Pineapple Tarts Recipe

Fillings:
2 cans pineapple chunks
1/2 cups sugar
1/2 tsp salt

1. Place pineapple chunks into a food processor to blend until fine but not liquefy.
2. Use a strainer and strain off excessive liquid.
3. Heat a pan, add in pineapple pulp. Stir for couple minutes and add in sugar and salt. Cook until mixture is thicken like jam. Let cool for couple hours or overnight.
4. Form into small balls.


Dough:
1 1/2 stick unsalted butter (soften at room temp.)
1 egg yolk
60 gm icing sugar
1 tsp salt
290 gm all purpose flour
1 tsp vanilla
1 tbsp cornstarch
2 tbsp custard powder + 2 tbsp water
1 egg yolk + 2 tbsp water for eggwash

Method:
1. Combine ingredients except for egg yolk. Form into a dough. Add in egg yolk at the end and knead well. Cover and refrigerate for 1 hr.
2. Divide the dough into pieces enough to cover the pineapple balls. Use a piece of dough to cover the pineapple and flatten into shape. Cut lines to make it look like pineapple. Continue with the rest of the dough. Place on baking pan with parchment paper.
3. Preheat to 350 F.
4. Mix egg yolk and water to make eggwash. Brush over tarts.
5. Bake for 15 minutes or until golden.