So Chinese New Year is approaching and what is Chinese New Year without Pineapple Tarts? The last time I made Pineapple Tarts successfully was 2 years ago when I was adventurous enough to cook my pineapple paste from scratch. It was sure a lot of fun and a lot of satisfaction but as time isn't on my side this season, I decided to try out the Sarawak Pineapple Paste from Ailin that's so highly raved. Well, true enough, I love the pineapple paste that's not too sweet yet it's not too sour. For me, it's just right, even though it's not as fibrous as I'd like it to be. Then again, with store bought paste, this is really good enough at $6.80 for 1kg. So this time round, I love these Pineapple Roses.
This recipe was taken from food4tot. Even though the paste is meant for Nastar tarts, it worked perfectly fine for the close tarts I did. They melt perfectly in the mouth and that's just about the only complain I have of these tarts: they are way too crumbly and fragile! Then again, even though it's a mess to manage it after it's baked, it's all worth it as the tarts are so 'melt-in-the-mouth-and-oh-too-good-to-be-true' good.
So, give this recipe a try! (:
