Nyonya Pineapple Tarts

NYONYA PINEAPPLE TART
Source : Mr Alex Goh

Filling

1 kg pineapple
300 g sugar
pinch of salt
6 cm cinnamon stick

Pastry

(A)
220 g butter
80 g icing sugar

(B)
1 egg
1/2 teaspoon vanilla essence

(C)
350 g flour
2 tablespoons milk powder

Method :

Filling
Peel pineapple then cut into cubes, place it into the blender to blend it till fine. Pour it into the wok. Add in the remaining ingredients and cook till it thickens. Set aside to cool.

Pastry
Cream (A) lightly and add in (B) and cream till smooth. Then add in the sieved (C) and mix till well blended.

Shaping the tarts
1. Shape the pineapple filling into 1.5 cm small balls.
2. Roll out the pastry between plastic sheets to 5 mm thick, cut it with round cutter.
3. Place cut pastry on the greased pan and place a small ball of pinapple filling on the centre.
4. Roll out a small piece of pastry into a thin strip and place it on top of the pinapple filling to make a cross.
5. Brush with egg wash and bake at 180 C for 15 - 20 minutes.

Note :

1. I used the readymade pineapple jam.
2. When shaping, I used my pressed tart mould.
3. The cookies is slightly crunchy but lovely.