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RECIPE
10 INGREDIENTS22 STEPS3HR

Green Tea Pineapple Tarts

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Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
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These green tea pineapple tarts are so unbelievably good! Earthy taste of green tea goes so well with tangy pineapple paste - the ultimate asian fusion pineapple tarts recipe. So wonderful you can't get enough!
3HR
Total Time

Huang Kitchen

Being a self taught chef, Huang focuses on improving cooking recipes, documenting and creating step-by-step how to guides.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
3 1/2 cups
1/2 cup
Corn Starch , sifted
1/3 cup
Powdered Confectioners Sugar
1 1/3 cups
Pineapple Filling
1 cup
Cold  Salted Butter , cubed
3
Large Eggs , separated
yolks only and lightly beaten
3 Tbsp
Cold  Water
1
Egg , separated
yolk only, mixed with 1 tbsp of cold water to make an egg wash

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Nutrition Per Serving

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CALORIES
419
FAT
19.0 g
PROTEIN
5.8 g
CARBS
55.3 g

Author's Notes

Try to use good quality matcha powder as they will give you the best flavour and beautiful green colour. Roll the pineapple filling a day before baking so that it will be easier and faster to make the tarts. The amount of pineapple filling can be adjusted according to own preference. Be sure to cool the pineapple tarts completely before storing to avoid the tarts from becoming mouldy.

Cooking Instructions

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Step 1
To make the pineapple tarts, first roll the Pineapple Filling (350 gram) into balls, about 5 gram each. This can be done one day before making the tarts.
Step 2
Cut cold Salted Butter (250 gram) straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
Step 3
Add All-Purpose Flour (400 gram), Corn Starch (50 gram), and sifted Powdered Confectioners Sugar (45 gram) into a large mixing bowl.
Step 4
Then add in Matcha Powder (40 gram) and mix well to combine.
Step 5
Next, add in the chilled butter cubes.
Step 6
Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
Step 7
Then beat together the Large Egg (3), Water (3 tablespoon), and Vanilla Extract (1/2 teaspoon).
Step 8
Add the cold egg mixture into the flour mixture.
Step 9
Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough so that the dough remains crumbly.
Step 10
Cover with cling wrap and chill in the refrigerator for about 30 minutes. And we're ready to make the pineapple tarts.
Step 11
To make the tarts, first roll the chilled dough into balls, about 10 gram each.
Step 12
Then flatten and place the pineapple jam ball in the centre of each of the flattened dough.
Step 13
Bring the edges of the dough together and press lightly to seal. Then roll it in between your palms to shape it into a ball.
Step 14
Using a plastic crimper, crimp the rolled tart.
Step 15
Continue to roll and crimp for the rest of the rolled dough balls. Then arrange the pineapple tarts on a baking tray.
Step 16
Meanwhile, in a small bowl, mix the Egg (1) and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
Step 17
Egg wash the crimped pineapple tarts.
Step 18
Meanwhile, preheat oven to 180 degrees C (360 degrees F).
Step 19
Bake in preheated oven for 20 minutes or until the pineapple tarts are cooked through.
Step 20
Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
Step 21
Then transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
Step 22
Dig in and let these scrumptious green tea infused pineapple tarts melt in your mouth. As always, enjoy!

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Nutrition Per Serving
Calories
419
% Daily Value*
Fat
19.0 g
24%
Saturated Fat
11.3 g
57%
Trans Fat
0.7 g
--
Cholesterol
112.7 mg
38%
Carbohydrates
55.3 g
20%
Fiber
1.6 g
6%
Sugars
25.5 g
--
Protein
5.8 g
12%
Sodium
180.0 mg
8%
Vitamin D
0.1 µg
0%
Calcium
18.4 mg
1%
Iron
1.8 mg
10%
Potassium
46.6 mg
1%
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