[Recipe] Pineapple Osmanthus Tart Recipe Using Oven
Pineapple Osmanthus Tart Recipe Using Oven
Yields: 28 pieces, each 40g
Ingredients
Tart crust
(A)
280g plain flour
4 tbs corn flour
4 tbs icing sugar
40g custard powder (see photo below)
a pinch of salt
200g butter, cold and unsalted
4 tbs dried osmanthus flowers
(B)
2 egg yolk, beaten
4 tsp cold water/ milk
(C) Egg wash
1 egg yolk, beaten
1 tsp milk
1/4 tsp oil
Filling
500g pineapple jam, ready-made
7 tsp dried osmanthus flowers
Directions
1. Sieve all the ingredients in (A), except the butter, into a cold mixing bowl.
Tips: I usually use a metallic mixing bowl to keep the bowl cold for a longer time.
2. Add the cold butter and gently rub the butter onto the flour until the texture become like fine breadcrumbs. Take care not to overwork the dough.
Tips #1: This is called the rubbing-in method and a crucial point is to keep the batter cold during the process. As such, do use plastic gloves while rubbing so that less heat from your hands is transferred. Use the tips of your fingers too.
Tips #2: Also, use butter that is cut into small pieces so that you can finish the rubbing process faster while keeping the mixture cold.
3. Add the egg yolk and gently knead to form the dough. To bind the dough, add a little cold water/ milk (bit by bit) until you get the desired texture.
4. Divide the dough into 2 portions. Wrap in 2 cling-wrap batches and chill for at least 30 min till they become firm.
5. Meanwhile, prepare the pineapple jam. Taking out the required amount from the ready-made pack, roll the pineapple jam into balls of 16g each.
6. Preheat the oven at 160 degrees for 5 min.
7. By now, the dough should be firm enough and ready. Roll into balls of 24g each.
8. Roll each ball out flat and wrap the the pineapple jam balls inside.
9. Put into the mould.
10. Brush a layer of egg wash.
11. Bake the pineapple tarts on oven at 160 degrees for 15 min. If you like it more golden-brown, continue for another 5 min.
12. Cool the pineapple tarts well before storing in an airtight container. Enjoy!
Tips: You can store them for up to a week at room temperature, but I would recommend that you put them in the fridge as there are no preservatives. Enjoy!
Want to try our other Chinese New Year recipes? Have fun here.
@TheHedgehogKnows
