Pineapple Tart first try

It's been a while! Apologies for succuming to the lazy bug and not updating my blog. I owe you one! This one is long overdue but nevertheless worth posting. I made this for CNY festive season as I noticed it's what's usually served to the guests visiting.

Cooking the pineapple filling. Choosing the right pineapple impacts taste. Here I used canned  pineapple to save myself time doing the manual peeling and slicing of a fresh one.

Not yet done. Have to put it back on fire as the color is not the doneness I wanted. 

Prepping the dry ingredients. Though measurement is not very sensitive here, it still affects the taste of your pastry. 

This is how the doneness and color should be - amber. And no, I didn't put fish sauce. It just happened to be in the counter when I took the picture. Haha!

Rolling the dough. I used a syringe type nastar mould. Hubby said my fillings too little. 

Finished product and the verdict - not bad for the first time! However the batter is too crumbly it breaks when I take it out from the baking paper. 

Happy with my imperfect but yummy success! 

Xiao!