Pineapple Tarts

approx 250 tarts

Filling

6 ripe pineapples
1 to 3 cups of sugar (to your own preference)
3 pandan leaf (knot)
3 Cadamon
2 Cinnamon sticks
Crust

750g butter
6 egg yolks
9 tablespoon of sugar
6 tablespoon of milk powder
3 teaspoon of vanilla essence



I've bought 6 honey pineapples (ripe). More expensive but sweeter....


Manually grate all of them... a lot of work....but texture will be better


Seperate the juice and the flesh




Spices to add in.


Put in the spices and sugar into the pineapple and cook in low heat and stir occasionally to prevent burn at the bottom.


As I do not want to add too much sugar, I pour the juice in bit by bit and cook to retain the natural sweetness. More work but taste good!


This is how it should look like.


Roll the pineapple jam into small balls. The jam can store for a long time in the fridge. You can always make them way before baking.



Cream the butter together with sugar



Add in eggs, vanilla essence, milk powder and continue mixing till creamy



Add in the flour bit by bit till it becomes a dough



Roll the dough out




Use a tart cutter and cut around 0.7cm thick




Add in the rolled pineapple filling and gently press it down.

Glaze with egg yolk and bake at 170degree celsius for 15 - 20 minutes. You may want to use an aluminium foil to cover the top to prevent the crust from burning. The aluminium foil must not touch the filling as it will stick to the foil




Cooked!


Done!!! I've made around 5 to 6 bottles!!!