Green Tea Rolled Pineapple Tarts are a must-have cookie for festivities. The amazing combination of matcha green tea and zesty pineapple paste is just irresistible. The best part is it's so easy to make too!
Total Time
1hr 5min
0.0
0 Ratings
Author: Huang Kitchen
Servings:
16
Ingredients
•
9
oz
Butter
, cubed, room temperature
•
1/2
cup
Powdered Confectioners Sugar
, sifted
•
2
Eggland's Best Classic Eggs
, separated
•
2 1/2
cups
All-Purpose Flour
•
2
Tbsp
Matcha Powder
•
2
cups
Pineapple Jam
Cooking Instructions
1.
Preheat your oven to 350 degrees F (180 degrees C).
2.
Divide the pineapple jam into 8 g (1 tsp) each. Then roll into elongated or oblong shapes. Place the rolled pineapple jam into the refrigerator. This can be made ahead of time or just a day before.
3.
Sift the All-Purpose Flour (2 1/2 cups) and Matcha Powder (2 Tbsp) into a large bowl and set aside.
4.
Beat the Butter (9 oz) till creamy. Add in Powdered Confectioners Sugar (1/2 cup) and Eggland's Best Classic Eggs (2). Continue to beat till sugar melts, the batter is well mixed, and the butter turns light pale and creamy.
5.
Scrape the sides to bring the batter together. Then add in the sifted flour mixture. Using a spatula, lightly and gently mix the batter and the flour mixture and knead to form a soft dough. Lastly use a clean hand to gently form into a round dough.
6.
Wrap the dough with a cling wrap, making sure the cling wrap touches the dough so that it does not dry up. Chill in the refrigerator for 30 minutes.
7.
Work with a bit of dough at a time. Roll dough into a small cylindrical log. Then place the dough into a pineapple roll pastry press.
8.
Press dough out into long strips. Place 8 g of Pineapple Jam (2 cups) on one end and start rolling it up with the dough. Make sure the ends must overlap and cut off excess dough. Continue to make the pineapple tarts till all the pastry dough and pineapple filling is used up.
9.
Place the rolled pineapple tarts on a baking tray with the seam side on the bottom. Bake the tarts in an oven preheated for 15 minutes.
10.
When done, remove to cool on wire rack. Ensure the pineapple tarts are completely cool before storing them in airtight containers or enjoy immediately.
Author's Notes
Makes 65 tarts.
Make sure the dough fully wraps the pineapple filling. During baking, the dough will expand and if there isn’t enough dough to seal them together, the jam will be left directly exposed during baking (Dough will crack after baking).
To store pineapple tarts, first ensure they have fully cooled to room temperature before keeping them in airtight containers. This will avoid mold from forming. If stored properly, the tarts can last for about 1 1/2 months. If refrigerated, shelf life can be extended up to 3 months. However, it is advised not to keep too long for freshness and taste.
The pineapple tart mold is easily available in baking supply stores. Choose the mold that has a jagged pattern for this recipe.
Nutrition Per Serving
CALORIES
322
FAT
13.5 g
PROTEIN
3.0 g
CARBS
46.2 g
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