Cooking with… Samuel Chan of Sam’s Cakes and Bakes

Earlier this week, when I asked my Twitter friends what treats I might make to celebrate Chinese New Year, I was told that buttery, bite-size pineapple tarts are a must.

There are a number of very good tart recipes on the internet. But today, Samuel Chan of Sam’s Cakes and Bakes, an online bakery that specializes in egg-free, gluten-free, dairy-free, nut-free, and sugar-free cakes and cookies, brings my readers and me a festive recipe perfect for vegetarians. Thank you, Samuel!

(Note: This recipe is not vegan. There is quite a bit of butter in it!)

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Egg-less Pineapple Tarts

Yields about 28 tarts

For tart:
1 cup all-purpose flour
1 tablespoon milk powder
1 tablespoon castor sugar
8 tablespoons cold butter
1 tablespoon milk
1 1/2 cup store-bought pineapple filling*

For “egg” glaze:
evaporated milk
yellow food colouring (optional)

For garnish:
slivered almonds
cloves

1. Pre-heat oven to 180°C (convection oven).
2. Combine flour, milk powder and sugar. Mix in butter until mixture becomes sandy and crumbly.
3. Add the milk. Continue mixing until a dough is formed. Let it rest for 20 minutes.
4. Divide the dough equally. Roll each portion out and fill with one teaspoon of pineapple filling. Shape into a ball to close.
5. Place the assembled tarts on a baking sheet lined with non-stick baking paper. Brush tops of tarts with evaporated milk and food colouring glaze. Garnish with slivered almond or cloves.
6. Bake for 15 to 20 mins, until tarts are golden brown.

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* The pineapple filling is made by slowly reducing and caramelizing grated pineapple that has been mixed with sugar and spices, usually cinnamon, star anise, or cloves. If you want to make your own filling, a step-by-step recipe, with photographs, can be found here.

If you are feeling particularly ambitious, here are a few more recipes to keep you busy these next few weeks: kueh bangkitkueh belandah AKA “love letters”; almond cookies; and sugee cake. (Many thanks to @littleteochew for those last two links.)

I welcome recipes from Singapore and beyond for Cooking with…. Priority is given to original recipes that have not yet appeared online. Please indicate if your recipe has already appeared online or been submitted elsewhere. Please email all recipes, including high-quality .jpgs, to me with the subject line ‘Recipes.’

(Additional credits: Geometric watercolor pattern via August Empress.)