Blossom Cheesy Pineapple Tart

Yield 56 Tarts

Ingredients:
200g plain flour
40g custard powder
20g milk powder
160g butter ~ room temp
60g icing sugar ~ sifted
1/4 tsp Candy Oil - Cheesecake flavor (LorAnn Brand) ~ from Bake King in Haig Rd
1 egg yolk
50g Edam cheese ~ finely grated

Filling
Premix pineapple jam

Directions:

1. Sift flour, custard powder & milk powder together into a large bowl; set aside
2. Cream butter, icing sugar & candy oil until light & creamy.
3. Add the yolk & mix; then add grated cheese & continue to mix till well combined.
4. Fold in the flour to form a soft & slightly sticky dough.  Do not over mix.
5. Cling wrap & flatten the dough slightly into a disc.  Set aside in the fridge for 15-30 mins so that it is easy to handle.  The dough can be prepared in advance & kept in the fridge.
6. Preheat the oven to 180 deg C.  Line a baking tray with mini cupcake case.
7. Place a small portion of dough between two sheets of parchment paper.  With a rolling pin, roll out the dough to 6mm thick.  (For an even thickness, place two chopsticks of the same height on either side of the dough & roll the rolling pin on top)
8. Cut out the dough with a flower-shaped cutter that has six "petals".   Place a ball of pineapple jam (6g each) in the middle of flower-shaped dough.  Gently press the "petals" against the ball & sit the pineapple tart in a paper case.
9. Bake the tarts in the oven for abt 8-10 mins.  Let the tarts cool completely before storing in containers.