Light and crisp salted egg yolk cookies that are suitable for Chinese New Year celebrations.…
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These salted yolk pineapple tarts adds local flavor for Chinese New Year celebration.
They have a delicate, melt-in-mouth texture, with a subtle salted egg yolk taste.
You can also make them into bite-size pineapple tarts, so you can pop the entire tart into your mouth! Enjoy!
Pineapple tarts have to be one of our favourite pastries or snacks for Chinese New Year in Singapore!
These golden salted egg yolk pineapple tarts add a modern twist to our Chinese New Year snacks!
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What Are Pineapple Tarts?
I remember when I was a child, my favourite treats during Chinese New Year would be seeing bottles and bottles of bite-sized pastries and snacks on the coffee table for visitors.
Do you love pineapple tarts too? I super, super love pineapple tarts. These little tarts are usually made using butter, egg yolk, flour, and occasionally corn starch and milk powder. From its ingredient list, you’ll know that this is a rich, buttery and tender pastry!
The traditional open pineapple tarts, featuring a buttery dough base topped with cooked down pineapple jam, are most commonly seen during those time. It was only in recent years that these round pineapple tarts gotten its popularity.
And when we talk about the cooked pineapple jam – it must be one of the challenging item to make for Chinese New Year pastries. Firstly, to make the pineapple jam, we need to select good pineapples for the best taste. While some prefer to use all ripe pineapples, some would prefer to have a certain ratio mix of ripe and slightly unripe pineapples.
The jam is then made by slowly reducing and caramelizing fresh, grated pineapple, mixed with sugar and spices like the cinnamon, star anise and cloves.
Due to the work involved in making homemade pineapple jam, we can also commonly find ready made pineapple jam from baking supplies stores! For this recipe, I am using store bought jam.
So, what makes a good pineapple tart? For myself, open tarts should have a buttery dough base that is firm to bite but gives way to a light and slightly crisp texture. I also like the pineapple jam to have a mix of tangy sweet taste. As for these round enclosed tarts, I like them to have the melt-in-mouth texture, with a good balance of dough to jam.
How Do These Salted Yolk Pineapple Tarts Taste Like?
This year, I saw this salted egg yolk pineapple tart, shared by Zoe on a Facebook group I am in. It sounds interesting, and since my husband loves salted egg yolk, I thought of trying it out.
I was glad I did!
These golden salted yolk pineapple tarts have a super delicate, melt-in-mouth texture, with a subtle salted egg yolk taste. The dough may feel a little sandy to some. While the pastry dough is stable enough for the tarts to be stacked in containers, do take note that these pineapple tarts are quite soft and gives way easily! So I’ll recommend to make them really bite-size, where you can pop the entire tart into your mouth.
The pineapple tarts also taste better the next day, so be sure to stack them into cookie containers and enjoy them the day after baking!
>> MORE CHINESE NEW YEAR COOKIE RECIPES:
How To Make The Salted Yolk Pineapple Tarts?
First, the salted yolk needs preparation in advance. The salted yolk used in the pastry dough will be cooked before hand. We can either steam or bake for about 15 mins. After letting the salted yolks cool for a while, till it’s just warm for handling, press them through a metal sieve to get to a “powder” consistency. Set aside the salted yolk powder to cool till use.
In between the wait for the salted yolk, roll the pineapple paste into balls. You can also roll the pineapple paste the night before, store it in airtight container in the fridge, with cling wrap in between the layers of stacked pineapple balls, so that they do not stick to each other.
As for the pastry dough, it uses the basic creaming method, where softened butter is beaten together with icing sugar till pale, before adding in the dry ingredients, along with the salted yolk.
The dough would be okay for wrapping immediately. However I prefer to store it wrapped in fridge for about 15 mins, as I find it easier to handle that way.