Vegan Lunar New Year Pineapple Tart - 凤梨饼

By WoonHeng · 180 min

Ingredients

Instructions

1. Peel and core the pineapples, cut into chunks, and blend until smooth.
2. Drain the blended pineapple through a fine sieve, reserving the juice for another use.
3. Cook the pineapple in a non-stick pan over medium heat, stirring constantly, for 30 to 45 minutes until it becomes a paste.
4. Add the sugar and keep cooking until the paste is darker yellow and not too wet. Let it cool, then divide into 8 to 9 g balls.
5. Cream the butter and powdered sugar until pale yellow, then gradually mix in the flour until a soft dough forms that no longer sticks to the bowl, adding more or less flour as needed.
6. Divide the dough into 10 to 11 g balls.
7. Flatten a dough ball, pinch it into a circle about 2.5 to 3 inches wide, place a filling in the centre, seal and roll into a ball, then cut a few crosses on top.
8. Arrange the tarts slightly apart on a lined baking sheet, brush with a thin layer of maple syrup, and bake at 350°F (175°C) for 30 to 35 minutes until cooked through. Let cool completely before storing.

Summarized from WoonHeng's video. Watch it for the details.

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