Pineapple Tarts (21 January 2012)

Happy Chinese New Year guys!!! Today I am going to make Pineapple Tarts!

Pastry Ingredients (makes 18 tarts):

• 1 1/2 cups all purpose flour
• 125 g butter
• Some salt
• 1 egg yolk
• 2 Tbsp powdered sugar
• 2 Tbsp cornflour
• 1 egg yolk (lightly beaten for egg wash)

Stuffing Ingredients:

• 2 Cans (110g each) mashed pineapples
•  4 Tbsp sugar (more or less to taste)
• cornflour slurry

Preparation:

• Drain the mashed pineapple and using your hands, squeeze out the extra juice.
• Using low heat, cook the pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning.
• When about done, add in the cornflour slurry. Continue stirring until the cornflour slurry has evaporated. Let it cool in the fridge.
• Combine the dry ingredients into a medium bowl.
• Add the dry ingredients to the soften butter and egg yolk. Knead to form dough.
• Divide the dough and pineapple filling each into 18 equal rounds.

• Flatten the pastry dough with the palms and put the pineapple filling in the middle and use the dough to cover the filling. Use your palms to round it up and then brush it with the egg wash.
• Preheat the oven for 180 degrees and bake for 25 minutes or until light brown.