Would you bear to eat these pineapple cow tarts?🥰😛
Watch the video! I share a new way to make the noses pink! 🐮🐽 I first shared this method to make my Valentine's day pineapple tarts many years back.
'Melt-in-the-mouth' Ox Pineapple Tarts (portion is enough to make 42 ox tarts)
420 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
47g corn flour
1/2 tsp salt
cold water (few drops if needed)
1. Roll pineapple jam into 10g 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. You can also use your fingertips. This is called the rubbing-in method.
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. Divide the dough into 16g balls (42 pieces). Leave the remaining dough for making the ears, horns and hands.
8. Preheat oven to 160°C. Dust the work surface with corn flour.
9. To each 16g 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 a ball. Use a curved tip and chopsticks to make the eyes and ears. Pinch 2 ears, 2 horns and 2 hands from the remaining dough and stick on.
10. Place the tarts on baking tray lined with parchment paper. Gently brush the noses with pink egg wash (1 egg mixed with 1 drop of pink food colouring).
11. Bake in preheated oven at 160°C for 25 mins. Leave to cool on baking tray completely before storing in air-tight containers.
60g icing sugar
2 egg yolks, lightly beaten
1 tsp vanilla extract
350g plain flour
47g corn flour
1/2 tsp salt
cold water (few drops if needed)
1. Roll pineapple jam into 10g 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. You can also use your fingertips. This is called the rubbing-in method.
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. Divide the dough into 16g balls (42 pieces). Leave the remaining dough for making the ears, horns and hands.
8. Preheat oven to 160°C. Dust the work surface with corn flour.
9. To each 16g 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 a ball. Use a curved tip and chopsticks to make the eyes and ears. Pinch 2 ears, 2 horns and 2 hands from the remaining dough and stick on.
10. Place the tarts on baking tray lined with parchment paper. Gently brush the noses with pink egg wash (1 egg mixed with 1 drop of pink food colouring).
11. Bake in preheated oven at 160°C for 25 mins. Leave to cool on baking tray completely before storing in air-tight containers.
Enjoy!
With lots of love,
Susanne
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