We never did this in hot and humid Singapore, but the reason I suggest you do so is:ġ. In the recipe card below, I suggest putting the dough in the fridge for 10 minutes.Dip the cutter into the flour, shake off excess, then cut, after every 2-3 cuts! Trust me or it’ll stick!.The cling film will lose its sticky feel very quickly as you use it. This will not only stop the dough from sticking to your rolling pin but it will also create a smoother surface. Use a sheet of plastic or cling film to roll out the dough.> So stick with the flour amount, but don’t use all the butter to begin with, as I have written in the recipe card below. Also, I live in a low humidity and cool country. Your butter may have slightly more moisture than the one I’m using. Unfortunately, as this is only done once or twice a year, there is not a whole lot of practice opportunities. The more you make them, the more you’ll get to know the process and will find it easier. Every year until I left Singapore for the UK, I’d get asked for “a favour”! Paid favours of course, and by the dozens! Once someone tasted our kuih tart, there was no turning back.

I still remember how our pineapple tarts had a reputation all of their own – my granny would receive orders by the thousands! And it followed us everywhere we went. Imagine making 1 000 little tarts, cutting them, filling them and then crimping them! My older brother used to roll out the dough and cut, my two younger siblings and I filled and my older sister crimped.Īs we grew older, our responsibilities changed, and the younger ones would move on to the more difficult part of the assembly line! See image above, that’s my grandma’s almost-100-year old crimper! However, when we were young, we used to have to make these patterns using pastry crimpers, or sepit, in Malay. These days, the “kuih tart” cutters have grooves that will create a pattern on the cookies, see the image above. You need special cutters for the tarts (only available in said countries), ones that cut the pastry while making an indentation for the jam filling at the same time.

Dan ta egg tart recipe condensed milk