Green Tea Rolled Pineapple Tarts 绿茶黄梨酥卷
Green Tea Rolled Pineapple Tarts are a must have cookie for festivities. The amazing combination of matcha green tea and zesty pineapple paste is just irresistible. The best part is its so easy to make too!
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Servings: 65 tarts
Equipment
- Pineapple Tart Roll Mould
Ingredients
Ingredients:
- 250 grams butter, cubed
- 50 grams icing sugar, sieved
- 2 egg yolks
- 320 grams all-purpose flour, sieved
- 2 tbsp green tea powder, 16grams
Pineapple Tarts Filling:
- 650 grams pineapple paste, rolled into oblong balls big pastry press - 8gram each small pastry press - 4gram each
Start by making the filling for the pineapple tarts. This pineapple jam can be easily bought in baking supply stores or you can make them using fresh pineapples. You can refer to the pineapple jam recipe here.
Divide the pineapple jam into 8g (1 tsp) each. Then roll into elongated or oblong shapes. Place the rolled pineapple jam into the refrigerator. This can be made ahead of time or just a day before.
Have ready ingredients needed to make the pastry.
First, sieve the all-purpose flour and green tea powder into a large bowl and set aside.
Cut butter into smaller cubes. Put the butter into a mixing bowl to leave to room temperature. Then beat the softened butter till creamy.
Then add in sifted icing sugar and egg yolks. Continue to beat till sugar melted, batter well mixed and butter turns light pale and creamy.
Scrape the sides to bring the batter together. Then add in the sifted flour mixture. Using a spatula, lightly and gently mix the batter and the flour mixture and knead to form a soft dough. Lastly use a clean hand to gently form into a round dough.
Wrap the dough with a cling wrap, making sure the cling wrap touches the dough so the dough will not be dry. Chill in the refrigerator for 30 minutes. And we are ready to make the green tea rolled tarts.
Work with a bit of dough at a time. Roll dough into a small cylindrical log. Then put the dough into a pineapple roll pastry press.
Press dough out into long strips. Place a 8g pineapple filling on one end and start rolling it up with the dough. Make sure the ends must overlap and cut off excess dough. Continue to make the pineapple tarts till all the pastry dough and pineapple filling are used up.
Place the rolled pineapple tarts on a baking tray with the seam side on the bottom. Bake the tarts in an oven preheated to 180 degree Celsius for 15 mins.
When done, remove to cool on wire rack. Ensure the pineapple tarts are completely cool before storing in airtight containers or to enjoy.
If stored well, these melt-in-the-mouth pineapple tarts can be enjoyed for up to 1 1/2 months. So Enjoy!
Instructions
Preparing Pineapple Tarts Filling:
Preparing Pineapple Tarts Pastry:
Making Green Tea Pineapple Rolled Tarts:
Enjoy!
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Recipe Video
Notes
- Roll the pineapple filling a day before so that it will be easier and faster to assemble the pineapple tarts.
- The pastry dough should be a soft dough. It should not be too dry or too wet.
- Make sure the dough fully wraps the pineapple filling. During baking the dough will expand and if there isn't enough dough to seal them together, the jam will be left directly exposed during baking. (Dough will crack after baking)
- To store pineapple tarts, first ensure they have fully cooled to room temperature before keeping them in airtight containers. This will avoid mould from forming. If stored properly, the tarts can last for about 1 1/2 months. If refrigerated, shelf life can be extended up to 3 months. However, it is advised not to keep too long for freshness and taste.
- The pineapple tart mould is easily available in baking supply stores. Choose the mould that has a jagged pattern for this recipe. (Moulds usually come in 2 sizes - for bigger mould, use 8g pineapple jam, for the smaller mould, use 4g jam).