Melt-in-the-mouth Pastry

Pastries that melt in the mouth usually is quite buttery and oily. They can be difficult to handle and any wrong proportions of ingredients could end up too dry or crack or too soft. Here is one recipe that I have used over and over again. I have used it for two purposes:-

1) Pineapple Tarts Pastry
2) Mini Tarts for Fruits or Tuna Cheese (I always prefer the savoury taste.)

When I first started to make this recipe, I tried with one portion, added another portion and finally found out in one festive season, I could use 4 portions of this pastry recipe. I make them 4 portions now, store them in the fridge and use them mainly for pineapple tarts, any leftover then can consider to make Mini Tarts for Tuna Cheese or Fruits.


Melt-In-The-Mouth Pastry

250 gm Butter
330 gm Plain Flour (Superfine or Cake Flour)
 70  gm Icing Sugar
2 Tbsp Corn Flour
2 Tbsp Custard Powder (Optional)
2 Egg Yolks (lightly beaten)

1) Sift all the flour, corn flour, Custard Powder and Icing Sugar into a bowl.
2) Add in Butter
3) Mix them well with fingers
4) Add in Egg Yolks
5) Mix till smooth consistency, store them in a plastic bag and put in the fridge for an overnight before use. The pastry can be stored and use up to a week.

4 Portions Melt-In-The-Mouth Pastry

1 Kg Butter
1320 gm Plain Flour (Superfine or Cake Flour)
 280  gm Icing Sugar
8 Tbsp Corn Flour
8 Tbsp Custard Powder (Optional)
8 Egg Yolks (lightly beaten)

It takes a bit of effort to make this large portion in a large bowl but it is worth it and it is just one time job for many hundreds of delights. This 4 portions recipe could make with 2 Kg of Pineapple fillings which roughly make into 280-300 rolled Pineapples Puffs.




Here is the Pastry making photos:



Flour and sugar sieved and ready to mix in.



Divide into two plastic bags and store in fridge.