My Review

Ingredients (yields approx 160 circle, love, star and flower shaped cookies (0.5 - 0.7cm thickness * 2 - 4 cm diameter) 400g Ghee (clarified butter) 700g all-purpose/plain flour pinch of salt (1/2 tsp salt) 1 tsp baking powder 280g icing sugar 1 tsp vanilla essence 100g blanched almond (super fine powder) Methods 1. In a bowl, sift all-purpose/plain flour 2. Add in salt and baking powder and stir to mix well and left aside till step 5 3. In another mixing bowl, cream Ghee with icing sugar till pale yellow (should look lighter than original butter yellow) and smooth texture (no lumpy sugar 4. Add in vanilla essence and mix well 5. Add in sifted flour portion by portion, till well mixed 6. Add in blanched almond and mixed thoroughly and formed a dough 7. On a plastic/cling wrap, shaped the dough to a long cylinder shape and wrap it. 8. Refrigerate the dough for 30 mins 9. After 30 mins, preheat oven @ 180 Celsius 10. Remove dough from fridge and cut the ...

After a few years of not making pineapple tarts, this year I tried again. This time round, I added something to my original recipe here to make the pastry softer, Ghee.  I made almond sugee cookie days ago and felt in love with the soft melting pastry. After browsing through the website on several other pineapple tarts recipe that used ghee, it seemed that just having an additional 2 tablespoons of Ghee with an increased amount of flour will make the pastry softer. So this is it, my revised recipe with Ghee: Ingredients  (yields approx 65~70 pineapple tarts balls - 2cm diameter) Pineapple Tarts 250g unsalted butter 470g plain flour 1 tsp baking powder (Optional, in my case, I did not have it so I did not add any in) 1/2 tsp salt 50g icing sugar (Can be lesser than 50, around 48g/49g) 2 eggs (separate egg yolk with egg white into two different bowls) 1/2 tsp vanilla essence 500g (1/2 pack of a 1 kg) pineapple preserve filling paste (bought t...