Flower Shaped Pineapple Tart..黄梨花挞

If you have read my last post, Homemade pineapple jam you will know that, this is the out part (part 2) about my pineapple tart 'pastry'.
I have a simple and i am happy with enclosed pineapple tart recipe that shared by my Sil years ago .. HERE I stick to that every year when i am craving for pineapple tart. 

如果你有看了mui的上篇~自制黄梨酱, 那这个贴子就是下篇~黄梨花挞
往年我都在用我嫂跟我分享的食谱 (黄梨酥). 我超超喜欢的.

But this year i am distracted :p by Angel's 'Warning!! highly addictive pineapple tart'. Out of curiosity i am going to give it a go. Do something difference this year.
今年想要来个新常识, 也因为被Angel(cook. Bake. Love)的超诱人的食谱吸引到 :D

I make my tarts into a 3D flower shape. 
还是3D版的黄梨花挞噢!! :p
哈哈! 像花嘛! 就取名为黄梨花挞咯:p

 Sam can't wait to give me his 'Little Thumbs Up'... he is so addicted to these tart..LOL 
二宝贝等不急要把他的'小姆子说好'举给我拍照..他啊! 真的吃个不停 xD

1. Get ready all the tools needed.

2. Place the pastry dough between the sheets and rolled into  0.5mm thick.

3. Cut out with a flower cookie cutter.

4. Use the steel scraper to lift up the cut out pastry. (this can be quite fragile to handle, so be gently to it..lol) Place on the mini tart mould.

1. After place on gently..do not press at this point
2. Place a rolled pineapple jam onto the cut pastry and now press lightly to let the jam secure into the mini tart mould.
3. Use a fondant cutter (preferable a mini flower shape) to cut a mini flower to place on top of the jam.
4. Ta..Ta..its done and ready to bake.

Flower shaped pineapple tarts
Recipe source: adapted from Aunty of Angel from Cook. Bake. Love (thanks to her and her Aunty for this wonderful recipe)
I make 1/2 of her recipe as this is my first attempt..^^

 Ingredients: (yield about 43pcs)
   (A)
   125g salted butter (I used Golden Churn)
   25g castor sugar 
   1/2 tsp condensed milk
   1/2 tsp vanilla extract (i did not add this)

   (B)
   1/2 egg

   (C)
   175g plain flour 
   25g milk powder

   Filling: +/- 360g pineapple paste (roll into balls of 1 level tsp each)
i use my homemade pineapple jam ...HERE
   Egg glaze: 1/2 egg yolk mix with 1 tsp water (sifted) 

Method:

1. Sift (C) together 3 times (my aunt specially mentioned must sieve 3 times but being lazy I only sieve 1 time :p) I am like Angel i did not sieve 3 times too...lazy me as well..(^^*)
2. Beat (A) till creamy.
3. Add (B) mix well.
4. Use the lowest speed of the mixer to fold in (C) in 3 batches then use a rubber spatula to scrape the bowl and fold in any remaining flour (do not over mix).
5. Wrap dough with cling wrap and chill for 30 mins to firm it up. Take part of dough, roll in between two parchment paper or plastic sheets into 0.5mm thick, cut out with a flower shape cookies cutter. Light place the cut out flower shape piece onto a mini tart mould. Place a piece of rolled pineapple jam onto the it and lightly press to secure into the mini tart mould. (Suggest keeping half of the dough in fridge while wrapping).
6. Arrange onto baking tray. 
7. Bake in preheated oven at 180C for about 8-10 mins, upper middle rack. Take out from oven, apply egg wash and return to oven to bake for another 5-6 mins till cooked. (i baked around 
8. When it is cooked, cool it on a wire rack before  take the tarts out of the mini tart mould(do this gently (^^*) and use small paper case to hold it.

Seanan sees Sam give me a little thumbs up .. he is so.... that he said to me 'Mum, i give you 2 Little Thumbs Up..LOL ..so cute

小宝贝看了哥哥给我一个小姆子说好, 他很不是味道..就对我说 "妈..我给你两个小姆子说好!!"..哈哈哈哈哈哈~ 我呢! 笑弯了腰 :D

I am linking to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and (me) Doreen from my little favourite DIY  , the theme of this month is Pineapple! Please join us if you bake or cook anything with pineapple this month. 

And also submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover.