Pineapple Tart is one of popular Food. Fruit is part of plant. Fruit is very special goo taste it got from the tree or plant are planted by human to get the fruit. Pineapple Tart is one processed of popular Fruit , it has many variant or taste, sweet, sour, bitter, fresh and Pineapple Tart has one special taste and smell. Pineapple Tart also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Pineapple Tart.

Cooking Direction Of Pineapple Tart

We can cook Pineapple Tart using 17 ingredients and 4 steps. Here is how you cook Pineapple Tart.

Ingredients of Pineapple Tart

1. Prepare of a.
2. Prepare 250 g of butter.
3. You need to prepare 100 g of condensed milk.
4. Prepare 2 of egg yolk.
5. You need to prepare of b.
6. You need to prepare 300 g of flour.
7. Prepare 100 g of corn flour.
8. You need to prepare of C Egg wash.
9. You need to prepare 4 of egg yolks.
10. You need to prepare 2 tbsp of condensed milk.
11. Prepare 2 tbsp of corn oil.
12. Prepare of C Pineapple filling.
13. You need to prepare of Use store bought or homemade.
14. Prepare 2 of ripe pineapple - grated/blended.
15. Prepare 1 of cinnamon stick.
16. You need to prepare 1 C of sugar (or to taste).
17. You need to prepare 1 tbsp of Lemon juice.

Pineapple Tart directions

1. Prepare pineapple filling - grate/blend pineapple. Place pineapple & cinnamon stick in a wok & Cook over medium heat, keep stirring until almost dry. Add sugar & lemon juice. Stir until pineapple filling is dried, thickened & very sticky. Remove to cool. Take a teaspoon of the filling. Roll into small balls weighing around 6-7g each. Set aside. Note: filling should be dry..
2. Mix A until just combined. Avoid overbeating..
3. Sift ingredients B together. Add B to A in batches. Mix & knead forming a soft dough. Roll into small balls weighing around 8-10g (pineapple filling should be less than the dough 6-7g). Flatten each ball. Place pineapple filling, then wrap dough to cover the filling & roll into balls. Place on baking tray lined with parchment paper..
4. Preheat oven to 140°g & bake for 15-20mins. Remove from the oven. Leave to cool slightly. Brush with egg wash. Leave to dry & apply another layer of egg wash. Bake again for another 5-10mins (or until egg wash is dry). For some who prefer to have thicker, smoother & flawless looking tarts, repeat step 4 (re-apply egg wash). Leave to cool completely before storing. Alternatively, place tarts in small/mini paper cups before storing..

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