Tart Nenas Taiwan / Taiwanese Pineapple Cakes

Assalamualaikum wbt dan salam sejahtera semua,
Selamat Hari Raya Aidil Fitri, maaf zahir dan batin diucapkan kepada semua rakan rakan blogger dan pengunjung blog WattiesHomeMade.

Lagi satu biskutraya yg paling saya gemari ialah tart nenas,  wajib buat di hari lebaran.  Kali ini saya mencuba tart nenas Taiwan yg seringkali dijadikan cenderahati.  
Resepi tart ini hampir sama dengan resepi resepi tart nenas yang lain, cuma bentuknya sahaja agak berlainan.  Tart nenas Taiwan bentuknya segiempat sama dan tidak disapukan kuning telur di atasnya, tapi saya suka melihat warna sapuan diatasnya, jd saya derhaka sedikit  dari segi rupaparasnya.  
Untuk tart ini,  saya mengggunakan acuan  coklat disebabkan tiada acuan segiempat yang sesuai.  Intinya pula saya gunakan jam nenas readymade yang dibeli.  Mari sama sama kita lihat hasilannya.

Taiwanese Pineapple Tarts/Shortcakes Recipe

Source  :  RasaMalaysia

Ingredients:

2 stick butters (1 stick of butter = 113 grams)

1/2 Tbsps shortening

2 Tbsp icing Sugar

1 egg

1 tsp pineapple essence (optional)

3 cups All Purpose Flour

2 Tbsps Milk Powder

2 Tbsp Cornflour

Method:

Cream butter, shortening and icing sugar till light and fluffy for around 8 minutes.

Add in egg and essence if using.

Fold in all purpose flour, cornflour and milk powder. Refrigerate for 20 minutes.

Divide dough into 30 pcs and wrap with the pineapple filling.

Press it onto the square mould and bake it at 170 celcius for 15 – 20 minutes and turn it around to bake for another 15 minutes or till brown.

Pineapple Paste

(adapted from http://www.zesterdaily.com/baking/378-taiwanese-pineapple-cakes)

Ingredients:

12 oz. (weight) peeled, cored, diced pineapple (from 1 pineapple)

1 pound 4 ounces of peeled, seeded, diced winter melon (from about 2½ pounds winter melon wedges)

3/4 cup granulated sugar

1/2 cup maltose syrup

Method:

Place the pineapple in the bowl of a food processor and pulse until pureed, stopping and scraping the sides of the bowl occasionally, 18 to 20 pulses. Pour into a Dutch oven.

Place the winter melon in the food processor and pulse until very finely shredded, 20 to 22 pulses. Transfer to the Dutch oven.

Cook the combined mixture over medium-high heat, stirring occasionally, until most of the liquid has evaporated and the winter melon begins turning translucent, about 20 minutes.

Reduce the heat to medium, add the sugar, and cook until the mixture has thickened, about 8 minutes.

Stir in the maltose syrup and cook, stirring constantly, until mixture is very thick, sticky, and uniformly light amber in color, 10 to 12 minutes.

Transfer mixture to a shallow bowl and refrigerate until cool. Divide into 1 Tsp each.

Cook’s Note:

You can also buy the ready made paste from baking supply shop around Taiwan.