Saturday, 18 October 2008


(From Y3K Recipes Issue No.10 – Jan/ Feb 2003)
Copyright of Y Three K Publisher. All rights reserved.
Ingredients: for pastry
170g all purpose flour/ plain flour
30g custard powder
1/2 tbsp full cream milk powder (8g)
1/4 tsp baking powder
50g Anchor butter (or other brands)
50g O’nello margarine (or other brands)
50g icing sugar
40g eggs
A few drops vanilla essence
1. Cream butter, margarine and icing sugar on low speed for 3 minutes.
2. Add eggs and vanilla essence. Mix well for another 3 minutes.
3. Add in the rest of the ingredients. Mix on high speed for half minute only, to form a soft dough.
4. Roll the dough out, on a lightly floured board till the pastry is about 1/4 inch thick.
5. Use a tart cutter to cut out round tart shells. Place on greased baking trays.
6. Fill the centre with cooled pineapple jam. Line some thin strips of pastry over jam, forming a lattice pattern.
7. Crimp the edges with a pastry pincers or flute the edges manually.
8. Bake in a preheated oven at 180 degrees celsius for 20-25 minutes till light golden. (each oven temperature varies)
9. Cool on wire racks before storing.
Pineapple jam filling ingredients:2 pineapples (approx. 600g), 375g castor sugar, A pinch of salt Method: 1. Cook grated pineapple and sugar over low heat till sugar dissolves. Stir constantly at all times.2. Cook the pineapple till quite dry and is golden coloured.3. Cool well and store in container for use.

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