I found this recipe in the Net and it took me a year before I finally made up my mind to try it out.
Thank you Bittersweetspicy for sharing 🙂
I love it even though I’m not actually a fan of pineapple tarts …. my hubby, youngest daughter and even my eldest daughter’s friend (who slept over last night) loved it! In fact, the friend asked if she could order from me and I told her if the mood strikes again, when I baked the tarts next time I would give a tub away to her …. told her no need to order cos I don’t take orders.
I’m an amateur baker and I baked when I have the mood … so its really not convenient for me to take orders 😉
Since this was my first attempt at making this lotus-shaped tarts, I have to say that I need lots of practice to perfect it. The visual did not look as good but one thing I was satisfied was the taste. The tarts really taste good. This recipe is indeed a keeper!
To view the recipe with visual instructions do click at the original site here
Lotus-shaped Pineapple Tarts
Ingredients for pastry:
400 g butter
2 egg yolk
1 egg white
2 tbsp milk powder
2 tbsp powder sugar
1/2 tsp vanilla essence
600 g plain flour (sifted)
1 packet of instant pineapple filling or you could make your own (the most preferred option since the store bought are usually hard and dry unless you mix them up with fresh pineapple)
Combine and mix thoroughly ingredients A using a spoon.
Add the plain flour and .mix thoroughly till it becomes a soft dough.
Roll dough placed in between a plastic sheet to 1/4 inch thickness. Use a floured 5 or 6 petal flower shaped cookie cutter and cut dough.
Gently press the center of flower-shaped pastry with finger and place the pineapple filling on it.
Using a small scissor, snip the edge of petals and lift it up onto the filling.
Place on a baking tray and bake in preheated oven at 150 degree C for about 30 mins.
Rotate the tray halfway through the baking.
Cool tarts and its ready for storage.