I just can't get enough of these pineapple tarts, they are so addictive and delicious! I love to try baking with different recipes for the pastry and this time I used Sonia's recipe because I find it intriguing as her recipe uses condensed milk. The pastry is very soft but easy to handle as the high fat content prevents the dough from being tacky. If you like delicate and crumbly pastry, you should try this. But if you prefer less delicate but still melt in the mouth kind of pastry which is much easier to handle after baking, then try Wendy's recipe where she uses cheese as one of the ingredients for her pastry. However, her dough is quite tacky and needs some practice to get the hang of it.
350g butter (I used 250g margarine and 100g butter as some people find the butter taste too strong)
100g condensed milk or sweetened creamer
510g plain flour / all purpose flour
2 egg yolks
1 egg yolk +1tsp milk, for egg wash
700g Pineapple filling (homemade or store-bought)
1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour to get a soft but not sticky dough.
4. Roll pineapple filling into ball (8g each) and roll dough into ball (10g each).
5. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
6. Cut a few lines on the pineapple balls to create pineapple pattern, and apply egg wash with a brush. 7. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
8. Cool on wire racks before storing.