Pineapple Rolls Tart

Pineapple Rolls Tart

CategoryDifficultyIntermediate

You can see everyone is making pineapple tart during Chinese new year. This delectable treat holds the top spot as a must-have during the festive season, particularly Chinese New Year. The significance lies in the Hokkien term for pineapple, which is “Ong Lai.” This term carries the auspicious meaning of ushering in prosperity, making pineapple tarts a symbolic and cherished part of the celebrations.

Yields80 Servings
Prep Time40 minsCook Time1 hrTotal Time1 hr 40 mins
Filling
 400 g pineapple jam
Tart Pastry
 250 g butter
 50 g icing sugar
 2 egg yolks
 350 g cake flour
 30 g milk powder
 1 pinch salt
Egg Wash
 1 egg yolk
 ¼ tsp water
Pineapple Jam
1

Scoop 1 teaspoon of pineapple jam (approx. 5 g) and roll into a small ball. Repeat this step until all jam is used.

Tart pastry
2

Place the butter and icing sugar in the Thermomix® mixing bowl, 1 min | Speed 4.

3

Add egg yolks, mix 30 sec | speed 4.

4

Add cake flour, milk powder, and salt mix 25 sec | speed 3.5.

5

Use a dough presser to shape the dough into a long log with the stripes pattern facing down and place one jam log at one end and start rolling it with the dough. Cut excess dough if any. Then place it on a baking tray. Repeat the steps with the remaining dough and jam.

6

Preheat oven to 165°C.

7

Using a pastry brush, brush pastry surface with lightly beaten egg. Bake for 18 minutes (165°C), then turn the temperature up to 180ºC bake for another 2-3 minutes until golden brown. Allow to cool completely on a cooling rack before serving or storing in an airtight container.

Ingredients

Filling
 400 g pineapple jam
Tart Pastry
 250 g butter
 50 g icing sugar
 2 egg yolks
 350 g cake flour
 30 g milk powder
 1 pinch salt
Egg Wash
 1 egg yolk
 ¼ tsp water

Directions

Pineapple Jam
1

Scoop 1 teaspoon of pineapple jam (approx. 5 g) and roll into a small ball. Repeat this step until all jam is used.

Tart pastry
2

Place the butter and icing sugar in the Thermomix® mixing bowl, 1 min | Speed 4.

3

Add egg yolks, mix 30 sec | speed 4.

4

Add cake flour, milk powder, and salt mix 25 sec | speed 3.5.

5

Use a dough presser to shape the dough into a long log with the stripes pattern facing down and place one jam log at one end and start rolling it with the dough. Cut excess dough if any. Then place it on a baking tray. Repeat the steps with the remaining dough and jam.

6

Preheat oven to 165°C.

7

Using a pastry brush, brush pastry surface with lightly beaten egg. Bake for 18 minutes (165°C), then turn the temperature up to 180ºC bake for another 2-3 minutes until golden brown. Allow to cool completely on a cooling rack before serving or storing in an airtight container.

Pineapple Rolls Tart
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