This is the first batch of my pineapple tarts before I learn how to make the Melaka Nyonya way. Recipe taken from Agnes Chang book, “Making Made Easy”.
Looks like Little Porcupine, isn’t it?
Ingredients:
250g cold butter
50g icing sugar, 1 egg yolk
360g plain flour mixed with 2tbsp custard powder and sifted
Pineapple jam filling (I used the commercial jam from local bakery shop)
Method:
1. Mix butter, icing sugar and egg yolk until creamy. Fold in flour and mix into a dough. Leave aside for 30mins (or overnight if you want to prepare the dough a day ahead)
2. Put pastry into the piping mould and pipe out 5cn in length. Place filling (shaped ahead) at one end and roll up. Glaze with beated egg (for easy glazing, you can dilute with some water).
3. Bake at 180C degree till golden brown.
Tips:
1. To avoid it being too sweet, you can choose to omit mixing icing sugar into the pastry.
2. Dough making: Instead of beating with a mixer, you can also use the rubbing in method.
3. For roll type, just make sure that the dough is softer (by adding more butter) so that you can pipe the batter out more easily.
4. If you wish to have a harder pastry instead of powdery tarts, you can add some egg white to it.
I think I’ll definitely make a good profit if I see these hard to get Nyonya tarts when I go abroad to visit my cousin. Oh yes, you can also come to collect the cookies from the hotel I am staying, at the hotel in las vegas.
