Pineapple tarts made with Ghee

Playing with shapes!! :) Lessons from paperclay projects does come handy in cooking too.  I tried shaping with salt dough before working on the actual tarts. Salt dough are easier to manage than the actual tart dough. ;)  

Just made some pineapple tarts, recipe adapted from NasiLemak Lover's recipe. Thanks to my friend Jane Lee, who tried & shared her ghee & butter ratio. 

These tarts taste better if they have been aged for a day or 2. I know it is difficult to resist the temptation! Hide some & taste the difference! You'll be surprised!!! 

Pineapples Tarts with Ghee, adapted from NasiLemak Lover's recipe. 

Ingredients: 

250g salted butter 

100g ghee - I used QBB ghee

100g condensed milk 

2 egg yolks 

510g plain flour ( I used 480g plain flour + 30g cornflour). 

600g Pineapple jam - roll into balls. 

Egg wash : 1 egg yolk + 1 tbsp milk  + 1/2 tsp salt. 

Preparation steps: 

1. Cream the above ingredients except the jam in a mixing bowl untill they form a dough.

2. Set aside for 10 mins in the fridge. 

3. Shape the pineapple tarts with the jam. Brush with egg wash. 

4. Bake in a preheated oven at 165 degree C for 20mins or until golden brown. 

5. Remove from oven & leave it completely cool before storing. 

Bon appétit ! 

Chin's notes: 

1. I find that this recipe not suitable for open tarts because the dough is a bit sticky. 

2. When they are just out from the oven, the pastry is very flaky. Leave it to cool completely the pastry texture is better. 

3. Let the pineapple tarts aged at least a day / 2. They taste better when they are aged!

4. Here is the link to NasiLemak Lover's recipe: 

http://nasilemaklover.blogspot.fr/2013/02/my-best-melt-in-mouth-pineapple-tarts.html?m=1

5. Added on 24 Jan 2015 - Wonder what to do with the left over egg whites? 

I made some Meringues à la françaisel

6. Added on 24 Jan 2015 - Recipe to homemade pineapple jam : Pineapple Jam

7. Here is how I shaped the tarts. Need to work very fast on the dough, because the butter from the dough will melt due to the warm hands & it will become very difficult to manage.  

Added 22 April 2015 : other shapes.

Daisy Pineapple Tarts - embossed with fondant cutter

Rosie Pineapple Tarts - shaped with a crimper