Pineapple Tart

(photo:rasamalaysia)

Ingredients:

400 g salted butter, at room temperature
114 g condensed milk
2 egg yolks + 1 tablespoon egg whites
582 g all-purpose flour
30g corn starch
1 tbs of vanilla extract

Pineapple filling:
2 large Morris pineapple (1.6kg each fruit before peeling / 900gm each peeled)
2 cups sugar (400gm)
1 small cinnamon stick

• Peel pineapple and cut into chunks.
• Cook blended pineapple in a wok - medium low heat.
• Add sugar when it's almost pasty.
• Cook until sticky golden color.

Pineapple Filling ~ weigh out 8g and roll into balls.
Prepare egg wash in a bowl. Mix with some oil for more shine.

• Cream the butter, salt and condensed milk together until light and creamy. 
• Add in the egg yolks and vanilla extract and beat until well combined.
• Next add the sifted flour & corn starch and mix on low speed until a dough forms. The dough is ready when it no longer sticks to your hands.
• Use a presser to press out strips of dough, add a piece of pineapple jam and roll up.
• Apply egg wash and bake at 160C for 20-30 minutes or until golden.

Version 2 (by wendyinkk.blogspot.my):
250gm butter (salted)
75gm caster sugar
170gm cream (dairy)
50gm cream cheese
3 egg yolks
400gm cake flour
30gm corn starch

• Cream butter, sugar and cream cheese.
• Pour in cream and whip for 10 minutes.
• Beat in egg yolks for 1 minute.
• Sift both flours and pour half of it into buttery mixture, mix, pour another half. Do not over mix.
• Let dough sit for 10 minutes before wrapping jam in. 
• Apply egg wash and bake at 160C for 20-30 minutes or until golden.