必须要说的是爱尔兰草饲牛油（Grass fed Butter）做糕点真是太香了！成品入口即化，做了一大罐的黄梨饼也是一下子就被消灭掉了！
Pineapple tart is not only my favorite Chinese New Year Cookie, it is also something I will bring home from the Asian market whenever I sees one. The pineapple tart I find in the Asian Market here are mostly imported from Taiwan, though it is very tasty on its own, it is not entirely the same as the one we have back home.
I brought two boxes of the Taiwanese Pineapple Tarts at the beginning of Shelter in Place Order, it was long gone since and DS has been asking for replenishment for weeks. Since I have not been shopping much at The Asian Supermarket lately to reduce the frequency of going into a public place. I decided to make the Malaysian Pineapple Tarts with the fresh pineapples I bought from Walmart online delivery.
I have to say that using Grass-fed butter to make these tarts was the best decision I have made, the tart crust turned out so good that it melts in the mouth in every bites!
2 颗 黄梨
1 段 桂皮
1 小勺 柠檬汁
1 大勺 牛油/Butter
3-4 颗 丁香
225 克 无盐草饲牛油 （Grass fed Butter)
350 克 低筋面粉 （Cake Flour)
30 克 蛋黄粉
1/4 小勺 食盐
1 只 蛋黄
1/2 只 蛋黄加一点水 （刷面用）
Ingredients: （Makes around 50 pieces of tarts)
1 teaspoon of lemon
1 tablespoon of Butter
120-150 g of Rock sugar/white
225 g / 1 bar of unsalted grass-fed butter
350 g low-gluten flour (cake
40 g of powdered sugar
30 g Custard
1/4 tsp of Salt
1 egg yolk
Plus 1/2 egg yolk mixed with a little water
(for egg wash)
1. Remove the head and skin of pineapple, remove the "eyes" of pineapple using sharp knife before cutting into pieces.
2. Place the pineapple pieces in a blender and blend without adding water into a paste, it doesn't have to be too fine.
3. Place the pineapple paste together with the cinnamon stick and
cloves into a heavy bottom pot, cook on medium high for about 30
minutes to reduce the liquid to half, add the butter and rock
sugar. Now reduce the heat to medium low and start stirring
occasionally to prevent sticking to bottom.
4. When the pineapple paste started solidify and slowly forming into a big lump, remove and discard the cinnamon stick and cloves, turn the stove off and let cooled.
Note：Cooking time will vary based on the water content of the pineapple you bought, it took me around 2-2.5 hours to make the fillings.
5. Once the filling is completely cooled, stored it in airtight container or zip-lock bag and refrigerate.
Note： You can adjust the sweetness of the pineapple filling by adding or reducing sugar.
6. Before the start of the making of pineapple tarts, divide the filling into 8-10 g each, roll into oval or round shapes.
8. 把面团取出稍微整型后包上保鲜纸放到冰箱冷藏至少1个小时再操作，天热的话可以分两三批从冰箱取出制作, 把面团分割成12克一个的小面团。
7. Leave the butter at room temperature until soft enough to work with, place the butter and powdered sugar in a mixing bowl, beat the butter and powdered sugar with electric hand mixer until fluffy and light, add 1 egg yolk and continue mixing for 1 minute.
8. Sieve cake flour, salt and custard powder together, add the flour mixture to the mixing bowl and mix using a spatula. The dough will now be a little sticky, which is normal.
9. Gently fold the dough into a bar/round shape, wrap it up using cling or parchment paper, refrigerate the dough for at least one hour to solidify it.
10. After one hour, divide the dough into 12 g each, roll into round shapes.
11. Crust dough made with pure butter is a little sensitive to temperature, try working in a cool, dry place to prevent melting of the dough. If the temperature at your area is too high, you may want to divide the dough into few smaller portions and work on one at a time while the rest chilled in the refrigerator. Keeping a bowl of ice water next to you to cool the hands is also a way to prevent stickiness of the dough while wrapping, just make sure you also have a towel to dry your hands!
12. Take a crust dough and flattened it lightly using palms, place a filling in the middle and wrapped it up, use the palms to round the pastry up and shape it into either round or oval in shape. If the dough is really too sticky to work with, you can gently dust the dough with a very thin layer of cake flour or corn starch before rolling.
13. Repeat the steps to make all the tarts, make imprint patterns on top of the tarts using a fork (criss-cross) or cookie cutter.
14. Lightly brush a layer of egg wash on the tarts. Preheat the oven to 300F（150C）and bake the tarts for 18-20 minutes until golden in color.
Note：The tarts freshly out of the oven will be very crumbly, try not to move or touch the tarts until it is completely cooled/set.