Delicate and buttery pineapple tarts with a subtle salted egg yolk taste to accentuate the butter taste. Great for adding a modern twist to the traditional tarts!
To apply gold leaf, cool the tarts completely. Using a tweezer, lift up a small portion of the gold leaf gently, and place onto the top of the tart. Using a small brush, pat down the gold leaf to help it adhere. Be careful because the gold leaf is very light weight and can stick to our fingers or work surface.
1 salted egg yolk is about 15g - 20g, so I use 5 salted egg yolks.
You can also see my link for homemade pineapple paste. You can omit the spices if you are feel that the spices will be overwhelming for the subtle salted egg yolk taste.
For easier making of the tarts, you can prepare the dough the day before; roll out the pineapple jam balls the day before too. On day of baking, simply assemble and bake :)
Recipe from BakeForHappyKids, with adaptations of method and tips.