Pineapple Tartlets (Banh Nuong Nhan Thom) |
|||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| INGREDIENTS: | ||
| DOUGH: 1 cup soft butter | 1/4 cup sugar | 1/2 cup milk |
| 4 cups flour | FILLING: 1 pineapple, peeled, cored and chopped | 1/2 cup sugar |
| 1 drop vanilla extract | 1 egg, beaten | |
| 1 | DOUGH: In a mixing bowl, blend butter, sugar and milk with a whisk. Add flour and continue whisking until the texture is smooth. Place the dough on a lightly floured surface and roll it out to a thickness of 1/8 inch with a rolling pin. Press dough into a small mold to make shells. Cut remaining dough into small strips. |
| 2 | FILLING: Place pineapple and sugar in a saucepan over a low heat and stir continuously until pineapple mixture thickens. Add vanilla extract. Fill shells with mixture, then lay dough strips in a crisscross over the tops of the tartlets. Brush the top with egg. Bake in oven, at 300 F, until golden brown. |