Cheesy flavour ‘yuan pao’ pineapple tarts for this CNY. Sure prosper with the nice, auspicious shaped pineapple tarts, hehehe!.
Like other pineapple tarts recipes, this recipe is also a keeper. The tarts are lovely, soft, buttery and with the ‘fragile’ texture. Loves the new shape that I made and happy with the store bought pineapple jam that is not too sweet. Blends well with the not too sweet pastry.
[makes 80 pieces]
Filling – 250-300 gm pineapple jam-roll into small balls
1 egg yolk mix with 1 tbsp water for glazing
small paper cup cases
240 gm soft butter
20 gm icing sugar
1 egg yolk
1 tsp vanilla essence
320 gm plain flour + 40 gm cornflour + 40 gm cheese powder