Third round of baking, still the best recipe

Fang got this recipe from her friend.Still the best recipe so far, the tarts melt in your mouth.

As these tarts are rather soft, it is strongly recommended to place the dough into thin paper cups before putting them into oven to bake.

Ingredients

Pineapple fillings: I bought ready-made pineapple paste, BakeKing which is easily available in supermarket. Roll them into balls in advance.

(These portions could made quite a bit of tarts. You might want to half it)
620g plain flour
500g butter
100g sugar
50g skim milk powder
1 teaspoon vanilla essence
4 egg yolk plus 1 egg yolk for brushing

Method
Mix the butter and sugar (cream them together or mix them well)
Add in egg yolk one by one and mix well
Fold in flour and milk powder & add in 1 tsp vanilla essence and mix them
Roll the dough into small rounds. (the dough is extremely soft so don't be surprise)
Flatten the rounds and use it to cover the prepared filling.
Brush the yolk on the tarts (this is critical to give the tart a nice colouring on the top)
Bake in 180 deg celsius for 15-20 mins


These were the smaller ones I made. So much nicer and looks cuter !


The left ones were the bigger version tarts, the right ones were the smaller ones.