PINEAPPLE TARTS

 

PINEAPPLE  TART

(A)

125 grams of butter

25 gm caster sugar

½ tsp condensed milk

½ tsp vanilla essence

(B)

½ egg

(C)

175 gm flour

30 gm milk powder

Enough pineapple jam

Small paper cups

1. Sieve (C ) and set aside. Beat (A) until fluffy, add eggs and beat well.

2. Add (C) and mix until well combined and the dough is slightly loose. Wrap in plastic and keep in the fridge for ½ hour.

3. Roll out a 1/3 inch thick layer of dough with a flower mold. Lift and put in a paper cup and arrange in a tray.

4. Place the pineapple jam  in the middle and bake at 170c for 12-15 minutes.