PINEAPPLE TART(Bánh nhân dứa)

I've been wanting to make this tart for years but didn't have enough time 2 do.Also i was so confused between the Indonesia style(whis is called Ananastaartjes)and Chinese Style-Ong Lai Tarts.In Indonesia recipe, they put the Edam cheese-known as apple cheese cuz' it has the red cover outside- and custard powder which add more taste to the dough but i did not have enough time to buy those stuff.With the Chinese style, they have to leave the dough for 1-2 hours before shaping the tart which takes longer waiting time. That's why i finally came up with a new experiment which combine 2 styles together-variety of ingredients and more efficient time(i'm lack of patience so always wants the fastest way). The tarts then turned out successfully beyond my expectation.Check it out!!Try and experience the difference!

This recipe takes approximately 2 hours to finish and make 20 mini tarts.

INGREDIENTS
FOR THE COVER
- 250g all-purposed(or plain) flour
- 60g icing sugar
- 20g milk powder (whatever powder you want to)
- 3g salt
- 10 shredded cheese ( Watever cheese you have.Original recipe uses Edam cheese but i just
have Cheddar cheese,i dont think it makes any difference)
- 160g unsalted butter,melted( if you use the salted one, omit the salt)
- 1 egg yolk
- 1/2 teaspoon baking soda
**Note: For a more simple dough if you don't have all of these ingredient avaiable, you can use flour(280 g),salt, butter,sugar, egg yolk and baking soda only.However, it's less tasty

FOR THE FILLING
- 700g shredded pineapple ( for the convenience, i used the cube pinapple ones instead)
- 100g sugar (adjust to suit your taste)
- 1 star arise (optional)
- 6-8 cloves
- a little cinamon ground (adjust to suit your taste)
- 1 teaspoon lime/lemon juice

FOR THE EGGWASH
- 1 egg yolk mixed with 1tsp water
- 20 gloves

PREPARATION
++ For the Filling++
- Combine everything together in a medium saucepan. Cook in medium heat for 30-45 mins until the mixture gets thick and dry.(You can put some more water in case the mixture is too dry while cooking)
- Cool the filling before dividing into 20 equal parts

++ For the Cover++
- Preheat the oven to 180
- Sieve the flour,sugar, milk powder and baking soda into the large mixing bowl
- Then mix the rest together:melted butter, egg yolk, cheese,salt in low speed until well blended.
- Use hand to knead the dough until smooth( if the dough is too dry, you can put some water)
- Divide into 20 equal portion. Roll flat, put the filling inside and roll into a small ball
- Top with a clove and apply egg wash
- Bake for 18-20 mins until golden color as you desired.