Pineapple tarts

Went to the bakery supplies store today and saw they have pineapple jam from Thailand. It is the first time I see they sell the pineapple jam from Thailand and since it is only RM7.50 per kg per pack so I bought one pack home to try. I baked some pineapple tarts using the jam since my daughter likes pineapple tarts but the pineapple jam is too sweet to my liking. I have only use half of it and now I am wondering what to do with the rest of the jam.



The recipe for the tarts:
300g superwhite flour
200g margarine
2 egg yolks
1/2 egg yolks
1/2 tbsp pineapple essence
1/2 tsp vanilla essence
500g pineapple jam

I made about 55 tarts out of the above recipe and the cost is about RM8 only.

Fruit tarts 2

Some fruit tarts for my friend's birthday and since I was on it I made some for my daughter's teacher as well........

Some tarts for my SIL and the other brother's GF.

Some tarts for my daughter....

Mini egg tarts

I have some leftover tart pastry from the coconut tarts so I decided to bake some egg tarts. I baked 6 big egg tarts and 10 mini ones.

And there was still some more leftover after the egg tarts so I baked them all up and keep them in a airtight container. I have 6 pieces in the container. It will last at least 2 weeks or maybe even longer. I knew because I kept some for 2 weeks last time and it was still crispy after 2 weeks. You can just eat it with jam if you are lazy to make custard cream and cut up some fruits. I filled up some with just blueberry jam last time and it was simply delicious.

Here's the recipe for the egg fillings (can make about 8 big tarts and 10 mini tarts)

2 whole eggs

40g sugar

1g salt

75g milk

40g water

1/2 tsp vanilla

1. Combine eggs, sugar and salt, stir until sugar dissolved.

2. Add milk, water and vanilla. Mix well and then strain.

3. Press the pastry into the tart moulds and bake for 6 minutes in the preheated oven at 180C.

4. Pour the egg filling into the half baked tart pastry and continue to bake at 180C for another 12 to 14 minutes. Use only half of the time mentioned above for mini tarts.

Coconut tarts

I baked some coconut tarts today. The tarts turned out quiet nice but it was not sweet enough.

The recipe said 120g castor sugar but I change it to 60g brown sugar. Brown sugar is actually okay but I will need to increase to least 90g next time.

It's okay to use any tart pastry recipe but for the coconut fillings I use the following recipe (can make about 7 big tarts).

200g desiccated coconut (I use freshly grated coconut)

120g castor sugar (or 90g brown sugar if you don't like it too sweet)

1 whole egg

50g melted butter

All you have to do is combine everything up and make sure it is mix well.

Press the pastry into the tart moulds and fill it up with the coconut fillings.

Bake in preheated oven at 180C for 18-20 minutes.

More fruit tarts

It was fun decorating fruit tarts.

See ..........

Fruit tarts (2)

It was fun making fruit tarts and so I baked some again today. Got some pineapples and blueberry jam ones. My daughter loves them.

Fruit tarts (1)

I bake some dragon fruit and honeydew fruit tarts today. The fruit tarts looks so cute.




I showed my mother some honey dew ones from afar and she asked if those are rambutans?

150gm of high protein flour + 100gm of super white flour plus 150gm butter and 1 egg could get you about 100 pieces of tarts. That was too many for me.

But don't worry, you could always store them in an airtight container for later use.

Blueberry cheese tart and Egg tart

The first time I baked some blueberry cheese tarts the cheese turned out hard and dry because I over baked the cheese.

I gave it another try this morning and this time I was careful not to over baked the cheese. It turned out perfect.

I baked some big ones and some mini ones. The mini ones I use half the baking time of the big ones.

I don't want to bake so many of the cheese tarts so I kept some dough for egg tarts. I decided to give egg tarts a try. It is my first try on egg tarts.

Surprisingly, the egg tarts turned out really well and tasted yummy too.