Have ready all ingredients to make the pastry dough for the pineapple tarts.
Also have ready some homemade or store-bought pineapple jam. Roll the pineapple filling/paste into balls, about 5 gram each. This can be done ahead of time and set aside until needed.
To make the crust pastry, first sift all-purpose flour, self raising flour and salt into a large mixing bowl. Using a whisk, mix everything together.
Add in COLD diced butter cubes. Then using a pastry cutter, cut the cold butter into the flour mixture until mixture resembles fine bread crumbs. This is to create flaky layers in the pineapple tarts.
Meanwhile, mix together the egg yolk and ice cold water.
Add the combined egg yolk and cold water into the coarse crumb flour mixture.
Lightly gather to form a soft dough. Cover with cling wrap and chill in the refrigerator for 30 minutes to firm up the dough.
Using a rolling pin, roll the chilled pastry dough into 0.5cm thick on a lightly floured board.
Using a pineapple tart mould, stamp into 3 cm rounds of tart shells. Press firmly on the dough and dislodge the tart shells carefully from mould.
Arrange the stamped tart shells onto a baking tray.
Brush the surface of the tart shells with egg wash.
Preheat the oven to 175 degree C. Then baked the tart shells in the preheated oven for 10 minutes.
Meanwhile, gather the leftover pastry dough and roll to flatten it. Using a fondant cutter, cut mini flower shapes to be put on top of the pineapple jam. Set aside for later use.
Return the filled tart shells into the oven to bake for another 5 minutes or until the tarts turn light golden in colour. And we're done!
Allow the pineapple tarts to cool on baking tray for about 5 minutes.
Then transfer the baked pineapple tarts to a wire rack to cool completely.
These dainty pineapple tarts are characteristically so buttery, crumbly and oh so melt-in-the-mouth! For more, like us on Facebook at www.Facebook.com/huangskitchen As always, ENJOY!