The equipment needed...
Pineapple Filling (150 tarts)
3 pineapples (grated and sieved to drain off pineapple juice)
300 g sugar (I reduce this by 20% to make it less sweet. Can use partial brown partial castor sugar)
Cook and stir for about 20min. Add sugar and continue stirring till it becomes sticky and dark yellow. Whole process would take about 30-45 mins. When cooled, roll them into small balls.
100g icing sugar
80g milk powder
800g cake flour/plain flour
Preheat oven to 180deg C. Cream butter/margarine in a large mixing bowl until light and creamy. Add egg and beat well. Sift sugar, powder and flour into the mixture. Fold to incorporate all ingredients into a smooth pastry. Let it set for 30min. Mixture should be a bit crumbly. Roll on a flat surface with a rolling pin and use the cutter to cut into tart shapes. Glaze with an egg. Place balls onto each tart and bake for 10-12 min.
Glazing with the egg
Viola! Finish it with a Fu sticker on top, with compliments from my friend Jaime :)