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SideChef
Recipes
Snack
Opened Pineapple Tarts

11 INGREDIENTS • 12 STEPS • 2HRS

Opened Pineapple Tarts

Recipe

4.5

2 ratings
There are many types of Pineapple Tarts in Singapore and the 2 most popular types are the opened flower-shape Pineapple Tarts (which is this recipe) and the enclosed pineapple balls.
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There are many types of Pineapple Tarts in Singapore and the 2 most popular types are the opened flower-shape Pineapple Tarts (which is this recipe) and the enclosed pineapple balls.
author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com

2HRS

Total Time

$1.39

Cost Per Serving

Ingredients

Servings
12
us / metric
Crust
All-Purpose Flour
3 cups
All-Purpose Flour
Corn Starch
1/4 cup
Corn Starch
Unsalted Butter
1 cup
Unsalted Butter, softened
Egg
1

Sponsored

Eggland's Best Classic Egg
Egg
2

Sponsored

Eggland's Best Classic Eggs, separated
yolks only
Powdered Confectioners Sugar
1/2 cup
Powdered Confectioners Sugar
Salt
1 tsp
Salt
Egg Wash
Egg
1

Sponsored

Eggland's Best Classic Egg
Water
1 Tbsp
Water
Filling
Pineapple
14 cups
Pineapples
canned or fresh
Granulated Sugar
3 cups
Granulated Sugar
or 700 grams of pineapple jam filling

Nutrition Per Serving

VIEW ALL
Calories
590
Fat
16.9 g
Protein
4.5 g
Carbs
108.0 g
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author_avatar
ZaTaYaYummy
I am Chua Zong Han, the owner of TheZongHan & ZaTaYaYummy. Based in Singapore, I create video recipes on Youtube and at the same time blog about lifestyle.
http://www.thezonghan.com

Author's Notes

I recommend rolling out your dough in batches of 4, leave your dough in the fridge while you roll out a portion of the dough.

Cooking Instructions

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step 1
Blend Pineapples (14 cups) until it turns to puree.
step 1 Blend Pineapples (14 cups) until it turns to puree.
step 2
Drain it using a strainer. You will need to drain about 700 mililiters of pineapple juice. Discard or drink the juice.
step 2 Drain it using a strainer. You will need to drain about 700 mililiters of pineapple juice. Discard or drink the juice.
step 3
Microwave pineapple pulp and Granulated Sugar (3 cups) on high for 28 minutes. Take out and stir every ten minutes.
step 3 Microwave pineapple pulp and Granulated Sugar (3 cups) on high for 28 minutes. Take out and stir every ten minutes.
step 4
Let jam cool and roll into balls, each weighing about ten grams.
step 4 Let jam cool and roll into balls, each weighing about ten grams.
step 5
To make the crust, cream together Unsalted Butter (1 cup), Powdered Confectioners Sugar (1/2 cup), and Salt (1 tsp) in a food processor for 20 seconds.
step 5 To make the crust, cream together Unsalted Butter (1 cup), Powdered Confectioners Sugar (1/2 cup), and Salt (1 tsp) in a food processor for 20 seconds.
step 6
Add in All-Purpose Flour (3 cups) and Corn Starch (1/4 cup), and pulse until it resembles bread crumbs.
step 6 Add in All-Purpose Flour (3 cups) and Corn Starch (1/4 cup), and pulse until it resembles bread crumbs.
step 7
Drizzle in a whole Eggland's Best Classic Egg (1) and the 2 Eggland's Best Classic Eggs (2) yolks and mix until a dough is formed.
step 7 Drizzle in a whole Eggland's Best Classic Egg (1) and the 2 Eggland's Best Classic Eggs (2) yolks and mix until a dough is formed.
step 8
Shape into a ball and wrap in plastic wrap. Refrigerate for one hour.
step 8 Shape into a ball and wrap in plastic wrap. Refrigerate for one hour.
step 9
Roll out dough on a floured surface to five millimeter thickness using a rolling pin.
step 9 Roll out dough on a floured surface to five millimeter thickness using a rolling pin.
step 10
Using a cookie cutter, cut out shapes and transfer them to a baking tray lined with parchment paper.
step 10 Using a cookie cutter, cut out shapes and transfer them to a baking tray lined with parchment paper.
step 11
Combine Eggland's Best Classic Egg (1) and Water (1 Tbsp) to make egg wash. Brush the mixture onto each cookie. Top each cookie with a ball of pineapple filling. Let sit in the fridge while you preheat the oven to 170 degrees C (340 degrees F).
step 11 Combine Eggland's Best Classic Egg (1) and Water (1 Tbsp) to make egg wash. Brush the mixture onto each cookie. Top each cookie with a ball of pineapple filling. Let sit in the fridge while you preheat the oven to 170 degrees C (340 degrees F).
step 12
Bake it in the oven for 15 to 20 minutes.
step 12 Bake it in the oven for 15 to 20 minutes.

Tags

Snack
Shellfish-Free
Cookies
Dessert
Vegetarian
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