Comments on: Pineapple Tarts/Pineapple Shortcakes Recipe (凤梨酥/菠萝酥)

By: Pineapply Tarts for Chinese New Year 2013 « Life in Frankfurt

Pineapply Tarts for Chinese New Year 2013 « Life in Frankfurt — Mon, 04 Feb 2013 15:04:42 +0000

[...] find a recipe that I was comfortable with and decided to follow the pastry and filling recipe from here. If you’re in Germany, use Type 405 flour as it’s pretty much the same as all-purpose [...]

By: Pineapple Tarts for a Lunar New Year’s treat | The Tummy Train

Pineapple Tarts for a Lunar New Year’s treat | The Tummy Train — Mon, 23 Jan 2012 05:10:56 +0000

[...] from Rasa Malaysia | Makes 24 [...]

By: Rasa Malaysia

Rasa Malaysia — Thu, 05 Jan 2012 17:38:48 +0000

Yeah, no shortening needed. Butter only. You can add a little shortening (1/2 teaspoon) if you want the pineapple tarts to be crumbly but optional.

By: poh lai

poh lai — Thu, 05 Jan 2012 16:44:35 +0000

So use either use butter or shortening? I don’t see shortening in the recipe…

By: Florance Medrano

Florance Medrano — Wed, 05 Oct 2011 20:29:10 +0000

Hi, Great job! This is very much helpful for my research and i hope to run through more of your posts someday! How i wish i can see you in person so i can get to know you more.

By: Su

Su — Sat, 23 Apr 2011 09:59:33 +0000

The tarts were fantastic. However, I would divide the mixture into more portions next time as they were bigger than I expected. After rolling them out they should be about 3/4 inch or 1 inch long instead of 1.5 inches long. They looked less appetising due to their size. Overall I give this recipe a 9 out of 10.

By: Rasa Malaysia

Rasa Malaysia — Wed, 15 Dec 2010 18:40:55 +0000

I am not sure, did you freeze it? If you keep in the fridge, it will last.

By: Jennifer

Jennifer — Wed, 15 Dec 2010 13:58:45 +0000

Hi, your recipes looks so nice but i’ve tries making the pineapple filling on my own for past 2yrs. eventually everythings turn out to be perfect except that the tart turns mouldy after few days… do u have any idea to overcome this issue?? i do understand that homemade are non preservatives, but was it because i didnt cook the filling till completely dried?? (as commented by some senior).

pls help

By: Rasa Malaysia

Rasa Malaysia — Thu, 25 Feb 2010 06:34:52 +0000

Edda – thanks so much for your heartwarming comment. I am glad you like this pineapple tarts recipe.

By: Edda

Edda — Thu, 25 Feb 2010 06:20:57 +0000

i just want you to know that i tried this recipe and almost cried eating it (and i m not even exaggerating). I have not had this since i left brunei in 2001. I just tried a piece and decided to post a note here to thank you for posting your adaptation. I added the shortening and followed the original for everything else. it turned out awesome! *tear*