Salted Egg Yolk Pineapple Tarts

Name: Salted Egg Yolk Pineapple Tarts
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Ingredients: 1 fresh pineapple, skin, decore and cut into pieces then puréed; 3/4 cup sugar; 1/2 tbsp lemon juice; 1.5 sticks unsalted butter, room temperature; 1/4 cup condensed milk; 1 egg yolk; 2 cups flour; 4 salted egg yolk, cooked and cooled down; 1 egg yolk; 1/8 tsp condensed milk; 1/4 tsp cooking oil

7 steps

Prep:1hCook:30min

I found what is claimed the “best ever” Pineapple Tarts and I thought I would give it a twist by adding salted egg yolk to it. This is a popular variety in Singapore but I never got to try it before since I now live in Canada. Thus, I decided to make it myself! I found a few salted egg yolk recipes but I tweaked it using this cookie dough since this claims to be the best. It didn’t disappoint as the texture is buttery and crumbly. And now with a savoury note because of salted egg yolk. The homemade pineapple jam is sweet and jammy to give it the perfect contrast. Why do Chinese believe in eating pineapple during Chinese New Year? In Hokkien (Chinese dialect), ‘Pineapple’ sounds like “incoming fortune”. So if you’re in need of some incoming fortune, be sure to eat more pineapple or pineapple tarts! This recipe makes 40 portions, while original recipe makes 100.

Updated at: Thu, 17 Aug 2023 03:42:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories83.4 kcal (4%)

Total Fat4 g (6%)

Carbs11.1 g (4%)

Sugars5.9 g (7%)

Protein1.1 g (2%)

Sodium38.1 mg (2%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

40 servings

Instructions

Prepare jam

Step 1

Cut the stalk off the pineapple and skin the pineapple. Make sure all divits are removed. Decore and slice the pineapple flesh into pieces, then blend till it becomes a puree.

Step 2

Add the pineapple puree to a non-stick pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, and chill in the fridge for 30 minutes.

Prepare cookie dough

Step 3

Cream the butter and condensed milk until light and fluffy. Add in the egg yolk and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands. Divide into 40 portions.

Prepare egg wash

Step 4

Mix all ingredients in a small bowl together

Roll pineapple tarts

Step 5

To wrap, use your palms to roll each dough and then flatten it. Add a tsp of jam in middle and gently fold edges of dough to cover filling. Roll into a bowl and space on parchment lined baking sheet. Repeat till 40 tarts are done

Step 6

Brush the top of the cookie with the egg wash, twice. Repeat the same until all ingredients are used up.

Step 7

Bake in a preheated oven at 330°F (165°C) for about 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container.

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