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Cheesy Pineapple tarts
80g corn flour
100g milk powder
550g plain flour
100g parmesan cheese (grind to powder)
3 egg yolks
454g butter (i use Golden Churn tin)
120g icing sugar
1/2 tsp salt
1.5 tsp vanilla extract/essence
Pineapple fillings
1 egg yolk +1tsp milk, for egg wash
Method
1. Combine the 3 flour, parmesan cheese and salt. Mix well and set aside.
2. Cream butter and sugar till light and fluffy.
3. Add in egg yolk one at a time, and beat until combine.
4. Add in the vanilla extract/essence and mix well.
5. Mix the flour in 3 batches.
6. Roll pineapple filling into ball (8g each) and roll dough into ball (15g each).
7. Flatten a piece of dough and place a piece of the roll pineapple filling in the middle. Bring the edges of the dough together and press lightly to seal. Roll it in between your palms to shape it into a roll.
8. Cut few lines on the pineapple balls to create pineapple pattern, apply egg wash with a brush.
9. Bake in preheated oven at 165C (fan forced) for 23mins or till golden brown.
10. Cool completely before storing.
Enjoy baking!
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