Malaysian pineapple tarts

Name: Malaysian pineapple tarts
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: En
Ingredients: 250- 400g grated pineapple; 125g sugar; some cinnamon and star anise; 250g butter; 125g icing sugar; 2 egg yolks; 270g flour; 200g custard powder; 1/4tsp vanilla

Other

8 servings

Easy

1 h 30 m

Ingredients

Filling:

250- 400g grated pineapple
125g sugar
some cinnamon and star anise

Pastry:

250g butter
125g icing sugar
2 egg yolks
270g flour
200g custard powder
1/4tsp vanilla

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Preparation

Preparation1 hour

Cook time30 min

Methods:

1. Prepare the filling one night before. Cook the filling over medium heat till thick and dry . Set aside and let it cool completely.
2. Cream butter in a large mixing bowl until light and fluffy. Add egg and beat well.
3. Sift icing sugar, flour and custard powder into the mixture. Fold to incorporate all ingredients to form a smooth pastry dough.
4. Roll out the dough till it's about 0.7 cm thick. Cut into shapes with a pineapple tart mould. Brush sides of tarts with egg wash. Bake in a greased, lined baking tin for 10 minutes.
5. Remove tarts from the oven. Fill centre of tarts with some pineapple jam. Return tarts to oven to bake for a further 10 minutes, or until golden brown.Cool the tarts on wire rack.

Notes:
1. I used canned pineapple in stead of fresh pineapple and I onitted the sugar. I cooked it with the syrup till thick and dry enough to form a paste.
2. I used only 60g icing sugar for the pastry as my pinepple filling is sweet enough for me.
3. I didn't use cinnamum or anise cause I don't really like the smell.