Home-made Pineapple Tarts...

I am not going to write any introduction about this because you just HAVE to try it for yourself and surprise yourself!

FILLING

Ingredients

• 2 medium-sized pineapples, skinned & cut into small pieces
• 120g sugar

Method

1. Put pieces of pineapple into food processor and blitz until it becomes mushy.
2. Put the mushy pineapple on a clean cloth and squeeze out all the juice.
3. Cook the remains (not the juice!) of pineapple in a saucepan over low heat (keep stirring).
4. After 5 minutes, add sugar to it gradually. Mix well.
5. Continue stirring over low heat for about 30 minutes or until the mixture looks dry.
6. Cool the filling before putting it into the fridge for 20 minutes.
7. Remove from fridge, take a teaspoon of it and form a ball with your palms. 
8. Set them aside.

TART

Ingredients

• 250g butter, room temperature
• 1 teaspoon vanilla essence
• 1 egg yolk
• 440g plain flour 
• 1 tablespoon milk
• 1 egg, beaten (for glazing)

Method

1. Preheat oven to 165 Degree Celsius.
2. Cream butter and vanilla essence on medium speed for 4 minutes.
3. Add egg yolk and continue mixing until well incorporated.
4. Mix in dry ingredients on low speed until a coarse, crumbly texture forms.
5. Add in the milk.
6. Place dough on a surface and knead for 2 minutes.
7. Seal it with cling wrap and chill it for 30 minutes.
8. Remove from fridge and pull out some to form 2.5 cm diameter ball.
9. Flatten ball and put pineapple filling in.
10. Wrap the dough around filling and make it into a ball.
11. Brush pineapple tarts with egg wash.
12. Bake for 15 minutes.

Makes about 40.

P.S. While waiting for the filling to cool, you can start with the tart. Just put both the filling ad the tart in at the same time and after 20 minutes, take out the filling and start rolling. By the time you finish, the tart will be ready to be taken out.

P.S. Brush as much egg wash on them as possible, it will give them a very nice golden-brown colour.