:
200g butter
40g castor sugar
Ingredient B:
1 egg yolk
1/4 tsp vanilla Essence
Ingredient C:(sifted)
300g plain flour
25g custard powder
1/2 tsp salt
1 kg pineapple paste
(divide into small part and roll into ball of diameter 1.5 - 2 cm)
2 egg yolks (beaten, for glazing)
200g butter
40g castor sugar
Ingredient B:
1 egg yolk
1/4 tsp vanilla Essence
Ingredient C:(sifted)
300g plain flour
25g custard powder
1/2 tsp salt
1 kg pineapple paste
(divide into small part and roll into ball of diameter 1.5 - 2 cm)
2 egg yolks (beaten, for glazing)
Method
1. Mix ingredient A till creamy
2. Add in ingredient B and mix well
3. Fold in ingredient C and mix to form a dough
4. Leave aside for 20 minutes
5. Form small ball with dough then slightly flatten to wrap up a pineapple ball. Seal and roll into a sphere or small cylindrical shape. Glaze with beaten egg yolk.
6. Bake pinapple tarts in Happy Call Pan on low heat for about 20 to 30 minutes (The baking time varies depending on the size of he pineapple tarts)
7. Let the pineapple tarts cool down a bit before removing from the pan (as the hot pastry is delicate)
2. Add in ingredient B and mix well
3. Fold in ingredient C and mix to form a dough
4. Leave aside for 20 minutes
5. Form small ball with dough then slightly flatten to wrap up a pineapple ball. Seal and roll into a sphere or small cylindrical shape. Glaze with beaten egg yolk.
6. Bake pinapple tarts in Happy Call Pan on low heat for about 20 to 30 minutes (The baking time varies depending on the size of he pineapple tarts)
7. Let the pineapple tarts cool down a bit before removing from the pan (as the hot pastry is delicate)
Tips
Makes about 70 tarts
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