Preparation time: 30 minutes
Cooking time: 15 minutes
Makes: 35 - 40 tarts
Ingredients
Pastry: | ||
|---|---|---|
| 250 g | salted butter | |
| 50 g | icing sugar | |
| 2 | QL Omega egg yolks | |
| 350 g | plain flour | |
| 2 tbsp | cornflour | |
| 40 g | parmesan cheese | |
Filling: | ||
| 200 g | pineapple paste | |
| 250 g | cream cheese, softened | |
| 1 | QL Omega egg yolk + 1 tbsp milk (egg wash) | |
Method
- Cream butter with icing sugar until pale in colour. Add in QL Omega egg yolks.
- Add in all the dry ingredients and mix well. Set the pastry dough aside to rest for 10 minutes.
- To make the filling, mix half of the pineapple paste with the cream cheese.
- Mould the pastry using a tart shell and blind bake them for 5 minutes at 160°C then remove from tart shell and set aside to cool.
- Fill the tart shell with the cream cheese filling and top it off with 5g of pineapple paste and slightly pressed it down.
- Place on a baking tray and egg wash lightly. Bake at 160°C for 5-7 minutes.
QL Omega & QL Deli Fresh eggs are available at major hypermarkets and supermarkets. For more information on QL Eggs, click here.
