Taiwanese Style Pineapple Tarts 凤梨酥
Author: 
Serves: 25 pieces square tarts
 
Ingredients
For the Pastry
  • 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)
Fillings
  • 500g Pineapple Filling
  • 300g Wintermelon
  • 100ml water
Others
  • 8 pieces Salted Egg Yolk (Cooked and smashed) - optional
Instructions
  1. Sieve the flour, milk powder and cheese powder in a large mixing bowl and set aside
  2. *Preheat oven at 180 degress celsius at least 30 mins before baking; Airfryer @ 160 degree celsius at least 5 mins before baking
Making the Pineapple-Wintermelon Filling
  1. Peel off the skin of the watermelon using a fruit peeler and remove the seeds and core
  2. Cut the wintermelon into small cubes
  3. Transfer the cubed wintermelon into a blender and add in 100 ml of water
  4. Blend until smooth
  5. Sieve the wintermelon mixture through a sieve and press off any excess water, leaving behind only the almost dried fibres of the melon
  6. Transfer the wintermelon into a heated pan and add in the pineapple filling
  7. 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
  8. Set aside to cool
Making the Crust
  1. In a large mixing bowl, add in cubed butter, icing sugar and cream at low using a mixer (use paddle attachment if available)
  2. When the icing sugar is combined into the butter, increase to high speed and cream until the butter mixture is light and creamy.
  3. Slowly add in the egg yolks (one at a time) and then lastly the white.
  4. Cream until the eggs are combined into the butter mixture.
  5. 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.
Rolling & wrapping the Pineapple Tarts
  1. 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
  2. Roll into a ball and and place onto a baking tray lined with baking paper
  3. *Refer to the post for step-by-step pictorial guide on the wrapping part.
  4. 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
  5. Allow the tarts to cool completely before storing in air tight container
Recipe by eckitchensg at http://eckitchensg.com/2018/01/taiwanese-style-pineapple-tarts-%e5%87%a4%e6%a2%a8%e9%85%a5/