Bing Liang Pineapple Tart in Singapore
The most important Chinese New Year delicacy that every household must have during CNY. Be it in the form of the sunflower seed shape (Nyonya), ball (round), or roll, we have them all, and we make them good. With a recipe that has been perfected through the decades, we have managed to expand without compromising our quality. At Bing Liang Bakery, we cater to the taste buds of Singapore.
The Best Pineapple Tart
Decades of evolution in our recipe has resulted in our pineapple tarts being second to none regardless of shape or size.
Our pineapple jam filling is homemade and handmade with the most premium ingredients to ensure 100% satisfaction.
Neither too soft nor hard, it has a savoury buttery texture that melts in your mouth but not too flaky to hold.
Types – Pineapple Tart Singapore by Bing Liang
How to Make Nyonya Pineapple Tarts
How do you make pineapple tarts that are not too flaky, of the perfect texture of how buttery it is, and melts in your mouth?
Let us begin first on sharing with you how you can make the pineapple filling.
- Pineapples – peeled and cut into chunks
- Fine sugar
- Cinnamon sticks
- Star shaped Anise
Step 1. Use 2 full pineapples worth of cut pineapple chunks and place it in a blender to process.
Step 2. Pour the pineapple paste into a bowl while sieving away the the juice. Add 1 cinammon stick, 2 star anise, 2 cloves, and a quarter tea spoon of salt into this bowl. Bowl this mixture over high heat for 10 minutes and then add 30 g of fine sugar and continue at medium heat for 35 minutes.
Step 3. After 35 minutes, your paste should be drier, thick and golden. Taste it. If you feel it is not sweet enogh, and another 30 g of sugar.
Step 4. Now that your paste is cooling down, remove all visible cinnamon sticks, star anise, and cloves.
Let’s now move towards the dough!
- SCS butter
- Icing sugar
Step 1. Preheat your convectional oven to 180 degrees Celsius.
Step 2. Place 100 g of flour, 15 g of corn flour, 20 g of icing sugar, and a quarter tea spoon of salt into a bowl and mix it very well. This will take a lot of effort and strength. You can use a mixer if you want to but we prefer it best manually.
Step 3. Add 100 g of SCS butter into this solution and continue mixing this solution.
Step 4. Now, add in 1 egg yolk to the mixture. Stir hard unitl there is just a bit of moisture left.
Step 5. Roll out this dough onto a baking tray to however big you want your tart to be. Then, lightly brush a thin coat of egg wash over every tart laid out on this tray.
Step 6. Use a spoon to scoop the filling over each and every tart dough on your tray.
Step 7. Bake for a good 15 minutes and you have now successfully baked a tray of roughly 20 Nyonya Pineapple Tarts!