Melt in the mouth Pineapple Tart

I have been indecisive as to whether I wanted to bake for the Lunar New Year.

As my parents won't be back for Lunar New Year, that means I don't have to bake for her.  I am not expecting any party this year as my back is still not strong enough to handle big groups.  Thus it seems pointless to bake Lunar New Year goodies.  In the past, we will load up on goodies and after 15 days, leftover will be thrown out.  Totally wasteful, don’t you agree?

When my sister's friend came to visit my sister, she bought along some but it was not up to our standard.  It just lacks the homemade fragrance.  It triggers my craving for that once a year pineapple tarts.  

With that nagging crave, I decided to do it!

Got my dear brother in law (who so kindly) to help me buy the ready made jam from Seah Street.  I usually "treat" the jam by adding a cinnamon stick to give it more fragrant. 

The initial tasting, the jam wasn’t too sweet and not sour.  I didn't have a fear that the jam was too hard as it is an enclosed tart but somehow, the feedback was that it lacks that pineapple taste.

As for the crust, I have many fair shares of stress.  When they have that melt in the mouth texture, it is a nightmare to handle.  When they are easy to handle, the crust is the firm type.

This recipe that I attempted, is awesome.  It has a melt in the mouth pineapple tart's texture and yet extremely easy to handle.  I am sure this recipe can be done in many designs as well.  Thanks Wen's delight for sharing such a great recipe!

I am submitting this post to Chinese New Year Delights 2013 hosted by Nasi Lemak Lover.

Estimated 150 pcs bite sized 

What you need:

460g salted butter - thawed for 15mins before beating

70g castor sugar

2tsp Icing sugar

4 Egg yolks (33-35g)

2tsp Vanilla

680g Top flour (I used Cake flour)

50g Full cream milk (Nespray Everyday full cream milk powder)

1kg Pineapple filling (Ailin's Sarawak pineapple jam) (I used Sun Lik @S$5.50/kg)

2 no Beaten egg for egg wash (remove 1 tbsp of white & add 2 drops of oil)

Method:

Preheat oven at 170-180 C. Line the baking tray.

Beat butter, sugar, icing sugar and vanilla for 2 to 3 mins.

Add in egg yolks till well mix.

Add in sifted flour & milk powder by using a spatular. (do not overmix)

Divide the pineapple filling into 6g balls.

Split the dough into 8g and wrap the filling.

Egg wash and bake for 20 mins.

Have fun!