Pineapple Tart Crusty Type

I finally get to try out my molds for pineapple tarts. Plus I get to try out Linda A's dough recipe which is the crusty type and it's very yummy. This time I grated the pineapple so it's more chewy, which I love but cutting is a bit messy...lol😋😋😋

Pineapple paste: 25 --10 g balls

1 large pineapple
About 1/2 cup sugar
1/4 tsp salt optional

1. Grate or blend in food processor.  Place in strainer to drain off juice. (Save juice for drinking)

2. Place grated pineapple, sugar, and salt in non stick pan. Turn on heat and continuously stir until dry and sticky. Cool

Pineapple pastry dough: by Linda Ang(with her permission)

200 g cake flour
50 g cornstarch
75 g powder sugar
1/4 cup milk powder
1/4 cup custard powder (optional as I was out so didn't use)
180 g cold butter cut in cubes
2 egg yolks
1/2 tsp vanilla extract

1. Mix dry ingredients together and place in food processor along with butter, yolks, and vanilla.  Blend until form into dough.

2. Cover and refrigerate while dividing pineapple paste into 10 g each.

3. Now divide dough to 25-30 pieces about 20 g each. (Original is 12 g filling+18 g dough=30 g for these molds)

4. Wrap filling with dough and place into mold and use stamp to press. Repeat until done. (Originally I used silicone mat but took longer to get brown surfaces. So switched to parchment paper.)

5. Refrigerate whole tray while waiting for oven to preheat. Preheat oven 165C (330F). Bake for 10 minutes and flip over and bake another 6-10 minutes until desired browning.

6. Leave to cool

Enjoy!