Pineapple tarts are considered “festive cookies” consume during Chinese New Year and also different time of the year.
A few days after making the pineapple jam, I finally decided to make an enclosed pineapple tarts. I cooked the moist pineapple jam for at least 30 minutes so that the filling will not be so wet.
After the pineapple jam cools down, I rolled them into little balls and place them aside when I work on the crust.
I used half the portion of ingredients in this recipe to make the crust for my pineapple tarts. I made 32 pineapple tarts.
The crust is not easy to handle as it turns soft easily thus every stage – preparing, rolling and molding the tarts – they have to be put into the fridge to keep the tarts in shape.
Overall, my pineapple tarts taste buttery and good though it would be better if they can literally crumble and melt in the mouth.
The whole process from start to end can take at least 4-5 hours, maybe I am new to this but to make 32 pineapple tarts at this rate is too tedious and time-wasting.
I’m not sure when I will make them again. Probably I will try again next year.
