Black is in, Gold is in, and so is Black & Gold

I recalled trying black open-faced pineapple tarts last year from a renowned bakery. Having that experience in mind, I decided to give this a try-adding bamboo charcoal into the pastry for pineapple tarts!

As it turns out, in terms of looks, it was (exotically) pretty. In terms of taste, well, the charcoal actually masked the very buttery taste of the pastry, even though the charcoal taste was also not that prominent. I actually overbaked the first batch, which was crispy rather than melt-in-the-mouth. The second batch was just perfect! (Such things usually happens when it's the once-a-year bake!)
I added about 5g of bamboo charcoal to the flour. After moulding the dough, I brushed gold dust mixed with milk on it. My conclusion was, addition of the milk is not necessary. The gold dust sort of "sank" to the bottom, so for each stroke I applied, I'll have to mix them again.

I'll leave it to you to appreciate the new beauty - Black & Gold Pineapple Tarts.

20 comments:

wendyywy @ Table for 2..... or more said...
January 16, 2011 at 9:28 AM

This is my first time seeing black pineapple tarts!
And I love how it looks, especially the double gold effect

Passionate About Baking said...
January 16, 2011 at 9:40 AM

Hi Wendy,
I also love the double gold effect! I realized how beautiful the gold stands out after I took the picture!

Honey Bee Sweets said...
January 16, 2011 at 9:55 AM

This is truly an interesting take in incorporating charcoal into something traditional and make it so special! I guess the pineapple taste will musk off any charcoal taste? I guess the gold will shine best with this black pastry. ;)

Jean said...
January 16, 2011 at 10:32 AM

wow these are amazing! your guests must have felt like VIP when you serve these lovely tarts to them :P

CaThY said...
January 16, 2011 at 11:39 AM

Very unique pineapple tarts =)

Passionate About Baking said...
January 16, 2011 at 11:52 AM

Hi HBS,
The pineapple paste I used was from Singlong, and it was pretty sour (lamented many times by my sister). So you can truly say that it will masked off the charcoal taste, if there is any at all! Actuasly taste wise, it's quite alright. But look wise, it's really unique and pretty. The person who came out with this must be very creative!

Hi Jean,
I totally agree! Anyone (adults only?) would feel great being served a ball of gold! LOL!
Share with you. When my sister asked his pineapple tart fanatic son to try this black gold, he simply refused! No matter what she said, he just didn't try! What can I say?!

Hi Cathy,
Thanks! I also think it's very special!

Wen said...
January 16, 2011 at 2:10 PM

Very innovative! Beautiful with gold dust. Well done!

j3ss kitch3n said...
January 16, 2011 at 2:33 PM

very creative! very beautiful black gold =)

The Sweetylicious said...
January 16, 2011 at 4:44 PM

SOOOO COOL! first time seeing it and WOW, gold dust! beautiful! (: (:

edith said...
January 16, 2011 at 7:17 PM

Jane, last year I done a batch of Open face Charcoal Pineapple Tarts but yours is really pretty with that touch of gold.

busygran said...
January 16, 2011 at 8:11 PM

I've heard of such tarts but never tasted it. All black will certainly not look appetizing but you have done it with gold and they look intriguing!

Bakertan said...
January 16, 2011 at 8:38 PM

Hey Jane,

this is a nice deviation form the usual golden yellow pineapple tarts that is commonly available. very unique. At first I thought these were truffle balls.

Look forward to more of your CNY bakes =]

Passionate About Baking said...
January 16, 2011 at 8:39 PM

Hi Wen & j3ss,
Thanks! Wasn't created by me though! :p

Hi Sweetylicious,
Thanks! You can always try this! :)

Hi edith,
You're sure a year ahead of everyone else here! ;)

Hi busygran,
I agree. That touch of gold not only makes it more elegant, it also tempt one to try it!

Jess @ Bakericious said...
January 17, 2011 at 3:07 PM

Jane, this is my 1st time seeing black pineapple tarts, looks so interesting and I love the double golden effect, so pretty to look at.

DG said...
January 18, 2011 at 12:24 AM

Double gold!! Now gold is so expensive, somemore these are special made and must be one of the expensive tart too :)

Jo said...
January 20, 2011 at 12:39 PM

Haha .. definitely a tub of "black gold". I saw some of the stalls at Bugis open atrium this week selling CNY cookies and one had the open faced charcoal pineapple tarts with gold flakes as well.

Pei-Lin@Dodol and Mochi said...
January 20, 2011 at 9:37 PM

WAH! Never even thought of adding bamboo-charcoal powder to my cookies ... So far, only have thought of breads and cakes ... Creative!

Where did you get the gold dust in SG?

Passionate About Baking said...
January 20, 2011 at 10:33 PM

Hi Jo,
Gold flakes sounds really classy! Must be rather expensive.

Hi Pei-Lin,
I bought the gold dust from Kitchen Capers, Gina's shop. Remember the shop where Shirley brought you? If you want, I can send one over...

Jo said...
May 19, 2011 at 5:54 PM

Haha .. definitely a tub of "black gold". I saw some of the stalls at Bugis open atrium this week selling CNY cookies and one had the open faced charcoal pineapple tarts with gold flakes as well.

Passionate About Baking said...
May 19, 2011 at 5:54 PM

Hi Wen & j3ss,
Thanks! Wasn't created by me though! :p

Hi Sweetylicious,
Thanks! You can always try this! :)

Hi edith,
You're sure a year ahead of everyone else here! ;)

Hi busygran,
I agree. That touch of gold not only makes it more elegant, it also tempt one to try it!

Post a Comment

Be free with your mind!

Related Posts with Thumbnails