Oh my, I have been so busy cooking for Chinese New Year I have no time to concentrate on this special day we call St. Valentine's Day. I have been scratching my head on what is an appropriate gift to celebrate this day on such a short notice. Fortunately, something just struck me (and it is not the cupid's arrow. I am too old for that). I have the perfect Valentine gift - a special edition Valentine's Day pineapple tart. I am packaging my pineapple tart into lovely heart shaped cookies to represent Valentine's Day and Chinese New Year. How's that for killing two birds with one stone?
Valentine's Day Melt In Mouth Pineapple Tart
Makes 42 pineapple tarts (depending on the size of the mould)
1 portion pastry (click here for recipe)
350 g pineapple jam (click here for recipe)
1 heart shaped mould
egg yolk for egg wash
1. Get a reasonable sized heart-shaped mould that has a wall of about 1 cm. Fill the mould with dough. Weigh the dough to find out the quantity needed. Mine is about 20 grams, just the perfect size that I need. I allocated 9 grams of filling and 12 grams of pastry for each pineapple tart.
2. Roll the 12 grams of pastry into a ball. Flatten and put pineapple jam in the centre. Wrap dough around the pineapple jam. Make sure all the fillings are nicely wrapped up. Roll into a ball.
3. Gently fill the mould with dough. Press the dough a little to make sure all the sides are filled. Carefully remove the dough from mould.
4. Put moulded dough onto baking tray. Repeat until finish. Brush with eggwash.
5. Preheat oven at 170C. Bake for 20 mins turning the tray once or twice to get even browning.
6. Remove and cool completely before putting into boxes.
There are many ways you could decorate your heart-shaped pineapple tarts such as sparkles, imprints or even chocolate. I personally prefer my pineapple tarts original, hence, the plain eggwash.