Tuesday, January 29, 2013

‘黑金’ 黄梨塔

'Black Gold' Pineapple Tarts

Pastry Ingredients (open tarts) approx 70 small pcs
  • 400g flour 
  • 2 tbsp charcoal powder
  • 1/4 tsp salt
  • 1 tbp sugar
  • 250g unsalted butter
  • 500gm pineapple jam
Egg mixture : mix together 1/2 egg, 1/2 tp vanilla 

  1. Shift flour, add in salt and sugar, mix well.
  2. Cut butter into small cubes, rub butter into flour till mixture resembles breadcrumbs.
  3. Add in beaten egg mixture to the flour to form a pastry dough, chill for 1/2 hour.
  4. Roll pastry to 0.5cm thickness, cut with a special tart cutter.
  5. Bake in preheted oven at 180 deg cel for 10mins.
  6. Brush some yellow/gold dust over the tarts. Fill tart with pineapple jam. 
  7. Rebake at preheated oven at 180 deg cel for 15mins until firm.


Anonymous said...

wow...very unique combination. thanks for sharing the recipe.

A Regular Silent Reader,
Adeline H

Janine said...

my grandma is very 'pantang' so i definitely wont be able to make this for CNY but i can see potential for this for after-CNY bakes for the young folks ;p brilliant idea!

lena said...

i quite like the contrast of the colours here:)

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