Owner of PassioNate Cakes by LMK , Mimi Liew is a cake artist and instructor that is well known for her stunning and brilliant design of her bakes. From realistic handbags to intricate multi tiered cakes, her creations are guaranteed to wow your guests.
Tune in to watch her show us how to make Bunny shaped Pineapple Tarts that are perfect for the upcoming Rabbit Chinese New Year!
Try making her recipe, and show off your creative Pineapple Tarts in our annual Pineapple tart contest! Stand a chance to win Elle and Vire hampers worth $100! Find out more about the contest here
Here are the recipes:
Here is the recipe:
Ingredients
Jam:
1500g Pineapple cut in chunks
(ripen)
80-100g castor / brown sugar
1 pc cinnamon quill
3 pcs cloves
Pastry:
300g cake flour
½ tsp salt
½ tsp baking powder
160g cold unsalted butter, soften
80g castor sugar
30g egg
Preparation
Pineapple Jam
1. Place pineapple chunks in mixing bowl. Chop 5 sec / sp 5.
2. Add in sugar, cinnamon quill and cloves, cook 40 mins / 120°C / sp 1
3. Check for jam consistency. If require a thicker consistency, cook for another 5 to 8 mins / Varoma / sp 1.
4. Transfer to a container and set aside to cool. Clean & dry mixing bowl.
Pastry
5. Add sugar in mixing bowl. Turbo 2 sec
6. Add in butter, mix 2 mins / sp 3.
7. Scrape down. Add in egg, mix 30 sec / sp 3.
8. Add in flour, salt & baking powder, mix 15 sec / sp 3.
9. Transfer onto a working mat. Lightly knead the dough. Set aside to let dough relax for 15 mins
10. Divide dough with a mini ice cream scoop approximately 1 tbsp volume each . Roll into round balls. Reserve approximately 2 tbsp of dough to make the bunnies’ ears, limbs and 1 tsp dough each to be dyed with red, orange and pink to make the tiny decorations.
11. Divide cooled pineapple jam into ½ tbsp each. Lightly Flatten pastry and wrap the pineapple jam one by one.
12. Shape the reserved dough into tiny balls for limbs and ears. The colored ones into *dui lian / angpows*, orange to mini Mandarins & pink to tiny blossoms. Use a brush and a little water or milk, stick the limbs and decorations.
13. Place prepared bunnies on a baking sheet lined with parchment paper. Bake in a preheated oven at 160°C to 170°C for 15 mins to 18 mins until cooked through / slightly golden on the edge *depending on the heat of your oven.*
14. Cool on the wire rack completely. Paint on the eyes with black food colouring and lightly brush edible pink dust for the cheeks*