PINEAPPLE TART (SEALED)

MELT-IN-YOUR-MOUTH PINEAPPLE TARTS, ONE OF MY FAVOURITE WHICH I BAKED FOR CHINESE NEW YEAR. MY FRIENDS AND COLLEGUES GIVE THUMB UP FOR THIS.

THIS IS A DIE DIE MUST TRY RECIPE.


INGREDIENTS:
454G GOLDEN CHURN BUTTER (TIN)
50G SALTED BUTTER
750G CAKE FLOUR
2 EGG YOLKS
50G MILK POWDER
2 TABLESPOON CASTOR SUGAR
1 TEASPOON VANILLA ESSENCE
1KG PINEAPPLE PASTE

GLAZE:
2 EGG YOLK
2 TEASPOON WATER


METHOD:
1) SHAPE THE PINEAPPLE PASTE INTO SMALL BALLS (ABOUT 1.5 CM) AND STORE IN THE FRIDGE.
2) CREAM THE BUTTER AND SUGAR, ADD EGG YOLKS AND VANILLA ESSENCE AND MIX WELL.
3) ADD THE FLOUR AND MILK POWDER AND MIX LIGHTLY. DO NOT OVER-MIX THE DOUGH.
4) WRAP THE PINEAPPLE PASTE WITH PASTRY AND PLACE THEM ON THE BAKING TRAY
5) GLAZE WITH EGG WASH AND BAKE IN A PREHEATED OVEN AT 160 DEG C FOR 20 MINUTES OR TILL GOLDEN.
6) COOL THE TARTS ON THE RACK BEFORE STORING IN THE AIR-TIGHT CONTAINER.