Pineapple tart is a popular Chinese New Year cookies in Southeast Asia. This appetizing cookie has a sweet and slightly tangy pineapple paste filling embedded within the slightly savory butter-rich cookie crust. The ultimate taste is to have a melt-in-your mouth cookie crust. My best loved Chinese New Year cookie, despite its high calorie and potential detrimental dental effect ^^
Yield: about 51 tarts
300g all purpose flour
25g custard powder
1/2 tsp salt
200g unsalted butter, softened
40g icing sugar
1 egg yolk
1/4 tsp vanilla essence
600g pineapple paste
Click the link for homemade pineapple paste recipe:
1. Shape pineapple paste into balls and keep in a glass container till needed.
Wet your hands slightly can prevent the pineapple paste from sticking to your hands, and make shaping easier.
Keep the unused pineapple balls in the fridge.
2. Mix all purpose flour, custard powder and salt in a bowl. Set aside.
3. Cream softened butter till light and fluffy.
4. Add in icing sugar and mix well.
5. Add in egg yolk and vanilla essence. Mix well.
6. Fold in the flour mixture from (1) in a few batches. Do not over mix.
7. Split the cookie dough into two portions, about 294g each. Store in a sealed container in a fridge for about 1 hour. You can also keep them overnight.
By dividing into two portions, you can have the option to bake the second batch in a later date.
8. Take out the cookie dough and pineapple balls about 1/2 hour before moulding.
9. Take a portion of the cookie dough, about the size of the pineapple ball, and flatten using your hands. Place the pineapple ball in the middle of the dough and wrap it up.Wearing a pair of disposable gloves will prevent the dough from sticking to your hands, and make shaping easier.
10. Shape the dough using a cookie pincher to your desired design, or leave it plain.
11. Apply a thin coat of egg white over the dough.
12. Bake in a preheated oven set at 180 degree Celsius for about 20 to 22 minutes in the middle rack.
13. Let the cookies cool down before storing them in an air tight container :)
The cookie is very soft when hot, so let it cool down before transferring it ^^