Thursday, February 9, 2012
- 250g unsalted butter (I love SCS butter)
- 50g icing sugar
- 1 egg york
- 280g sifted superfine flour
- 80g sifted corn flour
- 2tbsp sifted custard powder
*Add all and mix well with hands.
*1 egg york (brush a layer of egg york in the middle of each tart)
Bake for 15-20 mins, 180 Celsius
Different brand of butter gives different result. With SCS butter, the pineapple tart is buttery and melt-in-the-mouth!
For beginner, do buy sufficient ready made pineapple paste/jam. Preparing the jam is rather a trouble for me.