These little tarts are one of the seasonal favorites which make their annual appearance on festive occasions such as Hari Raya Puasa (Eid ul-Fitr) and Chinese New Year.
Commonly stuffed with grated pineapple but I had made slight change by filling them with pitted dates. You can also use raisin if you want. I'm very pleased with the result also they were well liked by my family.
The trickiest part is getting the perfect pastry, if too stiff, it tends to crumble. Don't add too much water or the pastry will be hard, add in a tablespoon at a time.
Yield : 54 mini tarts
125 g cold cubed butter
1 1/2 cup all purpose flour
2 tablespoon cornflour
1 tablespoon or more ice water
1/4 tsp vanilla extract
extra flour if needed
170 g pitted dates
2 tablespoon water
1/2 tsp lemon juice
For filling: Place all ingredients in a food processor and grind until fine. Transfer onto a plate, roll into tiny balls.
For pastry: Sift flour and cornflour into a mixing bowl.
Add the butter, rub with your fingertips until the mixture resembles fine breadcrumbs. Add ice water and vanilla extract, mix to form a soft dough. Add a little more flour if dough is too soft. Knead the dough briefly and gently on a floured surface.
Wrap the pastry in cling film, chill for 30 minutes.
On floured surface, roll out the pastry about 5 mm thick, cut into rounds using pineapple tart pastry cutter. Place the filling in the center of the dough, flatten slightly. Pinch the sides of the pastry to form a pattern with the tart pincers.
Place the tarts onto a baking sheet and bake for 20 minutes @ 160C in a preheated oven.
Leave in the pan for 5 minutes, gently transfer to cool completely then store in an airtight container.
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