Open Pineapple Tart

Open pineapple tart

300g All Purpose Flour
100g Cake Flour
80g milk powder
20g Corn flour
50g Icing sugar
2 Egg yolk  (small eggs)
1/2 tsp vanilla extract plus
300g Scs butter- cold cut (rub in method )
1 1/2 tsp Salt
1kg Pineapple paste roll into a small ball about 6g- 8g each. ( I use Redman brand)

Method:
In a large bowl, sift in plain flour, corn flour and icing sugar, mix well. Cut in butter and rub with fingertips until mixture resembles  crumbs.
Make a well, add egg yolk  and vanilla extract and bind the ingredients to a soft dough. (do not over knead) Add a little extra flour if dough is too soft. place dough in the fridge for 20-30 mins.
Remove dough from fridge. Roll pastry between two plastic sheets to about 5mm thickness, cut into shape with a pineapple tart mould , apply some egg wash in the center and fill the center of tart with pineapple roll up ball.
Place in baking tray and bake for 20- 25 mins at preheated oven 160 C
Cool tarts on wire rack and store in an airtight container.