Pineapple Roll Tarts
“Pineapple tarts are firm favorites during festive celebrations such as Hari Raya and Chinese New Year. Most households either make their own to go to great lengths to place orders from the best source. Try making these crisp short-textured tarts. They make take a bit of time, but they are easy to make and will earn you bountiful complemented."
Make about 100 little rolled tarts
50g milk powder (full cream!) 40g corn flour 365g plain flour 300g cold butter, diced 30g icing sugar, sifted 1 t. vanilla essence 1 large egg, lightly beaten Pineapple Jam, rolled into small cylindrical shapes (Recipe see below)
Line baking trays w/ non-stick baking paper. Sift together the milk powder, corn flour and plain flour. Cream the butter with the icing sugar and vanilla essence until light and fluffy. Add the egg and beat for 30 seconds. Stir in the sifted dry ingredients and beat for 30 seconds or just long enough to bind into a smooth dough. Spoon the dough into a piping syringe fitted with a ribbon disc and pipe ribbon lengths about 10cm long. Place a piece of pineapple jam on one end of the pastry and roll the pastry to encase the jam. Place on the prepared tray and bake in a preheated 175C oven for 25 minutes. Cool on wire racks.
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