Easy But Oh So Yummy Pineapple Cheese Tarts Recipe

Pineapple tarts are a popular Chinese New Year snack but we think it's a great snack for any time of the year! This recipe (using Iberri Pineapple Paste we stock in our store) has been supplied by one of our awesome customers whom kindly sent us a jar to taste test. This recipe is less oily, not too sweet and is generous with the filling. Make it at home for your loved ones or to give as a lovely gift - we're sure whomever gets to eat them will be very happy!

RECIPE

Makes up to 100 bite sized tarts depending on the size of each tart.

Ingredients for pastry:

200g ghee
50g butter
60g icing sugar
370g all purpose flour
40g finely grated cheddar cheese
2 tablespoons custard powder
2 tablespoons cornflour
2 egg yolks, lightly beaten
1 egg beaten for brushing pastry before baking

Filling:

500g pineapple paste

TOP TIP: Too much ghee will cause the pastry to crumble easily so bear this in mind.

Method:

Preheat oven to 180°C (160° for fan forced oven).
Divide the pineapple filling into 8g portions and roll into balls.
Mix all the dry pastry ingredients together.
Add butter and ghee to dry pastry mixture. Using rubbing method, rub mixture until it resembles bread crumbs.
Add beaten egg yolk, mix well to form into a soft dough. Rest dough for 5 mins.
Divide dough into 7g portions, roll between your palms and place pineapple paste on it. Roll into balls and place on baking tray and flatten gently with a fork. Or if you have a small mooncake mould or favourite cookie mould, you can press the balls of mixture down on the moulds to decorate the tarts with beautiful imprints like our customer has done
Lightly brush the top of the pastry with the beaten egg - try not to let the egg dribble down the tart as it will make the pastry a bit chewy.
Place in preheated oven for 15 mins or until cooked and slightly golden brown.
Remove and cool.
Devour these freshly made morsels of yumminess with your favourite Malaysian tea or coffee!