Photography by dc-9.com

During this holiday, everything starts preparing for the Chinese New Year, and in homes in Asia the smell of cookies for the holiday permeates. Of all theotelities that accompany Chinese New Year celebrations, two treats cannot be missed; pineapple tarts are favored sweets that can be topped more often than regular goal and are served as gifts for the New Year inside beautifully, beautifully decorated boxes. The best descriptions of these treats would be indicating that the butterscotch and caramel flavors dominate the biscuit – it is denser, gooier, and saltier than Digestive but with the subtle flavors of dried tropical fruits. 

They may seem easy to produce but tricks when making the pineapple tart especially when they are perfect cannot be underestimated. Although the tart dough and filling recipes presented here are impeccable, there are several things to take them from good to sublime: 

Stay tuned for our complete guide on how to make impressively tangy and scrumptious pineapple tarts perfect for gifting during the Lunar New Year.

Tart Shell Secrets 

Let me remind you that every perfect pineapple tart starts with a perfect buttery, sandy tart shell which is the outer layer that holds the pineapple tart filling. Even now you can purchase ready-made tart shells in some Asian grocery stores, still homemade ones are tastier and more tender. 

The secret of having good tart dough is that the butter is cold and that the dough is not worked too much. It is recommended to chop the cold butter into small lumps before blending it into the flour and other ingredients using your hands, when doing so do it gently and quickly. Ideally, you should keep your hands cool so as not to melt the butter that you’ll be using in the pan. Mix only till the formation of a crumbly dough, and then add ice water slowly until the dough is formed. The more you knead the dough, the more gluten forms and hence a tough pastry will be produced. 

The dough should be chilled for at least an hour before rolling the dough. This should allow the dough to relax so that it doesn’t shrink when baking. 

It is essential when molding the tarts, to avoid deep molded tarts as they should be wide based. For not only does this mean we get more filling to pastry in each mouthful, Make the sides of the dough thin and crisp by pressing the dough right into the tins. 

Last of all, bake the shells at a high temperature until barely golden- brown. If left to brown for too long, though, it will taste bitter. 

The creation of the perfect filling 

Although the tart shell might be elaborated, the pineapple filling is much easier to prepare, and you will see why in the next steps. However, only a few changes define everything.

Always use fresh pineapple. Above all, it requires elements of sweetness and that unmistaken tropical smell to create more superior product. Again, the tarts turn out too sweet with one-dimensional flavoring if canned pineapple is used. 

While cooking pineapple filling using a stove, do not allow it to burn, so you have to stir the mixture almost continually. Continue to cook the mixture until thick and moist as it should stick to the back part of the spoon. This is to avoid the tart shell becoming soggy due to more release of liquid into it than required.

To make matter much worse, they should add such items as vanilla bean seeds, cinnamon sticks or star anise during the cooking process. Take them out afterwards not to have pick up of qualities such as toughness in the filling. The flavoring is also enriched by a spoonful of rum, Chinese rice wine or even, orange juice.

When cool, the filling should be stiff enough to take whatever form the mould can be given. Scoop balls with the use of ice cream scoop or melon baller for symmetry and well needed neatness in the food presentation. 

Constructing the Perfect Bite 

The pineapple jam is very intense and the pastry is very crunchy Now the fun part, assembling the tarts!

Then pipe a layer of buttercream, cream cheese or coconut jam into the tart shells so that they stick together like glue and help the filling to be held in place. Quenelles of filling are then gently pressed in.

If desired, offer more a delicate intricate pleating at the edges of the tart shell. In the next step, make small incisions all around the dough and using pinch and twisting motions, roll the dough equally all around. YouTube tutorials are especially helpful when it comes to being precise about this decorative move.  

The final adornment? Sprinkling of powdered sugar before serving gives it a taste of snow, a finishing touch.

Embedded in every exemplary golden tart crust there are tropical fruit flavors and fragrances just longing to breakout. By applying these pointers given by the experts on attaining crispy shells, concentrated filing and decorative edges of pineapple tarts you can prepare homemade pineapple tarts to become center of discussion during every Lunar New Year celebration. While giving some to your family and friends with these tender cookies, embrace all the happiness and wealth the new year brings.