Speaking about Pineapple Tarts, we all differ in opinion as to what makes a good pastry. Some likes the pastry firm and biscuit-like, some likes it firm but yet tender, and some likes it crumbly and melt-in-the mouth. So which is your preferences? If you love the melt-in-the-mouth type, I just like to share with you the recipe that I discovered during the recent "Raya Open House" spree. Try add 2 tbsp of ghee to your pastry..you can see, feel and taste the different. I got this secret recipe from a friend of mine. Her tarts were fantastic melt-in-the-mouth type and as you can see above were the verdict of my experiment. Awesome!!!
250 g butter / 250 g mentega
2 tbsp ghee / 2 sdb ghee
1tsp salts / 1 sdt garam
450 g flour / 450 g tepung
1 egg yolk / 1 kuning telur
2 tbsp icing sugar / 2 sdb gula ising.
Combine butter and ghee./ Satukan ghee dan mentega
Combine flour and salts / Satukan tepung dan garam
Beat butter mixture with sugar. Add egg yolk. Whisk and add in flour to form soft dough./Pukul mentega dan gula. Kemudian masukkan telur kuning. Kacau sebati dan masukkan tepung. Gaul rata sehingga terbentuk doh yang lembut.
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