Pineapple Tart & Egg Tart

Pineapple tart are famous among asian people for festive season greeting which will not be missed out but out of the blue ... i bake it on Labor  Day... hehehehe 

Ready to eat... Pineapple tart & Egg tart

Pineapple

Grated Pineapple, Sugar, Maltose, Cinnamon, Cloves & Star Anise

Roll into a small ball about 1/2 teaspoon pineapple filling/jam

Pineapple Filling/Jam
3 nos       Pineapple, grated
150g       Sugar
1/2 tbsp  Maltose
1 tbsp     Lemon Juice
1 piece  Cinnamon Stick
4 nos     Cloves
1/2         Star Anise


Methods:
1. Remove skin off the pineapple and gouge out the black eyes with a sharp knife.
2. Grated pineapple into a large bowl or you can blend it.
3. Strain off half the juice. 
4. Put all the ingredients into a saucepan under moderate heat until begins to boil. Reduce to medium heat, stirring occasionally and cook till jam is thick and on the dry side.
5. Remove the cinnamon stick, cloves and star anise. Set a side to cool, store in air-tight container and kept in the fridge.

Cold Butter & Flour Mixture

Bread Crumbs look alike Butter Mixture

Wrap the Pastry and put inside the fridge

Glaze with egg wash

Ready to bake

Pineapple Tart

Pastry

330g          Flour

10g            Corn Flour

2 1/2 tbsp  Icing Sugar

1/2 tsp       Baking Powder

200g          Cold Butter

1/2 tsp       Vanilla Extract

5 tsp          Ice Cold Water

Egg wash : Lightly beat 1 yolk with 1 tbsp milk.

Methods:

1. Lightly beat egg yolk with vanilla extract.

2. Sieve Flour, Corn Flour, Baking Powder, and Icing Sugar into a mixing bowl.

3. Cut the Butter into small piece and put into the flour mixture.

4. Use rubbing in method to rub in butter into the flour until it is bread crumbs like. (Use your's fingers tip.)

5. Add egg yolk and ice water into the flour and use folk to blend well to form a dough.

6. Wrap the dough with cling wrap  or into freezer bag and refrigerate for 1 - 2 hours.

7. Remove dough from fridge and use rolling pin to roll out the dough into 7mm thick and use tart cutter to cut out the dough. Place tart onto the baking tray lined with baking sheet and glaze with egg wash. Lightly press the pineapple filling/jam onto the indentations of the tart.

8. Bake at 160'C pre-heated oven for 20 - 25 minutes. Leave to cool before storing.

There is some balance of the pastry and i bake egg tart.

Egg Tart

After Bake

Egg Custard 
240g Hot Water
85g Sugar
3 nos Large Egg
1/4 tsp Vanilla Extract
1/4 tsp Vinegar


Methods:
1. Dissolve Sugar with Hot water. Set aside to cool down
2. Break eggs in a mixing bowl, lightly stir.
3. Add in syrup (no.1), vanilla extract and vinegar, lightly stir well to combine. Sift twice.
4. Line dough in the middle of tart tins, one by one. Lightly press the dough with your thumbs and finger, starting from the bottom then up to the sides. While pressing the dough, turn the tart tin clockwise in order to make an even tart shell. Trim away any excess dough.
5. Pour egg custard in the tart dough - about 90% full.
6. Bake at pre-heated oven at 180'C for 35mins or till golden brown.
7. Remove from oven and leave cool.


Note: Egg custard ingredients given above is for 12 pieces.