Made this pineapple tarts today - amazing. No fail recipe. It is so soft and crumbly. No fail recipe. I chilled the pineapple tarts for 15 mins in the freezer before egg washing and baking. Also, I applied eggwash twice, once before baking and another time when the cookies are about 70% done in the oven for an even and better colour. It is a small tip by a commercial pineapple tarts seller.
Special thanks to iwen baking! Awesome pineapple tarts recipes! I finally found the perfect pineapple tarts that melts in the mouth. I tried doing 3 different shapes, all works and tasted heavenly. Everyone loves it. Happy me 🤗
@@iwen777 i don't know how to upload any pic here... but I did the enclose round and oval shapes and I did the same as yours with a special rolling pin from Redman.
Very good recipe! As promised, tarts melt in the mouth! Baked them today and without the appropriate tool, I shaped them differently. Baking time was just 22 minutes as they were browning. Thank you for sharing!!
@@Jewelpoon oh I see..I received alot of messages and comments everyday, so might miss out on tags, best to directly send photo to my inbox, I will see it when got time
Ive tried both of your flaky and melt in your mouth recipe, and i prefer the melt in your mouth one! thank you for sharing this wonderful tart. its definitely a keeper for me!
Hi Wendy juz wondering can i use ur this recipe to make closed pineapple tarts? making them for christmas for my church. looking forward to hearing from you soon. take care
Hello Wendy. Thank you for your videos :) I have moved to UK two months ago and have been in lockdown watching your videos. I tried this pineapple tart recipe yesterday but the dough turns out really wet. Even after chilling for 30 mins, it’s sticky and rubbery, when I portion it for molding, the texture is elastic rather than powdery. After bake, it doesn’t melt in mouth, it’s like a soft biscuit :( can you help me please.🙏🏻😅
My dough rolls out well, but it doesn’t hold its shape after baking. Some look nice but some comes out a bit lopsided. Do you have any tips? Thank you!
Hi Iwen, which brand of butter did you use? I know golden churn butter is the best, but I am wondering if other good butter will yield the same taste and flavour. Any brands of butter would you recommend?
U need to adjust accordingly, as I havent tried it, best to try with smaller portion of pineapple jam first, using 4g jam. Take the total dough weight divide by 100 or so to try and wrap
Hallo Iwen.. Recipu kamu bagus, istimewah dan lengkap.. Dapati wangi ,harum dan sedap saperti suara kamu.. Saya ingat kamu rakam video dengan sepenuh hati dan gembira, selalu seyum dan riang.. Gd job.. Nice.. Nice.. Nice, Kam Sheah. !
