Cheesy Pineapple Tarts 芝士黄梨饼

The other day when I was chatting with my friend Yan about CNY cookies. She told me that they (she and her neighbours) have bring my best melt-in-mouth pineapple tarts recipe to another level . They added some cheese powder and they love it! Since I have just bought two new pineapple tarts mould, quickly try out this cheesy pineapple tarts.









 

Cheesy Pineapple Tarts 芝士黄梨饼 

175g butter

50g condensed milk or sweetened creamer (I use F&N full cream condensed milk)

235g plain flour / all purpose flour

1 egg yolk (A size or large)

25g Parmesan cheese powder

1 egg yolk +1tsp milk, for egg wash

~300g Pineapple filling (homemade or store-bought)

2 pineapple tarts moulds-large and small

Method

1. Cream butter and condensed milk till light.

2. Add in egg yolk, and beat until combine.

3. Mix in flour and cheese powder, mix till become a soft and not sticky dough.

4. Roll pineapple filling into ball (6g for large mould, 3g for small mould) and roll dough into ball (9g for large mould, 7g for small mould).

5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal.

6. Place dough inside the mould, flatten dough to conform to shape of mould. Remove pineapple tarts from the mould.

7. Apply egg wash on the pineapple tarts. Bake in preheated oven at 170C for 20-25mins or until golden brown.

8. Cool completely before storing. 

Inspired by Bakeling, by Sonia a.k.a Nasi Lemak Lover