Classic pineapple tart VS Cream Cheese pineapple tart

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Pineapple tart is one of the must-have cookies for Chinese in Malaysia and Singapore during Chinese New Year. Is one of the traditional cookies of Baba and Nyonya in the early days.

I have made two different types of pineapple tart for this year. One is the open-faced pineapple tart where the pineapple pulp is exposed, that is the pulp is placed on a butter cookie which I made with a flower cutter.

The other type is a soft and melty pineapple tart whereas the cookies were made of butter, cream cheese, whipping cream, and egg yolks. The pineapple filling is wrapped inside, and the outer layer is covered with the cookie dough which is rolled into a ball shape.

What made these two varieties of cookie dough different from one another? I'll say that the first variety has a pastry crumb that is really buttery. The greatest melt-in-your-mouth pineapple tart is the second kind. The cookie dough is somewhat soft, similar to the cake batter, but it is not sticky. In contrast to the open-face tart, it does not crumble in your hands. And the cream cheese gave the flavour and texture a lovely new dimension.
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I used a Thermomix to make my pineapple jam this year. You can make it on the stove. I'm preparing pineapple jam with two giant pineapples. I don't throw away the liquid when I purée my pineapple together with the cores. There is a tonne of flavour in the juice. The filling for the pineapple tart can be prepared in advance and frozen.



INGREDIENTS 

(Pineapple jam)

2 large pineapples (about 2kg each)

1 medium size cinnamon stick

200g sugar (adjust to your preference)


METHOD

1. Cut the pineapples fresh into chunks. Cut the core into small pieces. If using a blender, blitz pineapple chunks until mushy, about 10 seconds. Pour the pineapple puree into a flat bottom pan or wok.

2. Cook the pineapple puree with a cinnamon stick and sugar on medium heat until most liquid has evaporated, and the pineapple jam turns golden in colour. Stirring constantly.

3. Round the pineapple jam in a 1cm marble size ball.

 

INGREDIENTS

(Open-faced version)

200g cold butter, cut into a small cube shape.    

340g flour

1 tsp baking powder

½ tsp salt

50g icing sugar

1 egg

1 tsp cold water (if the batter is too dry)

1 egg yolk, egg wash



METHOD

1. In a large bowl, whisk together the flour, baking powder, salt, and icing sugar. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or you can use your fingertips to rub the flour and butter together quickly and lightly until it resembles fine breadcrumbs.

2. Add the egg to the flour mixture and stir just until the dough comes together. Add one teaspoon of cold water to the mixture if the dough is too dry to come together. Do not knead.

3. Refrigerate the cookie dough for 20 mins or until it is in a workable state.

4. On a lightly floured surface, roll the dough out to 1/4 inch in thickness with a cookie cutter. I am using 2 pieces flower cutter. Put the cookies on the baking sheet. Place the pineapple tart on a tray lined with parchment paper. Put a pineapple jam in the center of each piece. Brush the tart with egg wash. Bake for 20 - 25 minutes at 180°C. Switch the tray halfway baked. 


 

INGREDIENT

(Cream cheese pineapple tart)

200g butter soft at room temperature

75g caster sugar

150g whipping cream

50g cream cheese, soft at room temperature

2 egg yolks

400g flour

30g cornstarch

1 egg yolk for egg wash







 METHOD

1. Cream butter, sugar, and cream cheese together with a hand whisk.


2. When it comes together, pour in the cream and whip it with the hand whisk until all the ingredients are incorporated. Scrape the sides from time to time. It may look lumpy, but don't worry, later it will turn all creamy.

3. Beat in egg yolks, one at a time, mixing well. 

4. Sift both flours and pour half of it into the buttery mixture. Mix until it comes together and pour in the remaining flour and mix until it comes together. Do not over-mix.

5. Let the dough sit for 10 minutes minimum before you start wrapping your jam with it.

6. You can use a small paring knife to make crisscross patterns on the tart. I am using a meat tenderizer to make the patterns on the tart. Brust the tart with egg wash. Bake for 20 - 25 minutes at180°C.

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