*INGREDIENTS* *(For 90 tarts)* *Filling (makes about 850 g)* 2 pineapples, about 1.2 kg each, underripe, rather sour, fibrous, pulpy, not too juicy - peel and remove eyes to yield about 1.3 kg; rinse and drain thoroughly; chop and blend woody cores till totally smooth, and juicy part till roughly minced 1 star anise 5 cm cinnamon stick, split lengthwise 500 g sugar *Pastry* 360 g unsalted butter 60 ml vegetable oil 75 ml water 60 g sugar ½ tsp salt 600 g plain flour 1 egg yolk, beaten 90 cloves, or thereabouts *INSTRUCTIONS* *1) To make filling,* put all ingredients in a non-reactive wok. Cook over maximum heat till almost dry, 10-15 minutes. Add sugar and stir till melted. Continue cooking, stirring from time to time, till light brown and starting to thicken, about 20 minutes. Lower heat from maximum to high. Cook till medium brown and just thick enough to hold its shape, another 10 minutes or so, stirring constantly to prevent burning. Turn off heat. Refrigerate 1 tbsp filling till slightly cool to touch. Press to check consistency. If too soft, cook another few more minutes. If too hard or too sticky, add 1-2 tbsp water and mix evenly. *2) When filling is cool,* roll into little balls weighing 9-10 g each. Leave in freezer till firm, 30 minutes or longer. *3) To make pastry,* put all ingredients except flour in a pot. Over high heat, bring to a boil. Continue boiling till foam subsides and colour darkens. Alternatively, weigh pot and contents before heating, then boil till weight is reduced by about 65 g. *4) Turn off heat.* Tip flour into pot. Mix thoroughly and leave till just cool enough to handle. Knead to make sure mixing is even, adjusting with 1-2 tbsp water if mixture is crumbly, or 1-2 tsp plain flour if sticky. Divide into little balls weighing 11-12 g each. *5) To assemble,* remove pineapple balls from freezer in batches so that they stay firm and easy to handle. Flatten ball of dough with palm. Place filling in middle of dough. Seal and roll as shown in video. *6) To bake,* preheat oven to 190°C (375°F). Place tarts on baking tray lined with parchment paper. Brush thoroughly with egg yolk. Garnish with cloves. Bake till golden brown, 20-25 minutes. Don't overbake or filling would be hard and too chewy. 7) Remove tray from oven. Wait till tarts are firm enough to handle, 5-10 minutes. Transfer to wire rack. When cool, store in airtight containers. Refrigerate if keeping for more than a few days. Serve at room temperature, discarding cloves before eating. Tarts are best when filling and pastry have had a few hours to firm up after baking.
Thank you so much for the vdo, for time and effort you put in. For someone that asked about the measurement, the owner of the vdo already put the link right at the description. People need to use a little effort to look for instruction sometime,(sign).
I'm taking two days off for CNY ! I am going to make this again this year! I made couple of years ago and they all had gone quickly last time. Love it, best chinese new year desert/ snack.ty
Hi KT, Just wanted you to know that I made the tarts following your advice. They came out awesome! The pastry does really melt in you mouth! Thank you for sharing your knowledge and recipe.
Dear KT, I was also one of the many who tried to access your pineapple tart recipe and to my horror the link no longer works 😭😭😭 there are so many awesome recipes of yours that I love but I never save 😭. I hope the blog will be accessible soon 🥺🥺
Please dontttttttt 😔😭😭😭😭!!! I love your recipes! My friends and family love your pineapple tarts! I was always checking if you post new recipes 😭😭. I dunno why you stop posting I guess you must be busy. But please don’t close it 😭
hi kitchentigress, Why your tarts break after bake,because too high temperature ?actually, after 5 minutes baked,I take out and just brush the eggs wash,put into the oven again bake till golden brown,
Dear KT, I’ve always making the pineapple tarts according to your recipe, was in horror when i cannot find it as I need the step by step instructions, or how much is the temperature and bake for how long??
*INGREDIENTS* *(For 90 tarts)* *Filling (makes about 850 g)* 2 pineapples, about 1.2 kg each, underripe, rather sour, fibrous, pulpy, not too juicy - peel and remove eyes to yield about 1.3 kg; rinse and drain thoroughly; chop and blend woody cores till totally smooth, and juicy part till roughly minced 1 star anise 5 cm cinnamon stick, split lengthwise 500 g sugar *Pastry* 360 g unsalted butter 60 ml vegetable oil 75 ml water 60 g sugar ½ tsp salt 600 g plain flour 1 egg yolk, beaten 90 cloves, or thereabouts *INSTRUCTIONS* *1) To make filling,* put all ingredients in a non-reactive wok. Cook over maximum heat till almost dry, 10-15 minutes. Add sugar and stir till melted. Continue cooking, stirring from time to time, till light brown and starting to thicken, about 20 minutes. Lower heat from maximum to high. Cook till medium brown and just thick enough to hold its shape, another 10 minutes or so, stirring constantly to prevent burning. Turn off heat. Refrigerate 1 tbsp filling till slightly cool to touch. Press to check consistency. If too soft, cook another few more minutes. If too hard or too sticky, add 1-2 tbsp water and mix evenly. *2) When filling is cool,* roll into little balls weighing 9-10 g each. Leave in freezer till firm, 30 minutes or longer. *3) To make pastry,* put all ingredients except flour in a pot. Over high heat, bring to a boil. Continue boiling till foam subsides and colour darkens. Alternatively, weigh pot and contents before heating, then boil till weight is reduced by about 65 g. *4) Turn off heat.* Tip flour into pot. Mix thoroughly and leave till just cool enough to handle. Knead to make sure mixing is even, adjusting with 1-2 tbsp water if mixture is crumbly, or 1-2 tsp plain flour if sticky. Divide into little balls weighing 11-12 g each. *5) To assemble,* remove pineapple balls from freezer in batches so that they stay firm and easy to handle. Flatten ball of dough with palm. Place filling in middle of dough. Seal and roll as shown in video. *6) To bake,* preheat oven to 190°C (375°F). Place tarts on baking tray lined with parchment paper. Brush thoroughly with egg yolk. Garnish with cloves. Bake till golden brown, 20-25 minutes. Don't overbake or filling would be hard and too chewy. 7) Remove tray from oven. Wait till tarts are firm enough to handle, 5-10 minutes. Transfer to wire rack. When cool, store in airtight containers. Refrigerate if keeping for more than a few days. Serve at room temperature, discarding cloves before eating. Tarts are best when filling and pastry have had a few hours to firm up after baking.
It's just to add a little extra warm flavor so yes you can use the powder one and it's going to flavor them even better then the sticks or you could just leave it out
Let me taste some for you. *nomnomnom* Hmmm... the shells are slightly flaky and it almost melts in your mouth... *nomnomnom* And that pineapple jam is sweet, a bit tangy, and its chewy... *swallows* Hmmm that was delicious
*INGREDIENTS*
*(For 90 tarts)*
*Filling (makes about 850 g)*
2 pineapples, about 1.2 kg each, underripe, rather sour, fibrous, pulpy, not too juicy - peel and remove eyes to yield about 1.3 kg; rinse and drain thoroughly; chop and blend woody cores till totally smooth, and juicy part till roughly minced
1 star anise
5 cm cinnamon stick, split lengthwise
500 g sugar
*Pastry*
360 g unsalted butter
60 ml vegetable oil
75 ml water
60 g sugar
½ tsp salt
600 g plain flour
1 egg yolk, beaten
90 cloves, or thereabouts
*INSTRUCTIONS*
*1) To make filling,* put all ingredients in a non-reactive wok. Cook over maximum heat till almost dry, 10-15 minutes. Add sugar and stir till melted. Continue cooking, stirring from time to time, till light brown and starting to thicken, about 20 minutes. Lower heat from maximum to high. Cook till medium brown and just thick enough to hold its shape, another 10 minutes or so, stirring constantly to prevent burning. Turn off heat. Refrigerate 1 tbsp filling till slightly cool to touch. Press to check consistency. If too soft, cook another few more minutes. If too hard or too sticky, add 1-2 tbsp water and mix evenly.
*2) When filling is cool,* roll into little balls weighing 9-10 g each. Leave in freezer till firm, 30 minutes or longer.
*3) To make pastry,* put all ingredients except flour in a pot. Over high heat, bring to a boil. Continue boiling till foam subsides and colour darkens. Alternatively, weigh pot and contents before heating, then boil till weight is reduced by about 65 g.
*4) Turn off heat.* Tip flour into pot. Mix thoroughly and leave till just cool enough to handle. Knead to make sure mixing is even, adjusting with 1-2 tbsp water if mixture is crumbly, or 1-2 tsp plain flour if sticky. Divide into little balls weighing 11-12 g each.
*5) To assemble,* remove pineapple balls from freezer in batches so that they stay firm and easy to handle. Flatten ball of dough with palm. Place filling in middle of dough. Seal and roll as shown in video.
*6) To bake,* preheat oven to 190°C (375°F). Place tarts on baking tray lined with parchment paper. Brush thoroughly with egg yolk. Garnish with cloves. Bake till golden brown, 20-25 minutes. Don't overbake or filling would be hard and too chewy.
7) Remove tray from oven. Wait till tarts are firm enough to handle, 5-10 minutes. Transfer to wire rack. When cool, store in airtight containers. Refrigerate if keeping for more than a few days. Serve at room temperature, discarding cloves before eating. Tarts are best when filling and pastry have had a few hours to firm up after baking.
Thank you so much KT! So kind of you to type out the recipe! :)
Your patience (and skill) in the making of these beautiful treats is incredible!
Thank you so much for the vdo, for time and effort you put in. For someone that asked about the measurement, the owner of the vdo already put the link right at the description. People need to use a little effort to look for instruction sometime,(sign).
please keep you videos coming.I really enjoy how you go into details and providing us a great recipe. Keep it up.
Garden rock
I'm taking two days off for CNY ! I am going to make this again this year! I made couple of years ago and they all had gone quickly last time. Love it, best chinese new year desert/ snack.ty
I like the Chinese New Year songs. Continue watching it so I can listen to them. Haha
Hi KT, Just wanted you to know that I made the tarts following your advice. They came out awesome! The pastry does really melt in you mouth! Thank you for sharing your knowledge and recipe.
i love pineapple. i've never seen anyone use all of the pineapple, hooray to you! it looks delicious. and your very funny, loved watching the video.
These are so delicious, a bit time consuming, but very much worth the effort :)
Pls., post the exact measurement..thanks!
the exact measurements in the vid can only be seen on the full youtube site since mobile doesn't show the pop-ups:)
Dear KT, I was also one of the many who tried to access your pineapple tart recipe and to my horror the link no longer works 😭😭😭 there are so many awesome recipes of yours that I love but I never save 😭. I hope the blog will be accessible soon 🥺🥺
I was thinking of closing the site . . .
Please dontttttttt 😔😭😭😭😭!!! I love your recipes! My friends and family love your pineapple tarts! I was always checking if you post new recipes 😭😭. I dunno why you stop posting I guess you must be busy. But please don’t close it 😭
These look so yummy!
lots of work ..but its beautiful....well done
hi kitchentigress, Why your tarts break after bake,because too high temperature ?actually, after 5 minutes baked,I take out and just brush the eggs wash,put into the oven again bake till golden brown,
Dear KT, I’ve always making the pineapple tarts according to your recipe, was in horror when i cannot find it as I need the step by step instructions, or how
much is the temperature and bake for how long??
*INGREDIENTS*
*(For 90 tarts)*
*Filling (makes about 850 g)*
2 pineapples, about 1.2 kg each, underripe, rather sour, fibrous, pulpy, not too juicy - peel and remove eyes to yield about 1.3 kg; rinse and drain thoroughly; chop and blend woody cores till totally smooth, and juicy part till roughly minced
1 star anise
5 cm cinnamon stick, split lengthwise
500 g sugar
*Pastry*
360 g unsalted butter
60 ml vegetable oil
75 ml water
60 g sugar
½ tsp salt
600 g plain flour
1 egg yolk, beaten
90 cloves, or thereabouts
*INSTRUCTIONS*
*1) To make filling,* put all ingredients in a non-reactive wok. Cook over maximum heat till almost dry, 10-15 minutes. Add sugar and stir till melted. Continue cooking, stirring from time to time, till light brown and starting to thicken, about 20 minutes. Lower heat from maximum to high. Cook till medium brown and just thick enough to hold its shape, another 10 minutes or so, stirring constantly to prevent burning. Turn off heat. Refrigerate 1 tbsp filling till slightly cool to touch. Press to check consistency. If too soft, cook another few more minutes. If too hard or too sticky, add 1-2 tbsp water and mix evenly.
*2) When filling is cool,* roll into little balls weighing 9-10 g each. Leave in freezer till firm, 30 minutes or longer.
*3) To make pastry,* put all ingredients except flour in a pot. Over high heat, bring to a boil. Continue boiling till foam subsides and colour darkens. Alternatively, weigh pot and contents before heating, then boil till weight is reduced by about 65 g.
*4) Turn off heat.* Tip flour into pot. Mix thoroughly and leave till just cool enough to handle. Knead to make sure mixing is even, adjusting with 1-2 tbsp water if mixture is crumbly, or 1-2 tsp plain flour if sticky. Divide into little balls weighing 11-12 g each.
*5) To assemble,* remove pineapple balls from freezer in batches so that they stay firm and easy to handle. Flatten ball of dough with palm. Place filling in middle of dough. Seal and roll as shown in video.
*6) To bake,* preheat oven to 190°C (375°F). Place tarts on baking tray lined with parchment paper. Brush thoroughly with egg yolk. Garnish with cloves. Bake till golden brown, 20-25 minutes. Don't overbake or filling would be hard and too chewy.
7) Remove tray from oven. Wait till tarts are firm enough to handle, 5-10 minutes. Transfer to wire rack. When cool, store in airtight containers. Refrigerate if keeping for more than a few days. Serve at room temperature, discarding cloves before eating. Tarts are best when filling and pastry have had a few hours to firm up after baking.
dear all, must try the recipe, it's awesome. everyone love the tarts. thank you KT
Dear KT, could you share this recipe? the link above no longer working
Please make do with this: drive.google.com/file/d/18hTFy6N06gCAIi-JiHQLsr51k94mWk4k/view?usp=sharing
like ur video but no exact measurement ... kindly share with measurement please .. thanx..
I made the pineapple jam yesterday. when I roll into balls the jam stick on my fingers and palm, why? Thanks
helo what d purpose of star anise and cinnamon?...is it ok for a powder cinnamon?...since we dont hav her n d market...thnaks
It's just to add a little extra warm flavor so yes you can use the powder one and it's going to flavor them even better then the sticks or you could just leave it out
how is the texture of the skin? does it melt in ur mouth while u eat it?
Let me taste some for you.
*nomnomnom*
Hmmm... the shells are slightly flaky and it almost melts in your mouth...
*nomnomnom*
And that pineapple jam is sweet, a bit tangy, and its chewy...
*swallows*
Hmmm that was delicious
awesome to watch XD pretty sure it's not as easy as it looks 8)
pineapple tarts are also called naztar cakes
good job!! like ur video.
did i mention u were good??? well again than, u r good!!
i grated with the eyes. oh dear why dont u just grate it with that traditional flat coconut grater
funny commentary!
i love you
musiknya g cocok