Pineapple Tarts (HPR)

Method

1. Whip the butter with the icing sugar.
2. Add the vanilla extract and egg yolk.
3. Sift in the plain flour, milk powder and salt and fold.
4. Knead the dough briefly and portion into 10g balls.
5. Chill for 1/2 hour.
6. Assembly: preheat the oven to 170C without fan.
7. Roll the pineapple filling into 9g balls.
8. Flatten a dough ball in your palm and encase a filling ball. Press all around to seal.
9. Arrange on a parchment-lined baking pan and brush evenly with egg wash.
10. Bake for 7 minutes, turn, and bake another 8 minutes.
11. Cool on racks and store in airtight containers.