Pineapple Tarts
200g of pineapple fillings
200g of plain flour
140g of cold unsalted butter
2 tbspoon sugar
Methid
1) Sift the flour and sugar. Mix well.
2) Cut butter into small cubes and add to flour mixtures
3) Use fingertip to rub the butter into the flour.
4) lightly beat egg yolks and vanilla essence and add ot butter mixture. Combine and knead lightly to form a dough. Wrap dough in clingwrap and chill it for 1 hour to firm it up. Chilling the dough makes it easy to handle.
200g of pineapple fillings
200g of plain flour
140g of cold unsalted butter
2 tbspoon sugar
Methid
1) Sift the flour and sugar. Mix well.
2) Cut butter into small cubes and add to flour mixtures
3) Use fingertip to rub the butter into the flour.
4) lightly beat egg yolks and vanilla essence and add ot butter mixture. Combine and knead lightly to form a dough. Wrap dough in clingwrap and chill it for 1 hour to firm it up. Chilling the dough makes it easy to handle. 
5) Line a baking tray with greaseroof paper. Divie dough into two potrtion to a thickeness of abt 7mm. Dip cookie cutter and cut out shapes.6) Use a scraper to lift the shapes nad place on the tray.
7) Create a dent in the middle of the cookies shape
8) Brush egg glaze over the edges of the shapes.
9) Pinch abt 1/2 tablesspoon of pineapple filling and neaten it to form a ball. Compress it lightly, then place on a cookies shape.
10) Preheat the oven at 190 degC for 10 min.
11) Bake for 12 to 15 min, Allow the tarts to cook completely before storing in an sirtight container.
Note:
This is the pineapple filings that I made myself. Using 1 pineapple and 3 tbspoon of brown sugar shown below.
Beside that, I recommending this Organic Pure Vanille extract which is so fragnant that u will throw away your artifical Vanilla essense immediately,. 
