Pineapple Tarts (melt-in-the-mouth)

Tart recipe adapted from Nasi Lemak Lover.

Ingredients
*Makes about 100 tarts

350g butter (I used salted)
100g condensed milk
510g plain flour
2 egg yolks

700g Pineapple filling (I used store-bought types, but if you prefer to make them yourself, you can take a look at this Kenneth Goh's recipe that just required 30mins to make!)

Eggwash: 2 egg yolks + 1tsp water + 1tsp oil

Optional (depending on design): Sesame seeds & green coloring


Method

1. Roll pineapple jam into balls of 8g each (Tip: wet your hands while rolling, it'll prevent the jam from sticking to your hand) I did this the night before baking the tarts, and store them in an airtight container and left it in the fridge.
   
2. Cream butter and condensed milk with mixer, until light & well-combined.
   
3. Add in egg yolks, one at a time.
   
4. Then mix in sieved flour (half by mixer, and the other half manually).
   
5. When the mixture comes to a soft dough, roll each dough into balls of 10g.
   
6. Shaping into balls:
   (1) Flatten a piece of dough on your palm, then place a piece of the roll pineapple filling in the middle. Seal the edges of the dough and roll it into a round ball shape.
   (2) Apply egg wash and sprinkle some sesame seeds in the center.
   
7. Shaping into pineapples:
   (1) You need to color a small portion of the dough with green coloring.
   (2) Flatten a piece of dough (original) on your palm, then place a piece of the roll pineapple filling in the middle. Seal the edges of the dough and roll it into a round ball shape.
   (3)  Press a skewer lightly across the ball to create the lines.
   (4) Using a small flower plunger, cut out 3 small flowers from the green dough.
   (5) Stick them on the sides of the ball to create the leaf.
   (6) Apply egg wash.
   
8. Shaping into nastar:  Transfer dough to the nastar plunger and pipe out a strips of dough, add a piece of pineapple jam, roll up and cut off extra dough.
   
9. Send to bake at 160C for 20mins.
   
10. Once baked, leave to cool completely then store in airtight container.

The jams I used.

Roll them into balls of 8g each.

Pineapple Balls: before baking.

Pineapple Balls: baked!

Pineapple shapes: before baking.

Pineapple shapes: baked!

This is the flower plunger that I used to make the leaf on the pineapple shape tarts.

Nastar: before bake

Nastar: baked!  For this shape, I did it without eggwash.

This is the plunger that I used for the nastar shapes.

Illustrations on the nastar shaping.
Photo credits to Food4Tots.

All baked & packed!