Last year, a few weeks before Chinese New Year, I have made a few rounds of pineapple tarts. Friends and kids fell in love with those tarts!
However kids would rather eat it without the pineapple jam.
So sweethearts, these are especially made for you!
- 250g unsalted butter (I love SCS butter)
- 50g icing sugar
- 1 egg york
- 280g sifted superfine cake flour
- 80g sifted corn flour
- 2 tbsp sifted custard powder
*1 egg york (brush a layer of egg york in the middle of each tart)
Bake for 15 mins, 180 Celsius.