Taiwanese Pineapple Tarts
Ingredients
The dough
-
2
sticks
butter
-
½
tablespoon
shortening
-
2
tablespoons
icing sugar
-
1
large
egg
-
1
teaspoon
pineapple essence
-
3
cups
all-purpose flour
-
2
tablespoons
milk powder
-
2
tablespoons
corn flour
The pineapple paste
-
12
oz
pineapple, peeled, cored, diced
-
1.4
lbs
winter melon, peeled, seeded, diced
-
¾
cup
granulated sugar
-
½
cup
maltose syrup
Instructions
- Cream the butter, shortening, and icing sugar until light and fluffy.
- Add the egg and pineapple essence, if using.
- Fold in the all-purpose flour, corn flour, and milk powder, then refrigerate the dough.
- Divide the dough into 30 pieces and wrap each with the pineapple filling.
- Press into a square mold and bake at 170°C for 15-20 minutes, then turn and bake for another 15 minutes until brown.
- For the pineapple paste, puree the pineapple and winter melon separately.
- Cook the combined mixture over medium-high heat until most liquid evaporates.
- Add sugar and cook until thick, then stir in maltose syrup and cook until very thick.
Nutrition Facts (estimated)
Servings
4
Calories
490
Total fat
5g
Total carbohydrates
151g
Total protein
12g
Sodium
61mg
Cholesterol
44mg
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