And it is no longer a secret now. 
This is for you, Chinnee. 
8 eggs to 1kg of Flour. The egg white, take half of it only, ok.
Then just pour them in and mix.
After that she added margarine; must use Planta and not Daisy spoon by spoon. She did not even measure them!
Here’s the video on how to knead them…
She did not immediately start making the tarts. She let the dough to sit for about half an hour, so that it won’t stick to the mould when she try to press them out.
Do you notice that she place a plastic over the dough before she roll them? Prevent it from sticking to the roller.
Empty pastry.
This what my mom’s Pineapple Tart looks like.
Stumble it!
January 31st, 2008 at 11:52 pm
Wah, like that also can a?
February 1st, 2008 at 6:24 am
Miche, your mum’s dough look so beautiful. And even the pineapple is soft and easy to shape, unlike the one i bought.
Thank you so much for showing me the right way. Really appreciate your effort in helping me. Can’t wait to taste yur mum’s tart! *slurp slurp*
P/s: btw, did yur hb tell u what happened last evening?
February 1st, 2008 at 6:27 am
what happened? what happened? i’m gonna wake him up now! hehehe
oh ya, my mom said, for the string, add more white egg then it will be tougher so u can roll it thinner and cut them finer, it wont putus.
February 1st, 2008 at 7:11 am
i love your pastry!!!!!!!
February 1st, 2008 at 7:20 am
no wonder mine keep on putus…hehe
February 1st, 2008 at 9:19 am
wow your mum’s tart so good looking ler!
I want to try!
February 5th, 2008 at 7:27 am
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