Ketupat Pineapple Tarts
Ingredients
Ingredients
For the recipe Ketupat Pineapple Tarts
For Ketupat Pineapple Tarts:
| 1 | Dr. Oetker Tarts |
| 200 g | Butter |
| 1 | Egg (Large) |
| 2 tsp | Dr. Oetker Nona Pandan Emulco |
| 1 | Dr. Oetker Nona Pineapple Paste |
| Dr. Oetker Nona Hundreds & Thousands |
preparation
Preparation
Preheat oven to 160˚C.
Place Dr. Oetker Nona Tarts, butter, and egg in a mixing bowl. Mix until dough form. Add pandan emulco and mix well.
Roll the dough to 2.5cm ball (about 8g), flatten the dough-ball to 0.5cm thickness.
Roll pineapple paste to 1.5cm ball (about 5g). Place it in the middle of the dough, wrap it up and insert the dough into a square cookie cutter to form ketupat shape.
Remove dough from cookie cutter, using a small knife, make criss-cross patterns on the tart and decorate with hundreds & thousands.
Place tarts on lined baking tray and bake at 160˚C for 15 - 18 minutes.
Dr.Oetker.Products.Used
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