Nyonya Pineapple Tarts | Tat Nenas | 娘惹黄梨挞 [Nyonya Cooking]



How to Make Pineapple Tarts

Ingredients

  • 600g plain or all-purpose flour, don't use self-raising
  • 400g butter, salted or unsalted
  • 2 egg yolks
  • 1/2 cup very cold water (1-2°C, keep in freezer for a short while) mixed with 1/2tsp salt
  • Pineapple paste or jam, not too watery

Steps

  1. Measure out all the ingredients.Refer to the ingredients list near the top of the page.
  2. Cut the butter into cubes.Use a knife and cut the already measured butter stick into cubes measuring roughly 1 cubic inch.
  3. Put the butter into the bowl of flour.You will be kneading them together.
  4. Start to mix.
    • If you are doing the work by hand, coat the butter in flour and pinch it. Stir the mixture with your hands every now and then. Repeat until it has a breadcrumb texture.
    • If you are using an electric mixer, set it to the lowest speed and wait for a while. When required, use a spatula to scrape the sides of the bowl and the whisk attachment. When the mixture looks uniform increase speed to 2 until it has a breadcrumb texture.
  5. Add in the egg.
    • Manual: Wash your hands, then put the egg yolks into the bowl. Break the yolks and mix them in completely.
    • Electric mixer: Dump the yolks into the bowl and wait until mixed in completely.
  6. Take the salty water out of the freezer.If you've left it in for too long and it's frozen, thaw it by putting it in the microwave until the ice is melted.
    • Manual: Wash your hands, then pour a bit of water into the bowl. Mix with one hand until fully incorporated. Repeat until you've used up all the water.
    • Electric mixer: Add the water bit by bit until it's all used up.
  7. Mix for a while more.Your pineapple tart dough is almost done.
    • By now, the dough should not be sticking to the sides of the bowl. Mix for a little while more, then roll into a log, wrap in cling film and chill overnight.
  8. Preheat your oven to 180°C (356°F).
  9. Line two baking trays with baking paper.
  10. Shape the dough.You will need a hard, flat and clean surface.
    • Roll the dough to a thickness of 1/2cm.
    • Press the tart mold presser into the dough, twist and release.
    • Knock the shaped dough out of the mold.
    • Place the tart on the baking tray.
  11. Repeat the process until the dough is used up.If there are leftover bits, you can use them to make tiny cookies!
    • You will need to combine and re-roll the dough several times.
  12. Put in the pineapple filling.Scoop out an eyeball-sized amount and place it in the little hollow of the tarts. Press them down a bit.
  13. Bake the tarts.Bake for 15 minutes or until golden.
  14. Remove the tarts.Leave the tray out to cool and you're done!

Community Q&A

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  • Using an electric mixer is much faster and more convenient than mixing by hand.
  • Note that the molding process requires a bit of a knack to get right.
  • You will need to scrape dough off the sides of the bowl and whisk every now and then. (electric mixing method)
  • With the leftover bits of dough, you can make tiny balls to stick on top of the pineapple jam, or a small separate biscuit.





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Date: 06.12.2018, 14:31 / Views: 51493