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Hi everyone, for all those who are interested to have a go at making your own Bunny Pineapple Tarts, here's the tutorial with pics! Do post pics of your attempts and leave a comment/link in my journal! Have fun!

Recipe for Filling

4 large ripened pineapples
300 g sugar
1 clove
1 inch cinnamon stick
1/2 star anise
250 g liquid glucose
2 Tbsp corn flour

1. Slice and grate pineapples till fine. You can use a food processor to grate it.
2. Strain the grated pineapple till dry.
3. Let it simmer in a pot till the juice has dried up. Add sugar, star anise, cinnamon stick and clove.
4. Stir till the pineapple has thickened and dried. Add liquid glucose.
5. Stir till the pineapple filling is thick, sticky and dry.
6. Add corn flour. Continue to stir for about 10 minutes or until filling is dry.
7. Leave to cool and shape into small balls using a 1/2tbsp measurement (flat).
DSC06693
Note : You can/should make the filling in advance and refrigerate it.

Recipe for Pastry

- 450g plain flour
- 1/4 (heaped) tsp sea salt
- 180g cold, cubed unsalted butter (do not allow it to soften)
- 100g ghee
- 3 egg yolks, beaten
- 2 tbsp cold water
- 1 tbsp milk
- 6 tbsp castor sugar
- 1/2 tsp pure vanilla extract

- For glaze, mix 1 egg yolk + 1 tbsp milk

1. Sift the flour and combine with the sugar and salt.
2. Using the pointed ends of a fork, rub the butter and ghee into the flour until it looks like fine bread crumbs. Basically, just scrape/flake the butter with your forks. You essentially want to coat the butter crumbs in flour. Using forks prevents the cold butter from melting since there is no contact with heat.
3. Beat together egg yolks, cold water, milk and vanilla extract. Add it into the butter-flour mixture. Using your finger tips, gently coax all the crumbs into one large dough ball. Do not knead. As long as all the crumbs come together, stop. Chill in the fridge for 10mins, covered.
4. Scoop balls of dough using a 1tbsp measurement (flat). Roll into balls and chill in the fridge covered 10mins.
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5. Flatten the balls of dough with the palms of your hands and place a ball of filling in the center, folding the dough around it. Roll it into an egg shape.
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6. With a small scissors, make 2 slits to cut out the shape of the ears of the bunny.
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7. I make my own special bunny face tool by tying a pointed and a half moon fondant tool together. This is purely for my convenience.
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8. With the curved end of the tool, make 2 markings for the mouth. With the pointed end, make the eyes.
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9. Once you have arranged the tarts on your tray, attach a small ball of dough for the tail. Refrigerate them for 10mins, then glaze them.
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10. Bake at 160C for 24 minutes or until lightly browned, rotating the tray halfway through.
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Enjoy! Or try your hand at making them in other shapes like Hello Kitty!
  • Mood: Joy
Add a Comment:
 
:iconpixipj:
PixiPj Featured By Owner Apr 16, 2014
How long can you store them?  Should they be refridgerated?
Reply
:iconvelvamae:
Velvamae Featured By Owner Mar 28, 2013
I'm Starting the filling but omitting the spice I like just pineapple flavour!
Reply
:iconnavyseuzz:
NavySeuzz Featured By Owner Mar 4, 2013  Student General Artist
Oh god those look adorable and delicious.
Reply
:iconjulianasjem:
julianasjem Featured By Owner Feb 25, 2013
any chance it would work to halve this recipe it would make way to many for us?
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Feb 25, 2013  Professional Artisan Crafter
You can halve it easily enough, though I doubt there's ever going to be a situation where you won't have any volunteers to eat them for you...
Reply
:iconkellsbells13:
KellsBells13 Featured By Owner Feb 25, 2013
These look a lot like the mochi made in the Fall during the "Rabbit in the Moon" festivals here in Japan. Nice!
Reply
:iconlycanthropeliz:
LycanthropeLiz Featured By Owner Sep 14, 2012  Hobbyist Photographer
SO AWESOME
Reply
:iconmoonlightmeadow:
moonlightmeadow Featured By Owner Apr 30, 2011
gonna try this for sure :)
Reply
:iconrainbows-n-moonshine:
Rainbows-n-Moonshine Featured By Owner Apr 24, 2011  Hobbyist Photographer
I'm making this now :3 Wish me luck!
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Apr 24, 2011  Professional Artisan Crafter
Good luck! Post pics and drop me a link! :)
Reply
:iconrainbows-n-moonshine:
Rainbows-n-Moonshine Featured By Owner Apr 24, 2011  Hobbyist Photographer
Welll, They didn't turn out. At all actually lmao. The filling turned into a burnt caramelized mess.
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Apr 24, 2011  Professional Artisan Crafter
I said "simmer" lol...
Reply
:iconrainbows-n-moonshine:
Rainbows-n-Moonshine Featured By Owner Apr 24, 2011  Hobbyist Photographer
Yuh, I did simmer. I was waiting for it to 'dry out' like you said it would lol....
Reply
:icondwuff:
dwuff Featured By Owner Mar 31, 2011  Professional General Artist
brilliant! Pity I'm allergic to pineapple! But this is wonderful!
Reply
:iconessenceofthedark:
essenceofthedark Featured By Owner Feb 11, 2011
I'll have to try this, even if I'm not overly fond of pineapples XD

Do you think it's possible to make these but replace the pineapple filling with apple jam/mashed apples?
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Feb 11, 2011  Professional Artisan Crafter
no, I don't think you can roll apple jam into balls... it will be very very very hard...
Reply
:iconessenceofthedark:
essenceofthedark Featured By Owner Feb 11, 2011
XD in its natural state, yeah, I agree. But shouldn't it be possible to cook it down into something less runny? Or freeze it into balls or squares that can be worked with?

Or eventually just replace the pineapples with apples.

idk XD I'm just throwing ideas out there =D
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Feb 11, 2011  Professional Artisan Crafter
No, apples have a much too high water content and the flesh actually disintegrates the more you cook them so it will actually be more runny the longer you cook it. How would you even get it into a ball shape to freeze it? And being so liquid, it would all ooze out of the cookie during baking making just one big mess.
Reply
:iconessenceofthedark:
essenceofthedark Featured By Owner Feb 12, 2011
Aww, that's too bad... hmm... oh well xD I'll make them with pineapples once at least... they looked too yummy not to XD
Reply
:iconrainbows-n-moonshine:
Rainbows-n-Moonshine Featured By Owner Feb 3, 2011  Hobbyist Photographer
Can someone convert these measurements for me? I'm not good at it or else I would try to ^_^ I'm American, and don't use this system : /
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Feb 3, 2011  Professional Artisan Crafter
What kind of measurements do americans use?
Reply
:iconrainbows-n-moonshine:
Rainbows-n-Moonshine Featured By Owner Feb 4, 2011  Hobbyist Photographer
Cups, teaspoons, tablespoons and the like.. I don't know the technical term for it lol ^_^'
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Feb 4, 2011  Professional Artisan Crafter
Cup measurements are highly inaccurate. 1 Cup of flour can weigh anything between 110g to 160g depending on how tightly packed it is. You are much better off getting yourself a good weighing scale. Professional chefs always scale their recipes by weight, not cups, especially in pastry where accuracy is very very important.
Reply
:iconrainbows-n-moonshine:
Rainbows-n-Moonshine Featured By Owner Feb 5, 2011  Hobbyist Photographer
Ohh okay.. I'll keep that in mind next time I'm baking something :D Thank you ^_^
Reply
:icond-clua:
d-clua Featured By Owner Feb 2, 2011
wow thank you for posting this! i will give it a try ;:D
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Feb 2, 2011  Professional Artisan Crafter
You're welcome. Have fun!
Reply
:iconmadameanonyme:
MadameAnonyme Featured By Owner Jan 31, 2011
YUMMMMMMMMMMMMMM!
:D

please write a book :D
Reply
:iconphantomrabbit:
PhantomRabbit Featured By Owner Jan 29, 2011
FABULOUS! Thanks for sharing this! :love:
Reply
:iconsongo555:
Songo555 Featured By Owner Jan 29, 2011  Hobbyist Traditional Artist
Thanks a ton for sharing the recipe! I can't wait to make these things!
Reply
:iconsignhp:
Signhp Featured By Owner Jan 29, 2011
Thank you so much for sharing! I can't wait to shape those little bunnies :heart:
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Jan 29, 2011  Professional Artisan Crafter
Enjoy!
Reply
:iconverdokai:
Verdokai Featured By Owner Jan 29, 2011
These are adorable. Only downside is that it's not a favouritable deviation ;)

I think I will save this recipe for the next time I visit my family off on the north end of the country. My little sister will love making these, they seem easy enough to bake with a younger sibling :)
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Jan 29, 2011  Professional Artisan Crafter
Yes, a lot of chinese families do them together every year for bonding! Good luck with them!
Reply
:iconpyro-vampire:
Pyro-Vampire Featured By Owner Jan 29, 2011
May I ask how many this recipe makes? :3
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Jan 29, 2011  Professional Artisan Crafter
The dough makes about 45 tarts.
Reply
:iconpyro-vampire:
Pyro-Vampire Featured By Owner Jan 29, 2011
For the pineapple filling, what clove are you talking about?
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Jan 29, 2011  Professional Artisan Crafter
Cloves the spice.
Reply
:iconpyro-vampire:
Pyro-Vampire Featured By Owner Jan 29, 2011
Oh, duh. Sorry. I'm not so skilled in the culinary arts.
Thanks again.
Reply
:iconsliceofcake:
Sliceofcake Featured By Owner Jan 29, 2011  Professional Artisan Crafter
Haha, no problem :)
Reply
:iconpyro-vampire:
Pyro-Vampire Featured By Owner Jan 29, 2011
Wow, that's a lot. Thanks :)
Reply
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January 29, 2011
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