Long overdue update again! During this year’s CNY, my dear wife felt the sudden urge to bake her own pineapple tarts. So, me being a loving hubby, went to Holland Village and bought her all the necessary ingredients and tools. After seeing her creations of joy, my fingers started to itch. And since there were leftover pineapple filling…
Being a true dude, I focussed on searching a pineapple tart recipe that is meant for dudes, i.e. tasty and easy to make. So, I found my dream recipe here (and the video here). I opted for the cocoon shape instead of the sunny-side-up shape because it looked so effortless on the video. Also, I couldn’t imagine myself flattening dough evenly with a rolling pin. Therefore, cocoon-shaped pineapple tart it is, then!
Dude Baking Tips 101: ALWAYS look for an easier way out. Although conventional recipes call for mixing butter with flour using finger tips, I simply used the electric mixer to mix the two up, then change the mixer’s “hands” to dough kneaders and Voila! Effortless dough produced
Ironically, the biggest challenge of this little culinary mission / experiment was neither handling the dough nor the baking process. It’s getting the bloody sticky pineapple filling out of the plastic bag and shaping them into little oval balls. It’s like really, really dry nose dirt. And it makes a sick noise (sounded kinda like the alien egg sequence in Alien) whenever I succeeded in prying them out of the bag with my spoon. Somebody went waaaaaaay overboard with the glucose…
But once that part was over, everything else was a breeze. It’s all in the preparations. Once I got the ball rolling, I managed to churn out 80 pineapple tarts within 2 hours. After that, just glaze and bake.
Feedback on my maiden attempt has been great! The texture was a bit flaky, but all in all, it’s good stuff 