Ingredients
350g all purpose flour

2tbsp corn starch

1/4tsp salt
225g butter, cold, cubed (Optional: to replace 30% with Goldern Churn Butter if you like strong butter taste)

 

2egg yolk

30g condensed milk

 

Egg Wash 

1 egg yolk+ 1/2tbsp condensed milk (lightly beaten )

 

Pineapple Filling (Store bought or homemade)

Ingredients:

2 Pineapples

250g granulated sugar (adjust to the sweetness of the pineapple that you can get)(Optional: 50g brown sugar and the rest white sugar to get more brownish jam)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Direction for pineapple filling

1. Coarsely blend the pineapple (do not blend too smooth else you wont get the pineapple strips texture).

2. Cook pineapple flesh together with the juice in a wok until slightly dry.(Optional: You can remove half of the juice before cook to speed up the process).

3. Add in sugar and cook over low heat until thick and totally dry. Stir from time to time to prevent burnt.

4. Store in airtight container when it is totally cool and keep in the refrigerator. You should be able to keep for 1month or longer.

Direction for pineapple tart
1. Sieve the flour, cornstarch and salt in a big bowl.

2. Rub in the cold butter cubes with your fingertips until the mixture resembles breadcrumbs.

(wear a pair of palstic gloves if you have warm hands or in hot weather)
3. Mix the egg yolk and condensed milk together. Add this to the flour and butter mixture and stir gently with a spoon or spatula until the dough comes together.

4. Knead very briefly and wrap in the clingwrap and chill for 30min or longer.

5. Preheat the oern to 180C.

6. Roll pineapple filling into ball (6-7g each depend on your liking) and roll dough into ball (10g each).

7. Flatten each dough and place the pineapple filling in the middle. Bring the edges of the odugh together and press lightly to seal. Roll it in between yoru palms to shape it into a roll. 

 

See the video below if you want to shape into cute character. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

8. Bake for 5 min and take out to apply egg wash and the continue to bake for 10-12min or until light golden. Leave to completely cool before store into air-tight container.

Note: I prefer to bake on lower rack and turn the tray around half way baking to ensure even baking.