SINGAPOREAN PINEAPPLE TART RECIPE | SIDECHEF
Singaporeans (and Malaysians) love to eat pineapple tarts, especially during Chinese New Year! Buying good pineapple tarts can cost up to $25 SGD dollars. Why not make some yourself with these simple ingredients?
Provided by ZaTaYaYummy
Categories Pescatarian Vegetarian Baked Goods Kid-Friendly Shellfish-Free Soy-Free Entertaining Oven Fish-Free Peanut-Free Tree Nut-Free Tomato-Free
Total Time 3600S
Yield 8
Number Of Ingredients 8
Steps:
- In a bowl, add Unsalted Butter (250 gram) and Powdered Confectioners Sugar (50 gram). Cream together until light in color.
- Add the Egg (1) and yolk of the second Egg (1), and mix well.
- Add sifted All-Purpose Flour (550 gram) and Salt (1 pinch). Using your fingertips, rub the flour and batter together into a dough.
- Continue to knead for another 30 to 60 seconds or until well-combined. Let the dough rest for at least 30 minutes.
- Roll out Pineapple Filling (520 gram) into balls, each weighing 4 grams.
- After 30 minutes, roll out the dough into balls, each weighing 7 grams.
- Preheat the oven to 350 degrees F (180 degrees C).
- Flatten the dough, put 1 pineapple filling into the centre.
- Wrap into a ball, and roll again to make sure there are no wrinkles and the filling is completely covered. You also want to make sure that the filling is not visible, or else it will crack
- Lay parchment paper onto your baking tray. Arrage your tarts on the tray. Make sure to leave about 1 cm spacing in between. Mix the remaining egg yolk with Water (2 tablespoon) to make an egg wash. Brush the tops of the tarts with it.
- Put it in your preheated oven for 19-20 minutes.
- Apply egg wash again. Put them back in the oven for another 4-5 minutes.
- Cool them in the baking tray for 5-10 minutes, and then transfer the tarts into a container. Serve with whipped cream if you like. Enjoy!
Nutrition Facts : Calories 87 calories, ProteinContent 1.1 g, FatContent 3.3 g, CarbohydrateContent 12.8 g, FiberContent 0.2 g, SugarContent 6.2 g, SodiumContent 7.8 mg, SaturatedFatContent 2.0 g, TransFatContent 0.0 g, CholesterolContent 14.1 mg, UnsaturatedFatContent 0.1 g
PINEAPPLE RICOTTA PIE- ITALIAN STYLE RECIPE - FOOD.COM
This is another Italian Easter favorite. Nice, but not too sweet. I buy two frozen Pie crusts and use one for the pie and the other I remove and flatten out, to cut into strips and make lattice pattern on top. Delicious! Enjoy!
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
- In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
- Pour into pie shell.
- Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
- Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
- Mix remaining egg and milk in small bowl.
- Brush egg/milk mixture over top of pie.
- Bake in 425°F oven for 15 minutes.
- After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
- Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
- Enjoy!
Nutrition Facts : Calories 459.2, FatContent 23.9, SaturatedFatContent 8.8, CholesterolContent 74.2, SodiumContent 313.6, CarbohydrateContent 53.8, FiberContent 2.2, SugarContent 29.5, ProteinContent 8.8
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