Pineapple Tarts crumbly, buttery and melt in your mouth

The recent Chinese New Year festive season revived back the great Pineapple Tarts, now as #ramadan and #Eid is just around the corner, this easy to make recipe will be a hit for guests who LOVES pineapple tarts.
TIMESTAMPS:
00:00 Intro
00:18 Pineapple paste
01:55 Making dough
03:37 Dough storage in fridge
04:22 Rolling pineapple paste into balls
04:58 Dough prep
05:52 Assembly
/INGREDIENTS for Pineapple Tarts
1 pineapple (125g)
40g granulated sugar
2 cinnamon sticks
1 star anise
Dough
250g plain flour
1/2 tsp baking powder
185g unsalted butter
40g icing sugar sifted
3 egg yolks
1/2 tsp vanilla extract
1/2 tsp salt (optional)
How to make: Dice pineapple and blend to pulp in a food processor. On low heat, no oil, add the pineapple pulp, star anise and cinnamon sticks. The add granulated sugar and keep stirring it till it reduced to thick sticky consistency (almost golden brown in colour).
For dough, mix butter, icing sugar and vanilla extract and add in the egg yolks. Mix in the flour and baking powder and cover in plastic wrap to be rest in the fridge for a minimum of 3 hours.
Roll the dough into about 3mm thickness, use a tart mould and make indentations, gently press the pineapple balls on the tart base. Bake for 10 minutes at 170°.
Music Credits by ‪@epidemicsound‬
Instagram Page bit.ly/3gRSeGe
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Thanks so much for watching!

[@cookingwithdenise999]

Nice video and delicious tarts.😋😋😋

[@menutokitchen]

Thank you Denise! ♥️