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Taiwanese-style Pineapple Cake Tarts
Taiwanese-style Pineapple Cake Tarts

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We hope you got benefit from reading it, now let’s go back to taiwanese-style pineapple cake tarts recipe. You can cook taiwanese-style pineapple cake tarts using 11 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Taiwanese-style Pineapple Cake Tarts:
  1. Get 2 pineapples
  2. Take 1 tbs corn syrup or substitute
  3. You need 1 tbs honey
  4. Use 1/2 cup brown sugar
  5. Get 1 3/4 cup cake flour
  6. You need 1/4 cup confectioner's sugar
  7. You need 1/4 cup dry milk powder
  8. Use 1 stick (110 g) unsalted melted butter
  9. Provide 1/2 tsp salt
  10. Use 1 tbs vanilla extract
  11. You need 1 egg
Steps to make Taiwanese-style Pineapple Cake Tarts:
  1. Core pineapple and cut into small pieces. Blend them into a paste, then sauté them without oil until they become darker and more paste-like (will take 20-30 minutes). Mix periodically. Optional: add 1 tbs corn syrup and 1 tbs honey to mixture.
  2. Let pineapple paste cool in refridgerator for at least 1 hours.
  3. Preheat the oven to 170 degrees Celsius.
  4. Whisk in a large bowl: 1 1/4 cup cake flour, 1/2 cup brown sugar, 1/4 cup dry milk powder, 1/4 cup confectioner's sugar, and 1/2 tsp salt
  5. In another bowl, melt the butter and when cooled, mix with 1 egg and 1 tbs vanilla extract. Combine dry ingredients with this bowl in quarters.
  6. A buttery dough should eventually form. Keep kneading until the consistency is slightly firm.
  7. Take a large tablespoon of dough, flatten it, then place the pineapple paste in the center. Wrap the dough around the paste such that no pineapple paste peeks out. Tip: make the dough as flat and even as possible; 70% of the cake tart should be pineapple paste.
  8. Place into a mold (bonus: use a pineapple shape mold) to create a shape, flatten to an even surface, load onto baking tray, and repeat for each.
  9. Bake at 170 degrees Celsius for 14
  10. Minutes or until the bottom appears to have browned. Then flip each tart and bake again for 6 minutes or until the bottom appears browned.
  11. Cool onto a grill drying rack then serve. Optional: refridgerate for 1-2 days to optimize the flavor of the paste.

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