These biscuits or mini tarts are something new that I discovered recently. They are like the festive Pineapple Tarts but made into flower shapes!
There are a few different names in Malay for these beautiful biscuit tarts including Biskut Teratai, Biskut Seroja and Biskut Tulip. Teratai and seroja both refer to lotus, but I still can’t see the resemblance of these tarts to lotus. They look more like tulips to me, so I’ll stick to Tulip Tarts or Biscuits rather than lotus.
Below was my first experimental batch which did not look as good… I also did not colour the dough for the petals.
Makes approx. 40 biscuit-size tarts
125g butter, softened
30g icing sugar
1 egg yolk
135g plain flour, sifted
50g cornflour, sifted
extra plain flour, for dusting
strawberry paste or red food colouring
pandan paste or green food colouring
1 egg white, for glazing
200-250g pineapple filling
1. Preheat oven to 160°C. Line baking sheets with baking paper. Roll pineapple filling into small balls of about 5g each; set aside.
2. Beat softened butter and icing sugar with a wooden spoon until creamy. Add egg yolk and mix in well. Fold in plain flour and cornflour to form into a soft dough. If the dough is still too sticky, add a little more plain flour.
3. Take about 1/5 of the dough and add pandan paste or green food colouring; cover and set aside. Colour the remaining dough with strawberry paste or red food colouring (or you may omit the red colouring and leave the flowers golden in colour).
4. Lightly dust the working surface. Roll out the red dough into a thickness of about 3mm. Using a 7cm or 8cm flower-shape cookie cutter, cut out rounds. Then use a dough scraper or a small knife, cut each round in half.
5. Take a halved pastry round and fold it in half so the straight edge meets. Overlap the edges slightly and pinch to seal; now you have a cone-shape pastry that looks like a tulip blossom. Place a small ball of pineapple filling inside and press it down lightly. Place the blossom, seal side down on the prepared baking sheet. Repeat until all the blossoms are made.
6. Roll out the green dough to about 3mm thickness. Cut into thin strips with a pointy end for each strip. Press two strips together to represent the sepals of the flower. Brush each blossom with egg white and stick a pair of sepals onto each blossom.
The finished tulips before baking.
7. Bake for about 20 minutes, or until the pastries are cooked. Make sure you check during the last five minutes of baking that the pastries do not get too golden brown in colour. Cover with a piece of aluminium foil if necessary.
The tulips after baking.
Taste: Melt-in-the-mouth pastries with delicious pineapple filling
Consume: Best within 1-2 weeks
Storage: Store in airtight containers
Recipe Reference(s): Adapted from various Malay recipes