Step 1

Sift the plain flour. Then add in the salt, milk powder (optional) and icing sugar, and mix well.

Step 2

Cut the cold butter into cubes, then use a dough blender or your fingers to blend the butter into the dough until it achieves a breadcrumb-like consistency.

Step 3

Add the vanilla extract and eggs (2 egg yolks and 2/3 egg white), and use your fingers to gently bring the dough together. Be careful not to overwork the dough.

Step 4

Divide the dough into 2 batches. Place each batch in a separate bag, then flatten it and chill it in the fridge for about 30 minutes.

Step 5

Meanwhile, weigh out and roll the pineapple jam into balls of about 6g each.

Step 6

Preheat oven to 170°C, then roll out the 1st batch of dough to about 0.5cm thickness on a well floured surface. Ensure that the rolling pin is well floured as well.

Step 7

Cut out the dough using a pineapple tart cookie cutter. First, press firmly on the outer cookie cutter to cut the shape out. Then press down on the inner mould to get a nice deep impression. Flour the cookie cutter before every use. Place the cut out cookies on a greased baking tray.

Step 8

Add 3 egg yolks into a bowl and beat it. Then brush egg wash over the surface of each tart using a soft bristled brush.

Step 9

Bake batch #1 tarts for 5 minutes at 170°C on the middle lower rack of the oven. Meanwhile, work on batch #2.

Step 10

After 5 minutes, place the pineapple jam balls on the batch #1 tarts, pressing down gently to remove any air pockets. Then bake for another 10 minutes at 170°C.

Step 11

Take out batch #1 to cool, and place batch #2 in oven to bake as per instructions above. Allow cookies to cool completely on a cooling rack before storing in an airtight container.