Kiiroitori Pineapple Tarts For Chinese New Years 2017

January 19, 2017

Kiiroitori Pineapple Tarts For Chinese New Years 2017

My friend Linda posted this awesome photo of her Pineapple Tarts recipe, and I just had to make it myself. Since Chinese New Years is coming up, and its the year of the Rooster for 2017, I decided to a chick version of pineapple tarts using Kiiroitori features! I felt proud to make this homemade pineapple jam a slightly thicker version than regular jam, and it can be rolled into a ball to be made into a filling for this recipe. The jam should be made in advance, since it does take 1-3 hours to cook down to its consistency. Despite the amount of time it took to make the jam, I can't even begin to tell you how delicious jam was, and how tempted I was to just to eat the jam alone. Pineapple tarts kind of remind me of Fig Newtons, but 1000 times better and 1000 times more delicious. It has a crumbly /flakey light cookie texture on the outside, with the delicious thick jam filling on the inside. I made the mistake of eating these right out of the oven while the jam was still crazy hot and burned my mouth, but I have no regrets till this day.

Pineapple Jam Recipe Written Instructions

By Lail Hossain

Ingredients For Pineapple Jam Filling

4 Cups Of Canned Chunks of Pineapples (With Juice)
1 Cup Sugar or TT
4 Teaspoons Lemon Juice

Directions for Pineapple Jam Filling

In a blender, blend the 4 cups of pineapple with the juice, 2 quick pulses using a NutriBullet blender. I didn’t want to completely blend this, and left it with a tiny amount of texture.
Add the blended pineapple into a pot, add in the 1 cup of granulated sugar or to taste, and 4 teaspoons of lemon juice.
Cook this on low heat and stirring occasionally with a spatula. All the liquids should evaporate, it becomes a deep golden color, and a thicker version of jam. This process may take 1-3 hours. A sign for doneness is the jam sticking to your spatula.
Cool this completely and place it in an air tight container.

Notes for The Pineapple Jam

The amount of sugar was neither too sugary or too bland, just right. But note that the canned of pineapple I used does contain some syrup, which could've added to the sweetness.
After making the jam I left it in room temperature to dry out the jam a bit more.
Stir with a spatula because the jam will get chunky and stick to your tools.
It should have to look like its been cooked to death unless regular jam, and thick enough to be rolled into a filling once its cooled.
Tastes amazing and super addictive.
This amount of jam makes a very little amount, and I recommend doubling or tripling this recipe to not have leftover dough later.
I cheated a little and took out some of the pineapple juice for it to evaporate faster.

Pineapple Tart Dough Recipe

By Sonia/Nasi Lemak Lover

Yield 45-50 pieces | Baking time: 375°F for 23 minutes

Ingredients for Tart Dough

175 Grams Butter
50 Grams Condensed Milk
205 Grams All Purpose Flour
1 egg yolk

Egg Washing

1 Egg Yolk
1 Teaspoon Milk for Egg Washing

Directions for Tart Dough

In a bowl add in 175 grams of butter, if not yet softened, beat it with a hand mixer whisk until it softens. Add in the 50 gram of condensed milk and cream it together with the butter.
Add in the one egg yolk and blend this until it comes together
Add 205 grams all purpose flour, stir with a spatula and knead lightly with your hands before using the mixer to avoid flour flying everywhere. Mix with a mixer until no white spots appears. Shape together again with hand to form a dough.

Notes For The Tart Dough

If storing dough in the fridge, it will firm up pretty hard and you must take it out and leave it out on the counter until it becomes soft and workable again

I was trying this recipe out with a hand mixer, but I think a paddle attachment in a stand mixer would have worked out a lot better.

I halved this recipe to accommodate the amount of filling I made better, but it turns out this was still too much for the amount of filling I made. I recommend making more jam.

Assembling Together The Pineapple Tarts

Divide the filling into 8 grams each and roll them into balls. Before working with the dough, wash your hands because it will be sticky from the filling. Roll the dough each into balls, 10 grams each.
Rolls the dough out into a flat circle using a rolling pin or the palm of you hand. Place a piece of filling in the center and wrap it with the dough
Place seam side down onto a half sheet tray lines with silpat mat or parchment paper.
Using the bottom of a cup or flat surface gently press down on the ball to give it a more flattened circle shape, but still keeping it thick.
Make an egg wash by combining 1 egg yolk and 1 teaspoon of milk, lightly whisk together. Lightly brush the tarts with an egg wash
Roll a piece of small dough into a small oval and place it over the shaped pieces in a position of where the snout would be. Egg wash over the snout.
Bake at 375°F for 23 minutes or until golden. Cool this completely before eating.
Once completely cooled, using a decorating pen in black draw on features of Kiiroitori.

Notes for Assembling together the Pineapple Tarts

Alternatively you can do criss cross designs with a knife of bench scraper and lightly pressing on the designs without going in too deep.
If you eat this hot out of the oven without cooling, the hot jam will burn your mouth, and will hurt like lawd, but its going to taste amazing and you might even think it was worth it (DO NOT RECOMMEND)
I recommend making more of this recipe because these are highly addicting.

Step By Step Video Tutorial For Pineapple Tarts

Photo Instructions for Pineapple Jam Filling

1. In a blender, blend the 4 cups of pineapple chunk with the juice, 2 quick pulses using a NutriBullet blender. I didn’t want to completely blend this, and left it with a tiny amount of texture.

2. Add the blended pineapple into a pot, add in the 1 cup of granulated sugar or to taste.

3. Cook this on low heat and stirring occasionally with a spatula. All the liquids should evaporate.

4. Cook until becomes a deep golden color, and a thicker version of jam. This process may take 1-3 hours.

5. A sign for doneness is the jam sticking to your spatula.

6. Cool this completely and place it in an air tight container.

Photo Instructions Dough For Pineapple Tarts

1. Pre measure all of your ingredients before starting so the whole process will be a lot more easier.

2. In a bowl add in 175 grams of butter, if not yet softened, beat it with a hand mixer whisk until it softens. Add in the 50 gram of condensed milk and cream it together with the butter. Add in the one egg yolk and blend this until it comes together.

3. Add 205 grams all purpose flour, stir with a spatula and knead lightly with your hands before using the mixer to avoid flour flying everywhere. Mix with a mixer until no white spots appears. Shape together again with hand to form a dough.

Photos For Assembling Together The Pineapple Tarts

1. Divide the filling into 8 grams each and roll them into balls.

2. Before working with the dough, wash your hands because it will be sticky from the filling. Roll the dough each into balls, 10 grams each. Rolls the dough out into a flat circle using a rolling pin or the palm of you hand. Place a piece of filling in the center and wrap it with the dough

3. Place seam side down onto a half sheet tray lines with silpat mat or parchment paper. Using the bottom of a cup or flat surface gently press down on the ball to give it a more flattened circle shape, but still keeping it thick.
Make an egg wash by combining 1 egg yolk and 1 teaspoon of milk, lightly whisk together. Lightly brush the tarts with an egg wash

4. Roll a piece of small dough into a small oval and place it over the shaped pieces in a position of where the snout would be. Egg wash over the snout. Bake at 375°F for 23 minutes or until golden. Cool this completely before eating.

Once completely cooled, using a decorating pen in black, draw on features of Kirroitori.