Irresistable Pineapple Tart

I've been bogged down with work, busied myself with shopping for Christmas gifts, attending cycling activities and the next thing I knew, Chinese New Year is just round the corner. If I had more time on hand, I would like to bake my chocolate chip cookies but unfortunately, time was what I seriously lacked.  Due to time constraint, I've decided to settle with Pineapple tarts because I just couldn't resist them and once I start to pop one into my mouth, I can't seem to stop. Hubby was saying perhaps I should reconsider my decision because popping the tarts means gaining weight and gaining weight is the last thing I needed. I don't care. I love eating my own tarts and this is a once a year affair. I just gotta bake it for myself and also for a few people whom I've promised to give.

Some like the tart to be hard and crunchy but my recipe is such that it melts in the mouth.

The entire process took a little more of 4 hours inclusive of cleaning and putting everthing back to its original place. I've got another 1kg of  pineapple jam tucking in one far corner of my fridge but I shudder to think of the entire baking process. My back hurts and so's my shoulder. My legs were aching like hell. Umm... a massage wouldn't be a bad idea....

Egg Tart

I've had this egg tart mould for like donkey years but never got around to use it. Finally the opportunity to use the mould came when I was baking the pineapple tarts on that Friday night before CNY. I ran out of the pineapple jam  but the dough was still plentiful in the container. Not wanting to waste the dough as I had used Australian imported butter, I decided to try using this leftover dough as a pastry for egg tart, a suggestion from cousin Soo. Honestly, it was not the perfect dough to make the tart pastry because it tend to break. As such, it was quite a challenge to handle the dough on the mould without breaking it. Surprisingly, the egg custard was rather easy to make. It needed light whisking and right after that, strained and poured into the moulds. I'll find a day to make a proper egg tart using the correct and proper recipe and by then, I promise to post the recipe here.

All time favorite Pineapple Tart

As I was baking this last night,  I marvelled at how I managed to accomplish baking this tart last year out from 5kg of flour because last night 900g of flour already had me to the brink of breaking my back. My shoulders ached terribly too. By the way, I didn't really finished the entire 900g flour because I ran out of the pineapple jam (which was a relief actually).  I gave glad cries when I finally popped the last tray to the oven and couldn't help feeling happy that this once a year baking ordeal was finally over. I have a serious addiction to pineapple tarts. Once I start eating one piece, I just couldn't stop eating it. I especially love the soft texture of the pastry where it melts in your mouth instantly. Coupled with the sweet pineapple jam, it produces a heavenly taste which leaves you craving for more. Since it's a once a year affair, I think I deserve to indulge in this tart because you can't anyhow buy it anywhere once the chinese new year is over (unless of course you go to Jonker Streee in Malacca). So everyone out there, if you have the same addiction on the tarts like me, eat all you can now.