The original recipe was posted at Makansutra by Joshua or better known as Gan55 at Makansutra forum. I must sincerely say this is the best melt-in-the-mouth enclosed-type Pineapple Tart I have come across. Well done, Josh.
Since the recipe has been removed by the moderator of Makansutra, I'll repost here for those who requested it. Happy baking :)
Ingredients:
250g butter (soften and cut into chunks)
170g cream (Nestle UHT cream in the can will do!)
75g caster sugar
430g plain flour
50g milk powder
3 egg yolks
1 additional egg yolk + 1 tsp caster sugar (for glazing)
Method:
Sift flour and milk powder together
Using a cake mixer, blend the cream, butter and sugar together till you get a creamy mixture. (15 mins on speed 2)
Add the 3 egg yolks and sifted flour and milk powder into the creamed butter mixture.
using the cake mixer's dough mixer, mix till it becomes a smooth dough that is slightly sticky in texture.
Allow the dough to stand for 10 mins.
Divide dough into small balls and the pineapple filling into balls roughly 1/2 the size of the dough.
Wrap filling ball with dough ball and shape as desired.
Glaze with the glazing mix.
Bake at 180 degrees (gas mark 5) for 15 mins in a oven.
Remove from oven and reglaze again before baking for another 5 mins till golden brown on top.
Pineapple Filling:
4 pineapples
9 cloves
Caster sugar
Method:
Peel the pineapple
Grate the pineapple using a grater or using a juicer (grater better)
Squeeze out the juice from the grated pineapple fibre.
In a frying pan, put the pineapple fibre and heat using low flame.
Add cloves and fry till water has dried up halfway.
Add sugar to taste. (Amount depending on how sweet pineapple was originally and how sweet u want filling to be)
Continue frying till filling starts to dry and turns golden in colour (abt 1 hr later)
Note: While frying, you have to stir continuously and remember to keep the flame small. Its easier to add sugar by dissolving it in some of the unwanted pineapple juice and adding this to the grated pineapple.
