To make the pineapple tarts, first roll the Pineapple Filling (350 gram) into balls, about 5 gram each. This can be done one day before making the tarts.
Cut cold Salted Butter (250 gram) straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
Add All-Purpose Flour (400 gram), Corn Starch (50 gram), and sifted Powdered Confectioners Sugar (45 gram) into a large mixing bowl.
Then add in Matcha Powder (40 gram) and mix well to combine.
Next, add in the chilled butter cubes.
Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
Then beat together the Large Egg (3), Water (3 tablespoon), and Vanilla Extract (1/2 teaspoon).
Add the cold egg mixture into the flour mixture.
Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough so that the dough remains crumbly.
Cover with cling wrap and chill in the refrigerator for about 30 minutes. And we're ready to make the pineapple tarts.
To make the tarts, first roll the chilled dough into balls, about 10 gram each.
Then flatten and place the pineapple jam ball in the centre of each of the flattened dough.
Bring the edges of the dough together and press lightly to seal. Then roll it in between your palms to shape it into a ball.
Using a plastic crimper, crimp the rolled tart.
Continue to roll and crimp for the rest of the rolled dough balls. Then arrange the pineapple tarts on a baking tray.
Meanwhile, in a small bowl, mix the Egg (1) and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
Egg wash the crimped pineapple tarts.
Meanwhile, preheat oven to 180 degrees C (360 degrees F).
Bake in preheated oven for 20 minutes or until the pineapple tarts are cooked through.
Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
Then transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
Dig in and let these scrumptious green tea infused pineapple tarts melt in your mouth. As always, enjoy!