Melt in Mouth Pineapple Tarts (II)

Years after years making this never have i need another melt in mouth Pineapple Tarts. This recipe is the best!! I always double ingredients for my orders and give away!

It is seriously time consuming when doing it alone, but i am enjoying it myself.  I make the dough, measure and roll them into ball a day ahead, so this way could save me alot of time to do some other thing.  That goes the same with the pineapple jam.  Pineapple Jam prepare ahead of baking day.  These balls are gigantic and satisfying!!

PINEAPPLE TARTS PASTRY:- 
INGREDIENTS
350g butter 
100g sweeten condensed milk 
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash

METHOD:-
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour, mix till become a soft and not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10-11g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
7. Bake in preheated oven at 180c for 40-45mins or till golden brown.

Almond Peach Tart

Hi to all readers!! Im back to update my humble blog as i have too many recipes pilling up in my brain..hehe...and im running out of space!! got to share it with y'all.   I will starts from where i stopped last year December and will continue until today.  So i hope you all enjoy my blog and recipe.  Take Care and thank you for reading.

07.12.2014 - ( date is for my own record of cooking ).  Here i prepared a beautiful and delicious Almond Peach Tart, it was my 2nd time making this yummy tart.  Its simply delicious.

My Tart pastry recipe adapted from "The Complete Book of Baking" and for the Almond filling adapted from "Something Sweet - Food Lovers " cookbook.

FOR PASTRY / CRUST INGREDIENTS:-
190g All Purpose Flour
4ml salt
90g Cold Unsalted Butter, cut into pieces
1 egg yolk
40-45ml / 2 1/2 - 3tbsp ice water ( i used only 1tbsp ice water ) 

* For the pastry, sift flour and salt into a bowl.
* Add in cold butter and cut in with a pastry blender until mixture resembles coarse breadcrumbs.  Stir in egg yolk and just enough water to bind the pastry.  Gather into a ball, wrap in baking parchment and chill for at least 20 minutes.
* On a floured surface, roll out the pastry to 3mm thick.  Transfer to a 24cm pie dish.
* Trim the edge, prick base and chill until need. Not needed blind bake.


FILLING INGREDIENTS:-
3 Eggs
150g Sugar ( i reduced to 120g ) 
150g heavy cream
2tbsp lemon juice
1tsp lemon zest
75g butter
150g Ground Almond
3-4 peaches ( i used 1/2 half canned of sweet peaches )
Almond Flakes, sprinkle - topping, optional
Dash of cinnamon powder, optional

* Meanwhile, put the eggs and sugar in a bowl and beat together until thick and foamy.  Stir in the cream, lemon juice and lemon zest and add the butter in small pieces.  Stand the bowl over a saucepan of simmering water and beat with an mixer until thick and creamy.  Stir in the ground almonds.

* Drop the peaches into boiling water for a few seconds, then skin, halve, remove the pits ( stones ) and slice thinly.  If u canned peach, drain syrup and slice peaces into desire shape and size.

* Pre-heat the oven to 200c.

* Roll out pastry on floured work table and use to line 9-10" / 24- 26cm tart pan / tin, cut off the excess by rolling over the top of the pan with your rolling pan.  Line with a sheet of baking parchment and weight down with dried beans.  Bake in the oven for 20 minutes.  Remove the baking parchment and dried beans, set aside.  Spread the almond filling smoothly into the hot pastry shell and arrange peach slices attractively on top and * sprinkle with almond flakes and dash of cinnamon powder ( optional ).

* Bake at 180c for 1 hour and 30 minutes until the filling is set andlightly browned, but cover with foil if it browns too quickly.   Removed tart from oven, brush peach syrup on tart and leave to cool before serving with vanilla ice cream.

Melt in Your Mouth - Pineapple Tarts

25.07.2014 - Batam,  Raya is around the corner, so thought of making some buttery and melt in the mouth Pineapple Tarts.

Bought 2 pkt of ready cut pineapple with cores attached, around 737g 2 pkts.  So i used them all in making the fillings.  I blend in the cores too, nothing to be wasted.  Making the pineapple filling can be a day ahead or a week ahead, pineapple filling can keep up to few months in an air tight jar.

For the pineapple dough, i got this recipe from Nasi Lemak Lover blog.  Her recipe sounds good, so i give it a try.  I have been reading many pineapple tart recipe dough, can't make my decision of which recipe to try, but decided to try NasiLemakLover.  It turn out to be very yummy!! it really melt-in-your mouth tarts as said on her recipe.  So buttery delicious.

Please refer the complete pineapple tarts recipe on her blog.  Because i used my own measurement for the pineapple filling but surprisingly its just perfectly enough for making the tarts, im so glad... :) clap clap! good job to myself.

Homemade Pineapple Jam
737g Pineapple, blend with food processor ( do not add water or discard the pineapple juice )
3/4 cup sugar
1/2 tbsp vanilla essence

Method
Cook blended pineapple with juices in wok over low heat until water reduced.  Add in sugar and vanilla essence cook over low heat, keep stiring till thicken, dish up and cool or into fridge.  Pineapple Jam / Fillings can make a day ahead.  Extra pineapple fillings can use as jam for bread.

Pineapple Tarts Pastry Ingredients:-
350g butter 
100g sweeten condensed milk 
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash

Method Pineapple dough:-
1. Cream butter and condensed milk till light.

2. Add in egg yolk one at a time, and beat until combine.

3. Mix in flour, mix till become a soft and not sticky dough.

4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each) i roll my dough about 11-12g each for ineapple filling no measurement.

5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.

6. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.

7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown. i preheat at 180c, bake at 180c for 40-45mins.  All perfectly brown.  A total of 93pcs.

Hong Kong Egg Tart III

27.07.2013 - Batam.  Now this egg tarts are made with evaporated milk. :) so it is successful like the rest that i used this milk.  My son just love it!!   You can check the recipe out on my blog page under Hong Kong Egg Tart Recipe

Hong Kong Egg Tarts II

12.03.2013 - Batam.  I was so desperate to make some egg tarts for my son but unfortunately i do not have evaporated milk. So i replace with fresh milk.  I used the same recipe of the Hong Kong Egg Tart i have posted on my blog. 

The baking time eventually end up more longer, because i find that the egg tarts were still wobble in the centre of the custard, and it still quite watery.  I let it bake longer and end up have a burn edges around the tarts.  

So i find that using fresh milk replace evaporated milk is not a good idea.  Fresh milk just didn't hold it together as firm as evaporated milk.  Anyway, when it was cooked, the custard was sunk in a little when it was cool and burnt edges.  Custard wasn't that firmed but the tarts still taste as good and edible.

Conclusion, tart is edible and looks good but if you are expecting a good firm egg custard, i recommend you to use evaporated milk.  

Coconut Tart

06.11.0213 - Batam.  I have a bag full of grated coconut left from my kueh making yesterday.

So thinking to make something with grated coconut to use up all the grated coconut.  Here is one of the very great idea, bake some coconut tarts to finish it :P

Coconut Tarts
Makes 12 coconut tarts

Mix the coconut filling first before pastry.  B cos Coconut Filling need to refrigerate for 1hour

Coconut Filling :-
150g Grated Coconut + 1/2 cup again added ( b cos i have a lot of grated coconut so to use up! :)
100g granulated sugar
25g flour
2 eggs
1/2 tsp baking powder
100ml evaporated milk ( I use fresh milk because no evaporated milk available )
3/4 cups or 175ml of cold water

* Mixed all dry ingredients in a bowl and with a spoon to mixed well.  Add in wet ingredients milk & water mixed well with a spoon. The mixture should be watery.
* Refrigerate mixture for 1 hour then do the pastry dough mixing.  ( i refrigerate my mixing only 25 minutes only )

Ingredients Pastry: 
200g Flour
1 egg yolk
140g butter ( soften )
70g icing sugar

* Mixed and knead the butter pastry into dough but put everything inside and hand mixing.
* Spread some flour on the working table and knead there. keep kneading until everything is mixed.
* Refrigerate the dough for 20mins until it is in workable state. ( my dough is workable, so i refrigerate only maybe 5 mins )
* After out from Fridge.  Roll out dough and divide into 12 portion.
* Use 2 thumbs to press the dough into tin.  Tidy up edge with your index fingers.
* Pour Coconut fillings into tart with a large spoon to 80% fulled and tap on it to flatten the fillings.
* Bake in middle rack.  Bake at 200c to 20-25 mins. ( bake for 45 mins )
* Remove from Oven.  Let them cool down and remove tart from tin. They should come out easily!

( The tart is really moist inside but not wet and most importantly not dry.  It is so delicious and the pastry shells were so buttery and crunchy, so delicious )


Notes:
1) This recipe makes approx 12 egg tarts. Im using recycle aluminium foil tin.
2) Keep the tart tins on the table when you mould the pastry into the moulds.
3) Use your index fingers to guide your thumbs and keep the edges nice.
4) You do not have to refrigerate the dough if it is already in a workable state.
5) The butter should be softened.
6) The heat in my oven doesn't seem to circulate very well (from my experience in baking egg tarts and coconut tarts.)

Peach Almond Tart

21.10.2011 - Brunei.  That was the date i made this Peach Almond Tart.  I remember i haven't post this recipe on my blog and here it is.  It is easy and delicious.  I adapted this recipe from my cook book " Food Lover".  I used A Ingredients for my tart crust which not from this recipe.  B Ingredients pastry is the original crust recipe of this tart. Is up to your choice.  They are almost the same.

I add some almond flakes & cinnamons before bake.  and it was delicious and lovely and i served with Vanilla Ice Cream.

Happy Baking!!

A Ingredients For Pastry:- ( shortcrust pastry i used for this recipe )
2 cups all purpose flour
12tbsp/ 170g cold unsalted butter ( cut butter into small pieces )
1/2tsp salt
2tbsp icing sugar
1/2cup ice water

B Ingredients For Pastry:- ( This is the original tart crust for this recipe )
2 cups/ 200g all purpose flour
3 1/2 oz / 7tbsp / 100g cold butter ( cut butter into small pieces )
Pinch of salt
1-2 tbsp cold water

Ingredients For Filling:-
3 eggs
3/4 cup / 150g sugar
2/3 cup / 150g spoonable heavy cream ( double cream )
2tbsp lemon juice
1tsp lemon zest
2 1/2 oz / 5tbsp / 75g butter
1 1/2 cups / 150g ground almonds
3-4 peaches, depending on size ( can peach )
Finishing with sprinkle of Almond flakes & cinnamon powder

METHOD

* Pulse in a food processor the flour, butter, and salt just until the mixture resembles a coarse meal with some small (pea-size) butter lumps.  Slowly drizzle in the ice-water, one tbsp at a time. Squeeze a small handful of the dough, if it doesn’t hold together; add more ice water. Do not overwork the dough, or the crust will be tough.  Turn the dough out onto a work surface. Gather the all dough together and wrap it up with plastic wrap and let it rest in the fridge for 1 hour. OR

* If you do not own a food processor, use pastry cutter to make a crumbling mixture or with hand to mix flour, butter, salt & sugar.  Add water to make a dough.  Form into a ball, wrap in plastic wrap and put into refrigerator for about 1 hour.  ( the process is exactly the same as above )

* Pre-heat oven 350f / 180c/Gas Mark 4.  Bake for 45mins.

* Roll out pastry on a floured work surface. Used 9-10" / 24-26cm tart tin/pan.

* Cut off the excess by rolling over the top of the pan with your rolling pin.  Line with a sheet of baking parchment and weight down with dried beans/ rice.  Blind Baking for 20mins.  Remove the baking parchment and dried beans/rice.  Keep the crust aside.

*   In a bowl, put in eggs & sugar and whisk until thick.  Stir in cream, lemon juice and lemon zest and add in butter in a small pieces.  Stand the bowl over a sauce pan double boil of simmering water and beat/whisk till the mixture become thicken and creamy.  stir in ground almond

* For fresh Peaches : Drop the peaches into boiling water for a few seconds, then skin, halve, remove the pits (stones) and slice into wedges.  I used canned Peach.  Discard syrup and cut peaches into wedges.

* Spread almond filling smoothly into the warm crust / pastry shell and arrange the peach slices on top.  Sprinkle with cinnamon powder and Almond Flakes.

* Baked in the oven for about 45 mins or until the filling is set.   It should be lightly browned but cover with foil if it brown too quickly.

* Leave to cool before serving.  Serve with vanilla ice cream.

Hong Kong Egg Tart Recipe

25.04.2013 - I love egg tarts! and so as my little one.  I find making egg tart as easy as pie. so love to share this recipe with all of u who loves egg tart.  :)

Enjoy Baking!

Ingredients for Pastry
140g butter ( room temperature, cut into small pcs )
200g plain flour
70g icing sugar
1/2 egg or 1 small egg

Ingredients for egg fillings
140g castor sugar
300ml water
80ml full cream evaporated milk ( do not use fresh milk or whole milk, the result wont be the same )
4 eggs

Method:-

1) mix in all pastry ingredients in a mixing bowl.  mixed and press butter with hand or with a pastry cutter to mix. ( but i prefer to use both hands to do the magic! ) after mixed well and

2)  Knead!

3) spread some flour on the working table, knead for about 10mins until everything is mixed and refrigerate for 20mins until it is firm in a workable stage. ( Do not need to refrigerate your dough if is already at the workable stage )

4) Ingredients for Egg filling.  use a sauce pan, pour in water and sugar ( no need to stir ) let it melt down into water syrup and leave sugar syrup to cool. set aside.

5) When the dough is ready, knead it again for one minute and into a long shape, cut the dough into an equal size, make a small round ball to mould the pastry dough easily.

6) take one small round dough, ( keep the tart tin on the table when you mould the parstry into the mould ) lightly press down the pastry and bottom deep with some flour and place the pastry into the mould.

7) Press with your two thumbs, use your index fingers to guide your thumbs and keep the edges nice.  The edge should be slightly higher than the tin. When all done, but aside, it should be 12 egg tarts.

8) Now back to the sugar syrup, after sugar syrup cooled down completely.  Add in milk and eggs into the sugar water and whisk until combine. don't too over beat the egg or it will form bubble.

9) Shift the egg filling to a clean jur or bowl and pour egg filling into the tarts.

10) bake 200c for 15 to 20 mins.  ( Depending on your oven, if ur egg tarts are not cook, u can add more minutes to bake until its done. )

11) Egg tart is ready when the toothpick could hold itself.