Method

Make The Sweet Short Crust Pastry

• Sift the plain flour, corn flour, milk powder, icing sugar and salt into a big bowl
• Add in the butter and cut it (if you haven’t done so) into small pieces.
• Rub the butter and the flour mixture with your fingertips until you get a bread crumbs texture. You can use a machine if you want.
• Mix the egg yolks with 3 tbs of water, the vanilla extract and the colour.
• Make a hole in the centre of the flour mixture and pour in the eggs.
• With a fork, mix the flour and eggs to get clumps.
• If there are still dry bits, add water by the table spoon and mix until all flour mixture becomes clumpy. Take care not to add too much water.
• Then use you hands to bring the clumps together, gently knead to form a dough.
• Add a bit of flour if the mixture is too wet.
• Wrap the dough in cling film and leave in the fridge for about 30 minutes.

Prepare The Filling

• Meanwhile, prepare the pineapple fillings by rolling the jam into balls, about 10 to 15g. balls depending on the size of your tarts

Assemble The Tarts

• Grease or spray the mini muffin tin, or line with paper cases.
• Remove the dough from the fridge.
• Flatten it a bit with your hands and the put a cling film over it.
• Roll out to the desired thickness (mine is 3mm).
• Cut into the desired shape. I use a flower shape. (You can use a traditional mould, or roll into balls).
• Carefully lift the pastry and place it in the muffin holes, using a small rolling pin if necessary.
• Then top the pastry with a ball of the pineapple jam.
• If you like you can decorate the top the ‘flowers’ or designs with some cut pastry.

Bake!

• Bake for 12 minutes in 180C oven. Turn and bake for about 10 – 12 minutes. (Remove from oven and apply egg-wash if necessary) (each oven is different).
• Cool and gently remove the tarts to a wire rack to cool further.
• Then serve, or, store in an airtight container.

Enjoy! Bonus!