My husband wanted to eat pineapple tart. So I bought pineapple paste from the supermarket. 1 kg a pack.
1. Divide pineapple paste into small balls. Around 6 g each.
2. In a bowl cream 325g butter ( softened) with 25g icing sugar.
3. Then add in 2 egg yolks, 2 tablespoon milk and 1/4 tsp vanilla. Mix well.
4. Add in 450g flour. Mix with hand till just combined.
5. Divide the dough into small balls. Around 10 g each.
6. Flaten the dough ball in hand. Put pineapple paste ball in the middle. Then wrap it up and roll between palms to make it into ball shape. ( for me, there were still some pineapple paste left).
7. Preheat oven to 180 degree C. Egg wash them and bake for 15-20 mins.
8. Egg wash them again and bake fore another 5 mins to get darker color.
So soft and melt immediately in your mouth.
My husband suggests me to open a shop and sell them. 🙂
Mix butter into flour & sugar till it clings together. Press into pan. Use a fork poke several times on it. Bake in the oven with 180 degree C for 20 mins till lightly brown.
White sugar 150g
Lemon juice 40ml
Baking soda 1/4 tsp
1/4 lemon zest
Beat together eggs with sugar and lemon juice. Add in flour, baking powder and lemon zest. Mix well. Then pour filling over cooled crust.
Bake for 25mins with 180 degree C.
After it is done and cooled, sprinkle icing sugar.
Crust: butter 50g
Salt 1 pinch
1. Mix flour with salt and sugar well.
2. Cut in butter. Use finger to mix butter with flour.
3. Mix yolk with water. Then add the mixture into flour butter mixture.
4. Roll dough into thin batter. Put into fridge after warped with plastic for at least 1 hour.
Egg 25 g
Ground almond 20 g
Pear 1 (peeled, cited and cut into thin slices)
1. Cream butter with sugar till light and fluffy.
2. Add in egg. Mix well.
3. Add in almond ground. Mix well.
1. Press batter into baking pan. Make small holes with folk.
2. Spread filling in.
3. Spread pear slices evenly on the surface. And sprinkle some extra almond ground.
Preheat oven to 180 degree C and bake for 40 mins.