Pineapple Tarts

Directions

1. Method:
2. 1. Rub butter and margarine into the flour until it looks like breadcrumbs
3. 2. Beat egg yolks and white lightly. Add vanilla essence, 1/2 the amount of ice water, yellow food colouring. Add the mixture to the flour and blend slowly. Pour more ice water in if it still does not come together. (Can use hands to mix as well) Cover with a damn cloth and rest in the fridge for at least 1/2hr (Tip: Make use use less water first and then add if mixture is still very crumbly. Do not work it too much)
4. 3. Preheat over to 150C
5. 4. Use the kuih mould (in my case, a cookie cutter) to cut and fill with pineapple filling (Tip: I use my thumb to make a small dent and then place pineapple balls on top)
6. 5. Cut thin stripes from left-over pastry to decorate top (optional). Egg wash the tarts generously. Place on lined baking tray and bake for 20-25mins or until golden brown.
7. 6. Turn tarts out to cool on rack before eating or storing into air-tight container