Melt in the mouth Rosette Pineapple tarts

This is not the first time I make pineapple tarts for Chinese New Year. I started making it 4 years ago. I tried several recipe shared by bloggers and I adored this recipe the best because the pastry taste buttery with melt in the mouth effect. I love to shape my pineapple tarts into rose pattern too! I am not so hardworking making my own pineapple paste so I bought the ready made pineapple paste from Ailin bakery. Come, Come, let me share with u this recipe from Nasi Lemak Lover and surprise your loved one with your pretty rosette pastries.

Best Melt in the mouth Rosette Pineapple tarts

(Make about 100pcs)

• 350g butter, soften it at room temperature
• 100g condensed milk
• 510g plain flour
• 2 egg yolks

• 700g pineapple paste

Egg wash

• 1 egg yolk & 1 teaspoon of milk 

Steps

1. Cream the butter and condensed milk till pale/light.
2. Add in the egg yolk one at a time till it is well combined
3. Add in the flour and continue to let the mixer form a dough. The dough should not be a sticky dough. You can put in the fridge for 30 mins for easy wrapping.
4. Roll the pineapple filling (8g each) & dough (10g each) into balls (8g each).

Wrapping a rosette pineapple tarts

1. Flatten 1 pcs of dough on your palm.
2. Place 1 pineapple ball in the center.
3. Wrap it in and roll into a ball. Place the ball on a mini cupcake liner.
4. Use a clipper, clip a triangle in the center. Continue to clip another 4-5 petals at the outer side. This will form a 3D rose. Continue for the rest.
5. Egg wash it lightly using a brush before baking. Bake it for 20 mins at 160 degrees. 
6. Cool it completely before storing.

Pictorial as following:

Reference: 2.25 of this recipe for 3kg of pineapple filling

My little helper helping me to make open pineapple tarts for remaining pineapple filling. 

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Cheers & stay well!
Loves, TAGlicious