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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 24 |
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A dainty tart featured in Chinese bakeries, particularly around New Years. Ingredients:
filling |
2 20oz cans crushed pineapple with juice |
1 8oz can crushed pineapple with juice |
3/4 c sugar |
2 cinnamon sticks |
pastry |
4 t cream cheese |
1/2 c unsalted butter, softened |
1/2 c powdered sugar |
2 eggs |
1 t baking soda |
1 t vanilla extract |
2 1/2 c flour |
1/2 t salt |
assembly |
cooking spray |
1 egg yolk |
2 t water |
Directions:
1. For filling; drain crushed pineapple in a colander, pressing to render as much of the juice as possible. Place pineapple in a large pot with the sugar and cinnamon sticks and stir over med-low heat about 1 hour, until sugar begins crystallizing against the sides of the pan. Remove cinnamon sticks and let pineapple filling cool.
2. For pastry; using a mixer, beat together cream cheese, butter and powdered sugar at med-high speed. Add 2 eggs, baking soda and vanilla and beat until fully mixed. Reduce speed to low; add flour and salt until mixed well and dough begins to form a ball. Refrigerate dough for 30 to 60 minutes before assembling tarts.
3. Preheat oven to 350. Lightly spray 2 mini-muffin tins with cooking spray. Mix yolk and water together to make a wash.
4. Press 1 ball of dough into mini-muffin tin and fill with pineapple. Take remaining dough and roll thin, cutting narrow strips, less than 1/8 wide. Use strips to create a double lattice top over each tart. Brush with egg wash and bake for 25 minutes.
5. Makes 24 mini tarts
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