Recipe: Pineapple Tart

• 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

Notes:
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.