What are the different types of pineapple tarts?

The Great Eggless Pineapple Tart Shape Experiment Without a Mould

Introduction

Greetings, foodies! Today, we are on an adventure to explore the different shapes of pineapple tarts. Armed with nothing but a fork, precision scissors, and a toothpick, we're about to turn these humble treats into interesting works of food art. But hold onto your aprons—this baking adventure is no walk in the park. It's a rollercoaster ride of creativity! Stick around as we rate the difficulty of each shape and reveal our favorite shape of all.

The Backstory

Our secret weapon? A 25-year-old vegan recipe that's completely egg-free. Perfect for those sudden pineapple tart cravings! Our first baker, Francis, rolled up his sleeves and dove headfirst into the dough. But little did we know, disaster was lurking. The mixer won't switch on because there was a sudden outrage.

Fear not! Our trusty whisk came to the rescue, even if it did cling to the butter like a stubborn octopus. After some vigorous whisk cum spoon-beating it resulted in lumpy fluffiness.

Our first tip, don't use a whisk.

Spoon is better but best of all, just wait for the electricity to come back on. 

With a dash of vanilla, we powered up the mixer, and its superhero-like motor whipped up the creamy mixture effortlessly.

We whisked in flour mixture then chilled the dough for 30 minutes 

While waiting, we tackled ready-made pineapple paste. Using a melon scooper for equal portion and hands to turn them into balls.

The Shapes

1. Pumpkin Shape (Difficulty: 2/5):

   - Rolled dough, pineapple paste ball, toothpick cross, and a clove stem. 

2. Leaf Shape (Difficulty: 4/5):

   - Dough, filling, add feather vine lines on the body of the leaf dough.

3. Log Shape (Difficulty: 5/5):

   - Fork-pressed rectangular dough, pineapple ball, delicate folding (rolls kept breaking). Like climbing Everest without a guide.

4. Seashell Shape (Difficulty: 3/5):

   - Boat-shaped dough, filling, toothpick-drawn lines (didn't quite resemble seashells). Not easy, but quirky shapes won our hearts.

5. Hedgehog Shape (Difficulty: 4/5):

   - Body-shaped dough, precision-scissor quills (no sesame seed eyes). Cute but snip-intensive.

The Best Shape

And now our favourite. Our winner isn't fancy or cute—it's practical. Behold the **Easy-Peasy Pineapple Squeezy Shape**:

1. Roll pineapple fillings into long logs.

2. Repeat with the dough.

3. Flatten the dough into a rectangle.

4. Place fillings at the bottom edge.

5. Fold the dough over the fillings.

6. Chill, slice, and enjoy!

Baking doesn't get breezier than this!

The Pastry Taste

Firm yet tender, crumbly, and melt-in-your-mouth delicious. Try it—you won't be disappointed!

Pastry Dough Ingredients

- 250g butter or margarine

- 300g flour

- 50g corn flour

- 50g icing sugar

- 1 tsp vanilla

Egg Wash

- 1 egg yolk

- A little water

Put to bake at 150C for 10 minutes. Slow Bake so it will not crack. Brush egg wash then put to bake the 2nd time at 170C for 2 minutes.