ROSELLE TARTS

These little Roselle Tarts

are quite similar to pineapple tarts in making.

We are all familiar with Pineapple Tarts

which is an all-time favourite

during Chinese New Year.

How about a change for this Chinese New Year?

I have adapted the pastry

from the the Pineapple Tarts recipe

shared by Fiona Lau of baking's corner.

This pastry is crumbly 

and

has a strong butter flavour

Roselle Tarts

A) 100g all purpose flour

     100g cake flour

     40g milk powder

     10g corn flour

     30g icing sugar

     1/2 tsp salt

B) 135g SCS butter, cold cubed

     1 egg yolk

     1/4 tsp vanilla extract

300g Roselle Filling, rolled into 5g balls

Glaze: 1 egg yolk+2 tsp water

1. sift plain flour, corn flour, icing sugar & milk powder into a bowl, mix in salt

2. cut butter into flour mixture, mix with finger tips to form coarse bread crumbs

3. make in well in the centre, add mixture of egg yolk & vanilla extract

4. bind the ingredients to a soft dough, do not over-knead. Leave dough in fridge for 30min

5. remove dough from fridge. Roll pastry between 2 plastic sheet to 5mm thickness

6. cut into shape with pineapple tart mould and fill centre with roselle jam

7. place on lines baking tray & bake for about 20-25min in preheated oven 175'C

8. cool tarts on wire rack & store in air tight container.

Roselle Filling: 375g fresh roselle flowers

                           70g sugar

                           250g water

                           1/2 lemon

1. remove & discard seeds from roselle, rinse

2. remove skin & chop flesh of lemon

3. bring roselle, lemon flesh, water to a boil

4. continue cooking @ low heat, stir from time to time

5. when water has reduced, add sugar & continue cooking, stirring

6. cook till mixture comes together into a lump, remove & let cool