Pineapple Shortcakes Recipe
My self-imposing carb-free and sugar-free diet worked. After 3 days of eating organic greens, tofu, fruits, and soups, I developed a critical craving for carb and sugar–I required a kick to my bland palate, I essential something loaded with carb, hopefully sweet and sinfully buttery. Then, I thought about the various pineapple tarts recipes that I have been saving for months. What a brilliant idea! Pineapple tarts have gotten everything that I was craving for: carb, check; pineapples, mmmm yum; sugar, oh yeah; butter, hell yeah!
And hence, two trays of buttery, sweet, flaky, delicious, and stunning pineapple tarts were born in my kitchen. Thanks to my Malaysian friend Mandy at Fresh from the Oven, I couldn’t get enough of them, and I am absolutely saving her recipe for good…
Pineapple tarts (凤梨酥/菠萝酥) are commonly baked for the celebration of Chinese New Year festival in Malaysia and Singapore. In Taiwan, pineapple tarts or 凤梨酥 are exceedingly popular but their pineapple tarts Recipe calls for shortening and milk powder and taste slightly different. Because shortening is used in the Taiwanese version, they are also called pineapple shortcakes.
Making these pineapple tarts (凤梨酥/菠萝酥) takes some patience, especially with the pineapple jam or pineapple tarts filling. As with every single baking project that I have undertaken, I cheated and took some shortcuts and luckily they worked out.
The pineapple tarts looked so photogenic I just had to put in some extra efforts to make them picture perfect. So, please remember to view the complete pineapple tarts pictures above.
Below is my pineapple tarts recipe. Enjoy!
