Pineapple tarts by Carine Teo

1kg pineapple paste
3 egg yolks (another 2 egg yolks for applying on tarts before baking)
500g plain flour
100g nespray full cream milk powder
200g QBB Ghee butter
75g icing sugar
200g planta margarine
Pinch of salt

  1. Use hands to mix flour, salt, milk powder, sugar in circular motion till well mixed.
  2. Add in Ghee and planta margarine
  3. Add in 3 egg yolks and mix well (tip: won't be sticky to hands if well mixed)
  4. Wrap dough round the paste and make patterns with knife. Apply egg yolks on top with a brush and bake for about 15-25mins at 180 degrees or till golden brown.