Taiwanese Pineapple Tarts 台式凤梨酥

I have always wanted to bake Taiwanese Pineapple Tarts but always put on hold till now. My moulds have been sitting in the cupboard for quite sometimes and today finally have the chance to make full use of it. Can refer to my previous post here for the home made pineapple paste.

Though this is my first time baking this, I am quite satisfied with the bake. My mum said the taste is good and she liked it very much but my sister don't really fancy this cos she don't like the milk powder which is added to the dough. Guess I have to bake another version without the milk powder.

Recipe Source: Joceline

Makes 25 Pineapple Tarts

Ingredients:

250g  Butter
30g    Sugar
3        Egg Yolks
1 tbsp Condensed Milk
380g   Flour
60g     Milk Powder

550g Pineapple Paste ( am using Home Made paste)

Approximately  32g Dough & 22g Pineapple Paste

Methods:

- Cream butter & sugar, add egg yolk and condensed milk and mixed well.
- Sift flour & milk powder and add to the mixture.
- Mixed well.
- Divide the dough according to the size.
- Roll the dough into a ball and then flatten.
- Place the filling into the dough and seal.
- Put into mould and press to fit into mould.
- Preheat the oven to 165 degrees, bake for 25 mins or till golden brown.
- After baking, remove the pineapple tarts and let it cool before removing the moulds..

                                              

This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

                                             

I am submitting this post to Asian Food Fest #10 Aug 2014 : Taiwan hosted by travelling-foodies.