With Chinese New Year round the corner, many are baking Chinese New Year goodies, and one of the favourites is pineapple tarts. See here for the pineapple tart recipe I tried last year. I used a different recipe for the pastry this year, as this recipe for the pastry uses condensed milk in place of sugar. And it really melts in your mouth as what it proclaimed. I decorated some of the pineapple tarts to look like Rilakkuma.
Recipe from Nasi Lemak Lover (I halved the recipe for the batch I made).
- 170 grams butter
- 100 grams sweetened condensed milk
- 1 egg yolk
- 250 grams plain flour/ all purpose flour
- 350 grams pineapple paste filling (I used storebought)
1. Cream the butter and condensed milk until fluffy.
2. Mix in the egg yolk and beat until incorporated.
3. Sift in the flour and mix until dough is formed. (Note: I chilled it for couple of hours after this before making the tarts, as all shortcrust buttery pastries are, I find it too difficult to work with it when it is too soft. Chilling the pastry first firms it up well enough to work with).
4. Cut out the dough accordingly and place a small ball of pineapple paste on top. I made some Rilakkuma pineapple tarts out of the batch, by adding two additional small balls of pineapple paste on top and small bits of pastry dough for the ears and snout.
5. Bake in a preheated oven at 165 Celsius for about 20-25 minutes. (Note: I chuck all the pineapple tarts in the freezer for 5 minutes before they go into the oven, I find it firms up the pastry better and hence it does not spread and go out of shape while baking).
For those that are decorated into Rilakkuma, I stuck in black sesame seeds for their eyes while the pineapple paste is still warm right after it is taken out of the oven. The snout details are drawn with unsweetened melted chocolate.