Pineapple Tart

Most of us would think freshly baked pastry are best when they are right out of the oven. But not for these pineapple tarts. They tasted way better the day after. Right out of the oven, the buttery tart base is a little crunchy in texture but when the pastry get a rest overnight, they transformed into a melt-in-your-mouth texture and oh were they good. Traditional mooncakes is the other baked pastry that will improve in texture after resting for a few days. Let's get baking. Pineapple Tart…

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Easy and delicious sweet recipes, simplified Asian recipes—join us on a culinary journey to please the senses!

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Pineapple Tarts Ingredients Pastry: 400g plain flour 250g cold butter, diced 2 egg yolks, cold 2 tbsp iced water 1/2 tsp salt 1/2 tsp vanilla extract Method Mix the yolks with vanilla and iced water. In a food processor, pulse the flour, salt and butter until they resemble bread crumbs. With the motor running, add the yolk-water mixture and process until the dough starts to come together. Pour out the contents and gently knead the dough to form a ball. Flatten and wrap in clingwrap. Rest it…

This Taiwanese Pineapple Cake recipe is my rendition of the famous ‘feng li shu’ (鳳梨酥) from Taiwan. They are traditionally eaten during major celebrations such as engagement ceremonies or wedding parties. The hokkien pronounciation of pineapple (‘ong lai’) has a very auspicious meaning of ‘prosperity is coming’.