Red Bean Paste Tarts
These tarts are fragrant and not really sweet and the dough skin is a bit crusty on the day when it was baked. Besides red bean paste, you can also opt for pineapple paste as filling too.
Ingredients
- 100 g butter - soft to touch
- 50 g icing sugar - sifted
- 40 g beaten egg - lightly beaten
- 210 g cake flour or plain flour - sifted
- 1 tsp vanilla powder or vanilla extract
- 420 g red bean paste - divide to 15g each
- black sesame seeds - for garnishing
- 1 egg yolk - egg washing
Instructions
- Beat butter and icing sugar till pale white and fluffy. Add beaten egg in batches till combined.
- Pour in plain flour and vanilla powder. Fold with a rubber spatula and knead well to a soft dough.
- Divide dough into a round balls, about 13 grams each and wrap with red bean paste, roll into round ball again. Yield: 28 pieces
- Place red bean balls on baking tray lined with parchment paper. Egg wash the top and sprinkle some black sesame seeds over it.
- Bake in preheated oven at 170 degrees C for about 18 minutes. Cool Completely before storing in cookie jar.
Notes
Please keep in mind that all oven temperatures and baking time varies
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