Hi
I hope you had a great time celebrating Valentine’s
Day with your love ones. Though I didn’t
receive bouquet of flowers, I’m very thankful that my Valentine has been
showering me with love every moment.
I didn’t bake pineapple tarts purposely for Valentine’s
Day. Baking pineapple tarts in the mini
egg tarts mold was something which I have been wanted to try it out. As it was Valentine’s Day so I came out with
the idea of decorating it with 2 little hearts made from icing sugar. I was quite pleased with it as turned up to
be so pretty.
These pineapple tarts don’t melt in the mouth. The pastry is soft, buttery and crumbly like
shortbread. This texture is much well-liked by my friends and relatives.
Happy Baking!
INGREDIENTS
30g Milk
powder
400g Plain
flour
40g Corn
flour
3 Egg
yolk
250g Unsalted
butter
1 can Nestle
cream
50g Sugar
50g Cheddar
cheese (grated)
METHOD
Beat butter, nestle cream, sugar and cheddar cheese
until it is well mixed then add in egg yolk gradually.
Add in flour, corn flour and milk powder and make into
dough.
Refrigerate for 30mins before use.
Shape the dough in your desire design.
I’m still in time to submit this post for Cook
and Celebrate CNY 2016 before CNY is ended.
Thanks to Yen(GoodyFoodies)
Diana(The Domestic Goddess Wannabe) and Zoe(Bake for Happy Kids) for organising this bake.
Hi Amy,
ReplyDeleteThis is such a sweet way of baking pineapple tarts. Glad that you had a lovely valentine's day :D
No need roses lah... pineapple tarts can make your heart beat faster lah :D
Zoe
Hi Amy,
ReplyDeleteI fell in love with your lovely pineapple tarts lor !