Valentine's Day-CNY 'Melt-in-the-Mouth' Pineapple Tarts

This is a combined Valentine's Day-Chinese New Year bake for my hubby who loves pineapple tarts! I thought it would be a great idea to combine the two since both was around the corner (save on the bakes too haha :p).

I used Guai shu shu's Pineapple Tart recipe for the cookie crust which has received great reviews from many of my friends for its 'melt-in-the-mouth' quality, with some modifications and pointers from Happy Home Baking.

I baked the cookies first for 10 min before adding the pineapple jam to keep the jam moist. As my hubby loves the pineapple jam more than the cookie, I made the pineapple jam balls into 10 g balls (from the normal 5 g balls).

I did not have problems with making clear imprints on the dough as the dough was pre-chilled before working with the tart mold. Guai shu shu's post has lots of useful information about working with the dough and jam.

As this was to be a Valentine's Day gift, I thought of adding sweet pink hearts to the traditional pineapple tart. I thought of a simple way to add them onto the tarts without much extra work. Simply add a tiny dip of red yeast powder (or red food coloring) into the egg wash, and gently brush some of the hearts on the cookie imprints pink :).

I also made a batch with all hearts painted to show more love :p.

Valentine's Day Pineapple Tarts
Hearts egg wash: Add a tiny dip of red food coloring or red yeast powder to the egg wash (1 egg yolks + 1 tbsp of water + few drops of oil).

Pineapple jam: I bought ready-made Redman pineapple jam (the premium is softer and sweeter but it's personal preference).

Cookie Dough (from Guai Shu Shu and Happy Home Baking):
600g ready made pineapple jam (divided into 60 pineapple jam balls of 10 g)
250g of plain flour
175g of cold butter cut into small pieces
30g icing sugar
One egg (lightly beaten)
1 tsp vanilla essence

A pinch of salt

Method:

1. Divide into the pineapple jam in to 10 g balls with cling wrap separating the layers of balls (remember to wet your hands so they don't stick). Keep in the refrigerator until use.
2. In a big mixing bowl, use the finger tips to rub the cut butter cubes and sifted flour together until it becomes crumbly. Add in sifted icing sugar and salt and continue to rub until well mixed.
3. Add lightly beaten eggs and vanilla essence and gently work until it becomes a dough. Chill in the refrigerator for 30 mins (makes dough easier to handle and makes clearer imprints).

4. Roll out the chilled dough to about 5 mm thick. *I rolled the dough between two pieces of cling wrap to prevent dough from sticking to surfaces. 

5. Remove one side of the cling wrap and use the tart mold to cut out the dough. To get clear imprints, push down the inner ring hard, then when pushing out the dough, lift up the mold at the same speed.
6. Transfer to baking paper or a non-stick baking tray and bake in the middle rack at 180°C for 10 min.
7. Prepare the egg wash. Lightly beat 1 egg yolk with 1 tbsp water and a few drops of oil. Add a tiny dip of red food coloring or red yeast powder.
8. After 10 min, remove the cookie tarts from the oven and paint the heart imprints with egg wash. Then place each pineapple ball on the painted tart bases.  

9. Return to oven and continue to bake for another 5-10 min.

10. Leave to cool and store in airtight containers until consumption.

The cookie crust are really just nice in taste and melt-in-the-mouth! Do handle with care and not bang them around too hard :).

Happy Valentine's and CNY everyone!!

I was kindly invited by Victoria to the Valentine's day bake-along =). I am submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes.

For the first time, we are joining 16 fabulous cooking bloggers to bring you the chance to start the Year of the Ram in the best way - by winning an ang pow! Leave a comment in the Combined CNY Giveaway Post for a chance to win!

With lots of love,

Susanne