Black Gold Pineapple Tart

This blog entry is mainly for my future reference ^^

2 weeks before CNY I was looking for a Pineapple Tart recipe and came across a Charcoal Pineapple Tart By Mybakingcottage. Very interesting to use charcoal power. So I try it out, the end results is good. My friends call it Black gold Pineapple Tart :)

Over all I find this type of open face short crust pastry last longer in storage than the other (wrap up pineapple) type.

Recipe:

• 380g Plain Flour
• 15g Charcoal Powder
• 50g Corn Flour
• 10g Milk Powder
• 47g Icing Sugar
• 320g Cold, Salted Butter, Cubed
• 3 Egg Yolks
• 45g Iced Water
• 1 Vanilla Bean Pod (Split pod into half and scrap vanilla beans) - I didn't get pods so I used extract 
• 800g Premium low sweet Pineapple Paste - roll into 1 tsp balls 

To ensure jam doesn’t come out of the oven dry and caramelized for open face type, according to instructions: add 120g of unsalted butter and beat it up together with the pineapple jam. 

Short Crust Pastry Method:

1.    In a large mixing bowl, sift flour, charcoal powder, milk powder and icing sugar together

2.    Whisk egg yolks, iced water and vanilla beans together

3.    Rub in cold cubed butter into the flour till it resembles fine bread crumbs

4.    Add wet ingredients into flour and butter mixture

5.    Gently coax all the ingredients into a large dough

6.    Divide dough into 2-3 portions and chill in the chiller 

7.    While dough is chilling, roll pineapple jam into 10-15g portions

8.    Once dough is chilled, proceed to assemble the tarts

9.    Preheat oven to 180c once you have completed half a tray of tarts
10.  Bake for 15-18 minutes

Note to self: Prep the dough and jam the day before