Fortune Dog Pineapple Tart 旺旺黄梨挞
A Paws-perous goodie for the Chinese New Year! The Fortune Pineapple Tart melts in your mouth and is fuss-free to make. In this recipe, no chilling of the dough is required hence no time wasted! The dough doesn’t stick to your hands even without chilling.
“I’m sure this pineapple tart will bring a lot of smiles to my family and relatives!” – Jasmine Ong
It’s our first time preparing the bake with a food processor, and to our surprise, it works fantastically! It grates the pineapple in a jiffy and the mixes the dough finely as well. Perks are less cleaning and less space required for the preparation. This food processor can easily make 120 pineapple tarts – a good enough quantity for a family of 5 and to entertain guests as well.
Only cinnamon and sugar is required. Let the pineapple be the star and add cinnamon to enhance the fragrance as well as the depth to the flavour. Skip the pre-made paste, this is so easy to make, and we are sure that you will receive loads of praise for this recipe. Tip: Stick the chocolate chip (nose) into the dough as deep as possible to prevent it from sticking on the wall of the container when packed.
It’s still not too late to bake these for Chinese New Year. Have fun baking!
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Grab the full recipe below now!
Preparation Time: 30mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins
No. of Servings: 50
Ingredients
175g butter, cold from chiller
70g condensed milk
250g plain flour, sieved
1 egg yolk
2 large sized pineapple, more towards the sour taste. Remove skin and eyes
Black Sesame seeds, to form the eyes of the dog
Chocolate chips, to form the nose of the dog
1 cinnamon stick
Sugar, to taste, depending on the sweetness of the pineapple.
1 small box coco crunch
Cooking Directions
Step 1: Prepare the pineapple paste
Use the food processor to grate the pineapple.
Pour the grated pineapple into a frying pan, add in cinnamon and sugar to taste. Stir continuously till dry, thick and golden.
Remove cinnamon, set aside and cool completely.
Step 2: Prepare the dough
Using the food processor, attach plastic blade. Add in cold butter and condense milk. Cream till light and creamy.
Add in egg yolk. Cream till well mixed.
Remove the blade, fold in flour using a spatula till it forms a pliable dough.
Step 3: Form the doggie
Roll the dough into 10g and pineapple paste into 8g.
Make a thumb-press into the centre of the dough. Place the pineapple paste onto the dough and wrap it neatly.
Stick the nose, sesame seed and coco-crunch onto the dough to form the dog’s face. Press inwards to prevent the ingredients from falling off the dough while baking.
Place it on a baking sheet lined with baking paper.
Step 4: Bake
Preheat the oven to 165 degrees for 20 mins.
Transfer the baking tray into the oven and bake for 20 mins until light golden brown.
Once it is baked, remove from oven. Allow it to cool completely before packing into the container.
Recipe adapted from Jasmine Ong
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