Rolled pineapple tarts

 

Pastry ingredients

500gm flour

240gm butter

1 1/2 tbsp custard flour

1 boiled egg

1 tbsp corn flour

For brushing

1 egg yolk

1/2 tbsp water or egg white

a little food colouring

Pineapple filling

1 ripe pineapple

550-650gm sugar

2 inch cinnamon stick

Method to make pineapple filling

1.  Blend or grind pineapple.  Then squeeze pineapple juice so that not so watery

2.  Then mix pineapple with sugar and cinnamon stick in a saucepan

3.  Stir and cook until water is reduced and put in the cinnamon stick

4.  Continue cooking the filling until it thickens.  Leave to cool.

Method for making the tarts

1.  Peel egg and take only the egg yoke and mashed it

2.  Mix the egg yoke with the flour until smooth

3.  Then mix the above with butter until a dough is formed.  If too soft, can put in extra flour.

4.  Using a tart nozel, pipe it onto a baking tray

5.  Put in the pineapple filling which has been rounded into a ball (approx. 1 - 1 1/2 tsp per tart)

6.  Brush with the egg yolk.