How to make Pineapple Jam Tarts (Malaysian Style - Biskut Tart Nenas) A Chinese New Year favourite

Making Pineapple Tart (Malaysian Style - Biskut Tart Nenas) from start to finish. Enjoyable anytime of the year but most especially during Chinese New Year. You might get addicted, I know we are. I won't blame you if you get addicted too!!!

#pineappletart
#pineapplejam
#biskuttartnenas

Recipe Breakdown

Pineapple Jam

1785g Grated Pineapple+Juice
300g Sugar
5 Small Cinnamon Sticks
1 Tablespoon Whole Cloves

Tart Dough

700g All Purpose or Plain Flour
60g Corn Flour
1/2 Teaspoon Table Salt
120g Icing Sugar
450g Soft Room Temperature Butter
4 nos Egg Yolks

Egg Wash

5 nos Egg Yolks
50g Condensed Milk
25g Whole Milk

*** Cook jam until most of the moisture has evaporated.

*** Let the jam cool and set over night in the fridge.

***You can use the dough on the same day

*** Bake the tarts after egg washing at 170 degrees celcius for 16 minutes.
Turn the baking tray about half way during the cooking process.

*** You can store the tarts for up to 2 weeks in an air tight container.

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Link for Wooden Dowels

https://www.etsy.com/uk/listing/45553...
and

Link for Floral Stamps

https://www.etsy.com/uk/listing/17584...

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Music Credit

Music: Business Corporate by Alex Menco
  / alexmenco  
Video Link:    • Видео  

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Logo Creation

Made by a talented dear friend of mine whom I have spent many hours in the kitchen with.

Check out his links below.

Logo Animation: Andrea David Farnocchia
Instagram: andrea_farnus
LinkedIn:   / andrea-david-farnocchia-09567231  

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