Instructions

1. Prepare the Pineapple Filling

1. Cut the pineapple into small cubes, removing the skin, core, and eyes.
2. Blend the pineapple flesh into a coarse puree using a food processor.
3. Transfer the puree to a pan and gently heat until it starts to boil.
4. Add white sugar, palm sugar, salt, cinnamon, cloves, and star anise.
5. Simmer the mixture, stirring occasionally, until it thickens into a dense jam.
6. Portion 8 g of jam per piece, shaping each into an oblong “bullet” using two spoons.
7. Refrigerate until firm enough to handle.

Tips:

• Cook until very thick; the jam should hold its shape and not release liquid.
• Blend longer for a smoother texture.
• Use gloves if allergic to raw pineapple.
• Adjust sugar to taste depending on the pineapple’s sweetness.

2. Make the Pastry

1. Place the unsalted butter in a mixing bowl.
2. Add icing sugar and cream together until smooth.
3. Beat in the egg until fully incorporated.
4. Add salt, sieved flour, and custard powder. Mix until a dough forms.
5. Knead briefly until the dough is shiny and no longer sticks to the bowl.

Tips:

• Avoid over-kneading; excessive kneading develops gluten and reduces crumbly texture.
• For large batches, an electric mixer can speed up the process.
• Add a small amount of water or egg if the dough is too dry; it should be pliable but not sticky.

3. Wrap and Shape the Tarts

1. Preheat the oven to 190 °C / 375 °F.
2. Roll out the dough into strips or use a pineapple tart mold to press the dough.
3. Place a portion of pineapple filling near the beginning of each strip.
4. Carefully roll up the pastry like a Swiss roll, flattening the sides with a spatula.
5. Transfer the tarts to a lined baking tray, ensuring the seam is tucked underneath.

Tips:

• Apply egg wash only after 10 minutes of initial baking to avoid damaging pastry patterns.
• Gloves help keep hands clean while shaping the tarts.
• Upper oven racks help the tops brown evenly.
• If you don’t have a mold, cut strips and use decorative rolling pins to create patterns.

4. Bake the Pineapple Tarts

1. Bake for 10 minutes, then remove from the oven and brush the tops with egg wash.
2. Return to the oven and bake for another 10 minutes, or until golden brown.

5. Storage and Serving

• Cool completely at room temperature.
• Store in an airtight container for up to 1 month.
• Perfect as a festive gift or for serving during Chinese New Year celebrations.