Method

1. Divide pineapple filling into 30 pieces (each about 8g).
2. Combine butter, margarine, icing sugar and salt, beat over medium speed until light and fluffy. Add in egg yolk, mix until well blended.
3. Sieve in plain flour and milk powder, then mix until a dough is formed.
4. Lightly flour work surface, roll the dough out to 4 mm thickness, then cut out with pineapple tart cutter.
5. Arrange the cut tart dough on a wire rack or baking tray lined with parchment paper.
6. Preheat oven to 190°C/375°F.
7. Prepare egg wash: Mix together 1 egg yolk and ½ tbsp of water, sieve through. Brush tart dough with egg wash.
8. Top each with pineapple filling.
9. Flatten the leftover dough into very thin sheet, then cut into thin strips using plastic knife. Use the dough strips to decorate the tarts.
10. Brush the dough strips with egg wash.
11. Bake at 180°C/355°F for 16-17 minutes, until lightly browned (turn the tray once after 10 minutes). Allow the pineapple tarts to cool in the oven for 15 minutes before removing from oven.
12. Set aside to cool completely after removing from oven.
13. When fully cooled, transfer the Nyonya pineapple tarts to airtight container for storage.

Pair the dish with: