In a mixing bowl, stir in
All-Purpose Flour (1 1/2 cups)
Powdered Confectioners Sugar (2 Tbsp)
Quickly cut in
Salted Butter (1/2 cup)
that has been cubed into the dry mixture using a fork or pastry cutter. If you have a food processor, this process can be even faster by quickly blitzing until crumbly.
Then, mix in an
until the dough turns into sandy chunks.
Transfer onto a surface and quickly shape it into a disk. Let it chill in the freezer for at least 30 minutes.
Once your dough has been chilled, portion out around 12 to 15 grams of dough and roll it into a ball. Dust well with plain flour and transfer onto your baking tray that has been lined with parchment paper.
Press the dough into a pineapple tart mold that has been dusted with flour. Carefully remove the dough from the mold with your hands and place it neatly onto the tray.
Preheat the oven to 350 degrees F (180 degrees C), fan-forced.
Freeze your dough for about 20 minutes before putting it into the oven.
Bake it in the oven for about 10 minutes.
Once it is baked, let the cookie cool down for a while, then turn down your oven to 325 degrees F (160 degrees C), fan-forced.
Nutella® (2/3 cup)
onto the cookie base using a star tip. If you like your shape to be more defined, you may put the Nutella in the fridge for a while to firm up.
Bake it in the oven for about another 9 to 10 minutes until Nutella has firmed up.
Let the cookies cool completely before transferring them into an airtight container or serving.