Salted Egg Pineapple Crumblets

Pineapple Filling
- In a pot, add in pineapple filling, brown sugar, pandan leaves, cinnamon sticks and sea salt.
- Simmer until the pineapple dries out and caramelised. (Do not put on high fire.)
- When the pineapple has dried out and turns golden brown in colour, add in butter to finish off.
- Drain excess liquid, and use accordingly.
- Pineapple filling can be stored up to 6 months in the freezer.
Salted Egg Crumble
- In a mixing bowl, combine all-purpose flour, grounded almond, salted egg yolk powder, sea salt and sugar, and mix them well.
- Rub in cold margarine till it forms a crumbly mixture.
- Use as required.
Pastry Dough
- Preheat oven to 170°C.
- Lightly grease mini tart moulds.
- Sift the top flour, milk powder, and salted egg yolk powder in a bowl.
- In a mixer, cream the margarine, salt, and icing sugar till a pale in colour.
- Add in the egg yolk and continue to cream to emulsify.
- Add in flour and milk powder mixture, and mix till dough consistency is form. Do not overmix!
- Portion the dough into balls of 12g each.
- Press the dough balls into the greased tart molds.
- Trim the excess.
- Place the pineapple filling in the centre of the pastry.
- Cover the top with the salted egg crumble.
- Bake at 170°C for approximately 20-25 minutes. (Temperature and the baking time will vary according to the individual oven used.)

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