future wife: nak beli pineapple tarts 🍍🧈 me: we have em at home #fypシ #pineappletarts #nastar #meltinyourmouth #tiktoksg #tiktokmasak #LearnOnTikTok #foryoupage #sgfoodie #CNY2024 go through the recipe with me~ (Melt-in-your-mouth Pineapple tarts 🍍🧈) 📌note: one of my fav kuihs for festive events 🥳 The pineapple jams are made from scratch hence these treats can only last maximum 2 weeks! the pineapple sweetness is just nice and pastry just disintegrates once you pop these treats in! 😋🤤 this yields about 42 tarts with excess pineapple jam 📝ingredients: [Pineapple jam] 2 whole pineapples, 1200g 200g honey rock sugar 1 cinnamon stick 1 star anise 1/2 lemon juice and lemon zest 30g butter (don’t leave this out!) [Pineapple pastry] 130g golden churn salted butter 35g icing sugar (sifted) 1 egg yolk 30g milk powder (sifted) 10g custard powder (sifted) 200g cake flour (sifted) [Eggwash] 1 egg yolk 2 tsp water 1/4 tsp melted butter Oven mode: Top and Bottom Middle rack, 160c first batch, 180c second batch (after eggwash) Process 🍳🔪 [Jam] 1) Cut pineapples into fours and remove core. Sliced into smaller cubes and pulse blend them till slightly smooth. 2) In a wok/ non-stick pan, add pineapple puree and rock sugar on high heat. Add cinnamon stick and star anise and keep mixing until 80% dry. Once the mixture darkens into light brown colour and is dry in texture, lower the heat and add both lemon juice and lemon zest. Keep stirring and only lower heat to low once mixture is completely dry and it starts to look jam-like. Remove aromatics and continue stirring again until it becomes a paste and it sticks to the spatula. Add butter and remove from heat. 3) Allow paste to cool completely before sealing with cling wrap and storing it in the fridge overnight. Take out 1 hr before assembly for easier handling. [Pastry] 1) In bowl, add in room temp butter and whisk till smooth. Add sifted icing sugar and fold it in. Add egg yolk and whisk until no visible streaks of egg. 2) Add in sifted milk powder and custard powder and fold it in as well. Add in half portion of sifted cake flour and fold well. Add in the remaining sifted cake flour. Cover batter with cling wrap and refrigerate while you prepare the pineapple jams. 3) Roll pineapple jams into balls (8g each) Roll dough into balls (10g each). Create a dent on the dough and add the jam. Seal and roll it into a smooth round ball. 4)Preheat oven to 160c and bake it for 16 mins. Double glaze with eggwash (rotate the pan) and pop it in again at 180c for about 17 mins or until golden brown. (Every oven is different so please do check as and when) Pro-tip: If the tarts look pale, pop it back in the oven for about 5 mins and in 2mins increments till the baked glaze is fully visible. The base of the tart and the glaze should be golden brown :)