Hello all, want some sweet and salty pineapple tart this year? This recipe using the salty of the pastry to balance the sweetness of the pineapple filling.
I love this recipe and it go so well with black coffee. Enjoy 😉 .
Recipes( makes 24 pieces)
All purpose flour: 125g
icing sugar: 15g
Salt: 3/4 teaspoon (If may reduce time 2/3 teaspoon if you feel 3/4 is too salty for you)
steamed Salted egg yolk: 35g
Unsalted butter: 85g
egg: 26g
high protein flour for dusting: as needed.
Method:
steam salted egg yolk for 10 minutes and remove any excessive egg whites.
Sieve the egg yolk while it is still warm.
Measure out 35g of sieved egg yolk.
In a mixing bowl, sieve in 125g of all purpose flour.
Add in salt and mix well.
Rub in unsalted butter (Butter must keep cold before use). Rub in until the butter and flour combine to Sandy texture and colour becomes yellowish. Ensure butter is not melting.
Add in egg and gently press to form a dough.
Cling wrap the dough and roll out to square shape with thickness of 5mm.
Keep in freezer for 10-12minutes.
After the dough hardened, dust the tabletop with flour and cut it using cookies cutter.
Place the pineapple filling on top and gently press down.
Bake in preheated oven 170 degree Celsius for 15-20minutes.
video available here 👇
https://youtu.be/45fmpgNGhMg