LinkWithin

Blog Widget by LinkWithin

Monday, July 6, 2009

Pineapple Tartlet (Bánh Nướng Nhân Thơm)

for my friend H's newly purchased home AND new baby boy Obi, i recently went to visit with her. on top of all her blessings, her hubbs R was celebrating his 30th bday. to commemorate pretty much everything, i brought along a loaf of challah and a pineapple tart. tho the gathering turned into a eating fest, i was more interested in holding Obi. priorities, people. priorities.

Nuria rolled out the dough, i am just not a fan of playing with the dough. put me to task to mix everything together but to actually roll and flatten it out, no thanks. i wish i could say i tasted the tart, being a tart myself, but alas, Obi held my attention the entire night. the bday boy was all about tho and that's all that matters.

019

Pineapple Tartlets (Bánh Nướng Nhân Thơm)
Authentic Recipes from Vietnam by Triệu Thị Chơi and Marcel Isaak

24 tartlet molds (i used just on 10" tartlet pan)
1 cup (225g) soft salted butter (i used unsalted)
1/4 cup (50g) sugar
1/2 cup (125ml) fresh milk
4 cups (600g) flour
2 eggs, beaten
1 large or 2 small pineapples, peeled, cored, minced or chopped in a food processor
1 cup (200g) sugar
2 drops vanilla essence

Make the dough first by combining the butter, sugar and milk in a mixing bowl and beating until well blended. Fold in the flour and continue beating until a smooth dough is formed. Flour your hands and using a rolling pin, roll the dough on a floured surface to 1/8" thick. Lightly flour tartlet pan and line with dough. cut the remaining dough into thin strips.

Preheat oven to 300F

To make the filling, heat the pineapple and sugar in a saucepan over low heat for about 45 minutes, stirring continuously, until the mixture is thickened. Add the vanilla essence, mix well and remove from the heat.

Fill the pan with filling lay the dough strips to form a criss-cross pattern on top. Brush with the beat egg and bake in the oven for about 30 minutes, until golden brown.

today's song: Melissa Etheridge, Come to My Window

4 comments:

  1. great use of pineapples! these look great!

    ReplyDelete
  2. ravenous couple, thank you! i never knew we vietnamese had an actual tart dessert. odd? when i saw it in the cookbook, i knew i had to make it eventually.

    ReplyDelete
  3. How do you like that cookbook? Been looking for a vietnamese one.

    ReplyDelete
  4. jude, it's only ok. i mean i like it because i like cookbooks in general. but to be honest, the web and my grandparents are better avenues for me to grab vietnamese recipes.

    ReplyDelete