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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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once start , u can never stop .. Ingredients:
filling |
2 pineapples , quartered |
150 g caster sugar |
1 tsp lemon juice |
2 screwpine leaves , knotted / 1tsp pandan essence |
pastry |
350 g flour , sifted |
200 g butter |
25 g icing sugar |
2 egg yolks |
pinch of salt |
Directions:
1. Filling :
2. Grate the pineapple fine .
3. Place on the muslin cloth and squeeze out as muchof the juice as possible .
4. Place the pulp in a non stick pan and add all the ing. and cook at low heat until it becomes thick and golden .
5. Cool it .
6. Make small balls .
7. Pastry :
8. Beat the butter , sugar , yolk and salt until fluffy .
9. Fold in the flour .
10. Mix the dough well and chill it for 30 mins .
11. Pre heat oven to 180 deg . Line 2 baking trays and grease it .
12. Roll out the pastry to less then 1 cm thick .
13. Make tart shapes . Arrange on the tray .
14. Place the filling in the middle .
15. Bake 20 mins .
16. Cool it in a wire rack before storing .
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