Makes 45 to 50 tarts for both recipes.
2004 Version
Ingredients:
250g butter (soften and cut into chunks)
170g cream (Nestle UHT cream in the can will do!)
75g caster sugar
430g plain flour
50g milk powder
3 egg yolks
1 additional egg yolk + 1 tsp caster sugar (for glazing)
Method:
Sift flour and milk powder together
Using a cake mixer, blend the cream, butter and sugar together till you get a creamy mixture. (15 mins on speed 2)
Add the 3 egg yolks and sifted flour and milk powder into the creamed butter mixture.
using the cake mixer’s dough mixer, mix till it becomes a smooth dough that is slightly sticky in texture.
Allow the dough to stand for 10 mins.
Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.
Wrap filling ball with dough ball and shape as desired.
Glaze with the glazing mix.
Bake at 180 degrees (gas mark 5) for 15 mins in a oven.
Remove from oven and reglaze again before baking for another 5 mins till golden brown on top.
2005 Version
Ingredients:
250g golden churn butter
170g cream (I’m using fresh dairy cream, UHT will also do)
75g caster sugar
400g Top flour or Cake flour
30g Corn flour
50g cream cheese
3 egg yolks
1 additional egg yolk + 1 tsp caster sugar (for glazing)
Method:
Sift Top flour and corn flour together
Using a cake mixer, blend the cream, butter, cream cheese and sugar together till you get a creamy mixture. (10 mins on speed 2)
Add the 3 egg yolks and sifted flour into the creamed butter mixture.
using the cake mixer’s dough mixer, mix till it becomes a smooth dough that is oily enough to not stick to your hand
Allow the dough to stand for 10 mins. (Chilling helps if you are making the pineapple on top kind)
Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.
Wrap filling ball with dough ball and shape as desired.
Glaze with the glazing mix.
Bake at 180 degrees celsius for 15 mins in a oven. (If using convection oven with turbo fan, lower temperature to 160 degrees celsius)
Remove from oven and reglaze again before baking for another 5 mins till golden brown on top.
Pineapple Filling:
4 pineapples
9 cloves
Caster sugar
Method:
Peel the pineapple
Grate the pineapple using a grater or using a juicer (grater better)
Squeeze out the juice from the grated pineapple fibre.
In a frying pan, put the pineapple fibre and heat using low flame.
Add cloves and fry till water has dried up halfway.
Add sugar to taste. (Amount depending on how sweet pineapple was originally and how sweet u want filling to be)
Continue frying till filling starts to dry and turns golden in colour (abt 1 hr later)
Note: While frying, you have to stir continuously and remember to keep the flame small. Its easier to add sugar by dissolving it in some of the unwanted pineapple juice and adding this to the grated pineapple.