Basically, the Tarts pastry are almost a like, the differences is how you want your tarts pastry to be like. Many years of making the Tarts, different friends/relatives has their own preferences. Some prefer pastry that melts in your mouth, use "Cake Flour" for them. Some prefer no butter pastry, if there's no butter the pastry will taste totally different. And some prefer like me just the traditional way of Tarts pastry, how is it like? It's slightly a bit more solid, use "Plain Flour". With the influences from western, we've tried some touches to enhance our Tarts pastry to taste better. Haha... Ok upgrade and improve~
Here's our experience:
Tart Pastry that melts in your mouth or more powdery texture-
1. use Cake Flour
2. use Egg Yolks
Tart Pastry that is slightly a bit more Solid-
1. use Plain Flour
2. use Eggs
Our own Improvements for the Tarts Pastry-
*Some whipping cream and custard powder
In Singapore, Bengawan Solo is 1 of the best Pineapple Tarts that can be found almost anyway in Singapore. Of course there are some special hotel pastry chef's tarts that taste more delicious~ But when comes to the Tarts pastry, we can't satisfy everyone's preferences of texture and taste~ Recipe is quite easy, the pineapple filling ready made can be bought at Phoonhuat or Supermarkets. Making your own Pineapple filling is definitely more yummy than ready made pineapple paste fillings but it takes really lots of time and effort to cook it. Now I really don't mind ready made ones hehe... Ok the pineapple tarts are really yummy and you can't stop eating it after you pop 1 in your mouth. T_T
Not praising my own Mommy's Pineapple Tarts, they are not the best but it's already super awesome... Best is? I mean Home Made versions hehe... Because there are too many people selling their own Pineapple Tarts during Chinese New Year, and to me most are not tasting good... But Mommy can still improve each year although in my preferences she's already beaten Bengawan Solo~ ^^ Opps I've got a super picky mouth.
The original recipe is given by my Godmother, she's got super good complements from all relatives and friends, nobody has ever criticized her Pineapple Tarts. My Mommy has been improving it each year so it's totally different now. =)
My most favorite Pineapple Tarts are with cheddar cheese... I couldn't forget the taste, but Mommy don't like it so I have no Pineapple Tarts with cheddar cheese this year. =X
Happy Chinese New Year ^^ The tarts are really crispy after baking =)
She's using "Cake Flour" this year. Personally I prefer Plain Flour I'm really weird, I love the plain flour taste.
Opps I did not help her because I am lazy =X
Pre-advance rolled Pineapple paste fillings in the fridge.
This pastry tool is amazing... Save more time and allows her to get the ideal Pineapple Tart pattern she wants.
She's putting the Pineapple paste filling now. What's so special about the pastry tool? It creates ready lines and uneven edges, the lines you don't need to use fork, as the edges gives you more crispy texture after baking. =)
All placed on the tray. ^^
Glazing beaten eggs on the top will become more pretty golden brown compared without. =)
In to the oven, about 180 Degrees, timing 15-20mins till you get nice golden brown~
Yay done ^^
This year Chinese New Year falls on the 23rd January 2012! Must have items, Red Packet "Hong Bao or 红包" and Mandarin Oranges.
It's another year, wishing all a very Happy New Year. =)
Good Luck of collecting lots of Red Packets this Year ^^! Best of Luck too~
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