Gula Melaka Coconut Pineapple Tarts

Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together butter and powdered sugar until light and fluffy.

Add egg yolks and vanilla extract, mixing until well combined.

Sift in all-purpose flour and salt, then mix until a dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

While the dough chills, prepare the pineapple filling by chopping pineapple into small pieces.

In a saucepan, combine chopped pineapple, gula melaka, and water, cooking over medium heat until the mixture thickens.

Stir in coconut and cornstarch, cooking for an additional 2-3 minutes until well combined.

Remove the filling from heat and let it cool completely.

Roll out the chilled dough on a floured surface to about 1/4 inch thick.

Cut out circles from the dough and place them in tart molds.

Fill each tart shell with the cooled pineapple filling.

Roll out remaining dough and cut into strips to create a lattice top for each tart.

Brush the tops with egg wash for a golden finish.

Bake in the preheated oven for 20-25 minutes or until the tarts are golden brown.

Allow to cool before serving.

Spice Level:

Dietary

Allergens