Celebrate Chinese New Year with Homemade Pineapple Tarts
Make one of Singapore’s favourite Chinese New Year goodies in your kitchen
On top of the way it sounds, pineapple tarts are offered up in circular or octagonal containers with eight compartments – ‘Ba Bao He’ or the Eight Treasures Box. And we all know that the number 8 is an auspicious number.
To help you try your hand at making these beloved and buttery treats, we asked Bosch and their in-house chefs for an easy recipe.
To help you try your hand at making these beloved and buttery treats, we asked Bosch and their in-house chefs for an easy recipe.
Pineapple Oven Mitt
EARL GREY-INFUSED PINEAPPLE TARTS
Difficulty: Medium
Servings: 50 Pieces
Preparation time: 45 Minutes
Cooking time: 90 Minutes
Pineapple jam filling
4 pineapples
380g sugar
2 cinnamon sticks
1 star anise
1 teaspoon pineapple essence
Pastry
700g plain flour
100g milk powder
100g sugar
500g unsalted butter
3 egg yolks
1 egg white
5g Earl Grey tea leaves, finely chopped
Finishing
2 egg yolks
10ml water
Scant amount of finely chopped Earl Grey tea
A little edible gold powder (optional)
EARL GREY-INFUSED PINEAPPLE TARTS
Difficulty: Medium
Servings: 50 Pieces
Preparation time: 45 Minutes
Cooking time: 90 Minutes
Pineapple jam filling
4 pineapples
380g sugar
2 cinnamon sticks
1 star anise
1 teaspoon pineapple essence
Pastry
700g plain flour
100g milk powder
100g sugar
500g unsalted butter
3 egg yolks
1 egg white
5g Earl Grey tea leaves, finely chopped
Finishing
2 egg yolks
10ml water
Scant amount of finely chopped Earl Grey tea
A little edible gold powder (optional)
Making the pineapple jam filling
Step 1
Remove the skin and ‘eyes’ of the pineapple. Discard the core. Grate the flesh into a pulp.
Step 1
Remove the skin and ‘eyes’ of the pineapple. Discard the core. Grate the flesh into a pulp.
Step 2
Put the pulp in a medium pot with a thick bottom. Add sugar, cinnamon sticks and star anise.
Put the pulp in a medium pot with a thick bottom. Add sugar, cinnamon sticks and star anise.
Step 3
Cook the pulp till it thickens into a jam-like texture, stirring often to prevent the bottom from burning. Stir in pineapple essence. Cook until it forms a thick jam.
Cook the pulp till it thickens into a jam-like texture, stirring often to prevent the bottom from burning. Stir in pineapple essence. Cook until it forms a thick jam.
Step 4
When cool, take about 10g of jam and roll into a ball. Repeat using all the jam.
When cool, take about 10g of jam and roll into a ball. Repeat using all the jam.
Making the pastry
Step 1
Sift Early Grey tea powder, flour and milk powder into a bowl.
Step 1
Sift Early Grey tea powder, flour and milk powder into a bowl.
Step 2
Place the butter and sugar in a cake mixer bowl and, using the paddle whisk attachment, cream.
Place the butter and sugar in a cake mixer bowl and, using the paddle whisk attachment, cream.
Step 3
Beat the egg white and egg yolks with a fork and add to the mixer bowl. Slowly tip in the sifted flour into the mixture. Knead till it forms into a ball of dough.
Beat the egg white and egg yolks with a fork and add to the mixer bowl. Slowly tip in the sifted flour into the mixture. Knead till it forms into a ball of dough.
Making the tarts
Step 1
Pre-heat the oven to 180°C using the ‘Top and Bottom Heat’ mode. Portion the dough into balls weighing 10g each. Flatten the dough, place a ball of pineapple jam on it and wrap the dough around the jam.
Step 1
Pre-heat the oven to 180°C using the ‘Top and Bottom Heat’ mode. Portion the dough into balls weighing 10g each. Flatten the dough, place a ball of pineapple jam on it and wrap the dough around the jam.
Step 2
Roll the pastry into a ball, and arrange them on a lined baking tray. Lightly press the dough with the back of a fork to leave indentations on the top.
Roll the pastry into a ball, and arrange them on a lined baking tray. Lightly press the dough with the back of a fork to leave indentations on the top.
Step 3
Beat the egg yolks and water with a fork to make an egg wash. Brush it on the tarts and sprinkle with earl grey powder.
Beat the egg yolks and water with a fork to make an egg wash. Brush it on the tarts and sprinkle with earl grey powder.
Step 4
Bake at 180°C for 25 minutes or until golden brown. Remove from the oven to cool
Bake at 180°C for 25 minutes or until golden brown. Remove from the oven to cool
Step 5
To add festive cheer, brush on some gold powder after baking.
Images and recipe provided by Bosch Singapore.
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Let us know if you tried this recipe or share your fave CNY recipe with us. And don’t forget to save your favourite images, bookmark the story, and join in the conversation.
To add festive cheer, brush on some gold powder after baking.
Images and recipe provided by Bosch Singapore.
TELL US
Let us know if you tried this recipe or share your fave CNY recipe with us. And don’t forget to save your favourite images, bookmark the story, and join in the conversation.
The reason they are so entwined with CNY is down to how ‘pineapple’ sounds like the ‘arrival of prosperity’ in some Chinese dialects – ong lai in Hokkien and wong lai in Cantonese.
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