Tuesday, 7 January 2020

Rat 'Melt-in-the-mouth' Pineapple Tarts


Couldn't resist making melt-in-the-mouth Rat Pineapple Tarts! 🐭 Do you find them cute? =)

Here is the cross section after a bite!


Everyone has their to-go-to recipe. Here's mine below. This year I modified the recipe to add custard powder and corn flour for crispier and more crumbly texture. I added in instructions for shaping the rat too. Hope you like it!

Rat 'Melt-in-the-mouth' Pineapple Tarts (portion is enough to make 58-60 rat tarts)
500 grams Pineapple Jam

227g unsalted butter, cut into chunks, soften at room temperature (2 sticks butter)
60g icing sugar
2 egg yolks, lightly beaten
1 tsp vanilla extract
350g plain flour
42g corn flour
5g custard powder
1/2 tsp salt
cold water (few drops if needed)

1. Roll pineapple jam into 8g balls.

2. Using a kitchen mixer with paddle attachment or food processor, mix together plain flour, corn flour, icing sugar and salt. Mix or pulse for a few seconds.

3. Add cold butter cubes and beat on low speed or pulse in a food processor until mixture has the texture of coarse meal.

4. Add in egg yolks and vanilla extract beat until a dough is form. If your dough is too dry, add a few drops of cold water. Do not overbeat.

5. Remove dough from mixing bowl and shape into a ball. Wrap the dough with cling wrap and chill in the fridge for about 30mins.

6. Portion out two portions of 10g dough. Mix in charcoal powder (around ¼ tsp or more if needed) to one portion to make black dough for the eyes. Mix in beetroot powder (around 1/3 tsp of more if needed) to make pink dough for the nose.

7. Divide the dough into 11g balls (58 pieces). Leave the remaining dough for making the ears and tail.

8. Preheat oven to 150°C. Dust the work surface with corn flour.

9. To each 11g dough ball, flatten each dough into a small disc using a rolling pin and wrap with a pineapple jam. Roll the dough with filling into an oval ball, then roll one end between your palms to form a sharp end. Pinch 2 small balls from the remaining dough for the ears and stick on. Pinch another small piece of dough for the tails. Add in the eyes and nose using the black and pink coloured dough from #6.


10. Place the tarts on baking tray lined with parchment paper. Bake in preheated oven at 150°C for 28-30 mins (I used a lower temperature to minimize cracking). Leave to cool on baking tray completely before storing in air-tight containers.

My rat army!

With lots of love,
Susanne



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