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Taiwanese Vegan Pineapple Tart

 

Taiwanese Vegan Pineapple Tart

Chinese New Year is just around the corner, every family is busy preparing a variety of festive cookies and foods to share with friends and families. To celebrate this joyful Monkey Year, Veganlogy will share this special Taiwanese Vegan Pineapple love Tart to all friends. This famous tart, which are a Taiwanese speciality called feng Li Su. The outer tart is actually a bit like shortbread, softer and chewy, more goodness inside filling with thick and sweet pineapple jam.

PINEAPPLE COOKIES FILLING:-

5  whole Pineapple cut into slices.

1 1/2 cup brown sugar + 4 tbsp jaggery sugar- sweetness adjust to your taste.

1 stick of cinnamon

Juice of 1 medium sized lemon and some zest

Method:-

Removed the skin, cut pineapple core n eyes . Chop pineapple into small pieces, place in a blender.*Pls dont not add water * Blend until till it is so fine it becomes juice. Pour the mixture in a stew pot add lemon juice, cinnamon stick .Boil over medium heat Simmer,  stirring constantly until the liquid is absorbed. Add sugar to taste to make sure it is not too sweet,stir the jam constantly until sugar all dissolved to make sure it does not burn.(i use the stainless steel pot ) Once it gets dried and sticky switch off the heat and lets it cool.

Pls do the filling the night before.

Taiwanese Pineapple Tart

Ingredients:-

300 gm Nuttelex original

140 gm Icing powder sugar or any sweetness of your choice

480 gm High protein flour

1 tsp baking powder

50 gm Non GMO corn flour

1 1/2 teaspoon vanilla powder

pinch of sea salt

Method:-

1.Sift all the dry ingredients,flour, baking powder, corn flour evenly.

2.Beat the vegan nuttelex margarine, sugar until fluffy.

3.Then add in sea salt, vanilla powder, beat again until all well combine together.

4.Add in the dry flour ingredients gradually while keep your mixer on in very low speed.

5.Then use your hand knead into a soft and smooth dough. If the dough is too wet add some flour a tablespoon at a time until won’t stick to your hand.

6.Shape the round ball place a heaping teaspoon of filling in the centre of the ball then place in love shape mold,press gently to secure the filling won’t leak out.

7.Preheat oven. Bake at 180c for 25-30 minutes according to mine oven.

Happy Baking and Happy Monkey Year!T. Pineapple COOKIES

 

Taiwanese Vegan Pineapple Tart

 

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Taiwanese Pineapple Tart

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Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter
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