Ingredients:
(A)
340g Cake flour
45g Milk powder
15g Custard powder
1/2 tsp Salt
(B)
250g Unsalted butter (chilled)
2 tbsp Castor sugar
1 tsp Vanilla extract
3 Egg yolks
500g Pineapple fillings, roll into 8g
Egg wash: 1 Egg yolk + 1/2 egg white + 2 drops of oil (beaten)
Methods:
Preheat oven at 170C, lined the baking tray.
1. Sift (A) together, set aside.
2. Cream butter, vanilla and sugar until light.
3. Add egg yolks one at time till well incorporated.
4. Add in (A) and mix till it becomes a dough.
5. Put dough into plastic bags and refrigerate overnight.
6. Next day thaw the dough till rollable, roll out into 1/2cm thickness.
7. Using a pineapple tart mould, press out, egg wash and top with pineapple fillings.
8. Bake in center rack for about 20 mins.
2. Cream butter, vanilla and sugar until light.
3. Add egg yolks one at time till well incorporated.
4. Add in (A) and mix till it becomes a dough.
5. Put dough into plastic bags and refrigerate overnight.
6. Next day thaw the dough till rollable, roll out into 1/2cm thickness.
7. Using a pineapple tart mould, press out, egg wash and top with pineapple fillings.
8. Bake in center rack for about 20 mins.
Recipe adapted from Wen's Delight: Pineapple Tarts
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