Green Tea Rolled Pineapple Tarts Recipe, A Must Try Cookie
Everyone loves pineapple tarts. They are a MUST have cookies in most household celebrations. Nowadays, pineapple tarts come in many variations. For this version of Green Tea Rolled Pineapple Tarts, it is unique as it incorporates a refreshing matcha taste in the tart pastry. These Green Tea Rolled Pineapple tarts are super crumbly and truly melt-in-the mouth pineapple tarts. The enclosed earthy buttery goodness that surrounds the tangy pineapple jam creates a perfect match made in heaven. Truly amazing!
You Can Make Pineapple Tarts Using Homemade or Store Bought Pineapple Jam
To make these delectable dainty pineapple tarts, start by preparing the pineapple jam filling and shaping them into 8g oblong balls the day before and let them chill in the refrigerator overnight. Chilled pineapple jam filling makes the shaping of the tarts so much easier. This pineapple jam can be easily bought in baking supply stores or you can make them using fresh pineapples too. You can refer to our earlier Pineapple Jam Recipe here on how to make homemade pineapple jam. Be sure to make the pineapple jam to be extra thick paste so you can shape the jam paste and the shape stays.
Easy Step By Step Approach To Make Rolled Pineapple Tarts
Next, make the pastry dough. In a mixing bowl cream butter, icing sugar and egg yolks till a light and fluffy batter is formed. Then add in sifted flour and green tea powder. Using a spatula, lightly and gently mix everything together into a soft dough. Then using your clean hand, lightly knead to form into a round dough. Wrap with cling wrap and chill in the refrigerator for about 30 minutes.
How To Make Rolled Pineapple Tarts Using Pastry Extruder Mould
Pipe the dough pastry through a mould into long strips. Place pineapple jam on one end of the piped dough and roll the dough to wrap the filling. When the jam is fully wrapped, cut off the excess dough making sure to seal it by lightly pressing the ends of the dough together. Place the rolled tarts on a baking tray with the seam side down.
Bake the pineapple tarts in a 180 degree C preheated oven for 15 minutes. And we are done! Cool the baked pineapple tarts on wire rack. Once the pineapple tarts are completely cool, store them in air-tight containers and they will stay fresh for months.
The Perfect Combination of Matcha Green Tea and Zesty Pineapple Paste
For green tea lovers, this decadent blend of matcha and pineapple is truly a pleasure. The zen taste of green tea marries well with the tangy pineapple jam for a smooth and uplifting flavour. Definitely tempting to the tastebuds and make yearning for more. This also concludes that anything taste better with matcha. Simply Tea-licious.
Green Tea Rolled Pineapple Tarts 绿茶黄梨酥卷
- Pineapple Tart Roll Mould
- 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!
Preparing Pineapple Tarts Filling:
Preparing Pineapple Tarts Pastry:
Making Green Tea Pineapple Rolled Tarts:
- 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).