Perk up dessert with our simple pineapple tart recipe

Instructions

• Peel, then dice the pineapple into small pieces and puree in a blender. Put into a non-stick pot with the cloves and cook on medium heat, stirring continuously until almost dry.
• Add the sugar and lemon juice, stirring well. Continue simmering on a low heat until the filling turns golden in colour and becomes very sticky.
• Remove the cloves and chill in the fridge for 30 minutes.
• Cream the butter and condensed milk until fluffy. Beat in two egg yolks, one at a time then slowly mix in the flour until a dough-like pastry is formed. It’s ready when it no longer sticks to the hand.
• Divide into 100 pieces and flatten each into a disc. Roll half of the pineapple filling into 100 balls using your palms. Put a portion of pineapple filling on each dough disc and roll into a ball.
• Prepare the egg wash by mixing two egg yolks, the 1/4 tsp of condensed milk and 1/2 tsp of oil together in a small bowl.
• Place each tart on a baking sheet and cut a cross on the top of each. Brush the tarts twice with the egg wash.
• Bake at 330 °F (165 °C) until golden brown. Cool on a wire rack and store in an airtight container.