Eggless Closed Pineapple Tart

Make (60pcs)

Crust @12g Filling @9g

Ingredients:
Plain flour 360g to 440g
Icing sugar 60g
Cold unsalted butter 300g
Vanilla essence 1 teaspoon
Yellow food colouring 1/4 teaspoon


Steps:
1. Rub cold butter into plain flour and icing sugar to form soft dough.

2. Add more flour untill dough is not sticky to hand.

3. Mix colouring with vanilla essence.

4. Pour and mix vanilla essence into dough.

5. Roll dough (@12g) and pineapple jam (@9) into balls.

6. Wrap each dough with pineapple jam ball and then seal it.

7. Mould each balls.

8. Bake pineapple tart for 15 mins at 160 to 170 degree (fan mode) or untill brown.

9. Cool before storing.