Taiwanese Style Pineapple Tarts 凤梨酥 is a must buy local product of Taiwan.
Beside having a different shape as compare to Singapore version one, this tart is moulded in rectangular or square shape, have wintermelon added to the pineapple fillings. Some will prefer the Taiwanese version because of the generous pineapple filling. Some prefer the Singapore version.
You can find the recipe to Singapore version of Melt-in-your-mouth Pineapple Tarts here:
I did not make my own pineapple filling. Instead, I got the ready-made pineapple filling from Phoon Huat and mixed in wintermelon.
There are a few version of pineapple filling in Phoon Huat and which one to get. For the Singapore version of pineapple tarts, i chose a sweet and tangy version – this
For this Taiwanese version one, I used their premium one – sweet only.
Butter wise, I used Anchor Butter
You can also use President or Golden Churn as personally I feel these butter resulted in more buttery aroma.
The pastry used is the same as the Melt-in-your-mouth Pineapple Tarts but baked longer for a more crusty texture.
So you can actually make 1 batch of pastry and prepared 2 different pineapple fillings. And make have 2 different type of Pineapple tarts
Step-by-Step Recipe with Pictorial Guide
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Making the Pineapple & Wintermelon Filling
I will suggest you to make the filling first so that you have ample time to allow the filling to cool down.
1st, peel off the skin of the wintermelon using a fruit peeler and remove the seeds & core
Then cut the wintermelon into small cubes
Transfer the cubed wintermelon into a blender and add in 100ml of water. Blend until smooth
Sieve the wintermelon mixture using a sieve and press off any excess water, leaving behind the almost dried fibres of the melon
Transfer the wintermelon to a heated pan and add in the pineapple filling
Cook under medium high heat for about 20 mins or until the mixture become dry and sticky. keep stiring to prevent the filling from getting burnt
Once ready, set it aside to cool and proceed with making the crust.
2. Making the Crust…
Cut the butter into Cubes and allow it to slightly “thaw” to room temperature
Add the cubed butter and icing sugar into a mixing bowl.
Use a paddle attachment if available. Start creaming the butter and icing sugar at low speed until all icing sugar is combined into the butter. Then turn up the speed and cream until the butter mixture is light and creamy
Then slowly add in the egg yolks (one at a time) and then lastly the white. Cream until the eggs are combined into the butter mixture
Reduce the speed of the mixer to low. Then add in the sifted Flour-cheese-milk powder mixture (seperate into 4 parts and add in part by part). IT IS VERY IMPORTANT not to overmix at this stage. Stop the mixing once the flour is well combined into the mixture. Overmixing will result is a slightly tougher crust.
3. Rolling, rolling and rolling
Before the wrapping of the tarts, you need to roll the Pineapple fillings and the pastry into balls of 22 gram and 30 gram, respsectively. Get all your little helpers to assist in this. Oil your hands to prevent sticking of the pineapple filling. You can add in about 1 teaspoon of cooked and mashed salted egg yolk into the middle of the ball of pineapple filling (optional) then roll into a ball.
4. Wrapping of the Tarts
After the rolling, you can start to wrap the tarts. At this stage, you might want to start preheating your oven @ 180 Degree Celsius so that you can bake your 1st batch once you are done with the 1st tray (Airfryer can preheat 5 mins before baking).
1st, flatten the pastry to your desired thickness.
Then place the ball of pineapple filling on the pastry.
Wrap the pineapple ball inside the pastry and roll it into a round ball
Press the ball into the taiwanese pineapple tart mould. I got this mould from Phoon Huat at about $8.50 (if i remember correctly).
Unmould the pressed tart from the mould by slowly pushing the edge of the tart off the side of the mould.
Place the moulded tart onto a baking tray lined with baking paper.
when the 1st tray is filled with tarts and you can continue with the next tray while baking.
4. Baking time!!!
Bake in oven for 25 to 30 mins and turn the tray halfway during baking if your oven is not fan assisted oven (for a more evenly baked tarts).
For Airfryer, preheat the fryer 5 mins before baking at 160 degree celsius and bake for 15 to 20 mins.
Tada!
- 250g Unsalted Butter (Cubed ande allow it to "thaw" slightly to room temperature); not melted
- 50g Icing Sugar
- 2 Egg Yolks
- 1 Whole Egg (Yolk + White)
- 350g Top Flour
- 50g Milk Powder
- 50g Finely Grated Parmesan Cheese (looks like powder)
- 500g Pineapple Filling
- 300g Wintermelon
- 100ml water
- 8 pieces Salted Egg Yolk (Cooked and smashed) - optional
- Sieve the flour, milk powder and cheese powder in a large mixing bowl and set aside
- *Preheat oven at 180 degress celsius at least 30 mins before baking; Airfryer @ 160 degree celsius at least 5 mins before baking
- Peel off the skin of the watermelon using a fruit peeler and remove the seeds and core
- Cut the wintermelon into small cubes
- Transfer the cubed wintermelon into a blender and add in 100 ml of water
- Blend until smooth
- Sieve the wintermelon mixture through a sieve and press off any excess water, leaving behind only the almost dried fibres of the melon
- Transfer the wintermelon into a heated pan and add in the pineapple filling
- Cook under medium high heat for about 20 mins or until the mixture become dry and sticky. Keep stirring the prevent the filling from getting burnt
- Set aside to cool
- In a large mixing bowl, add in cubed butter, icing sugar and cream at low using a mixer (use paddle attachment if available)
- When the icing sugar is combined into the butter, increase to high speed and cream until the butter mixture is light and creamy.
- Slowly add in the egg yolks (one at a time) and then lastly the white.
- Cream until the eggs are combined into the butter mixture.
- Add in sieved flour-milk-cheese mixture in 4 seperate batches, and continue to mix *Do not overmix. just mix until flour is combined into mixture.
- Roll pineapple filling into balls of 22g each (add in 1 teaspoon of mashed salted egg yolk in the center of the pineapple fillings before rolling into ball, if using) and wrap each pineapple filling with 30g of dough
- Roll into a ball and and place onto a baking tray lined with baking paper
- *Refer to the post for step-by-step pictorial guide on the wrapping part.
- Bake in Oven for 25 to 30 mins or until golden brown; Bake in Air Fryer for 15 to 20 mins or until golden brown
- Allow the tarts to cool completely before storing in air tight container