For filling:- Crushed pineapples with juice (1can about 8oz), cinnamon stick (2”), sugar (3/4c), crushed pine apples with juice (2cans about 20oz).
For Pastry:- Flour (2 1/2c), vanilla extract (1tsp), baking soda (1tsp), eggs (2), powdered sugar (1/2c), unsalted softened butter (1/2c), cream cheese (4tsp).
For Assemble:- Egg yolk (1), cooking spray and water (2tsp).
Method of preparation:-
For Filling: – Take a strainer, drain the crushed pineapples in it by pressing them to get as much of juice as possible. Take a large pot, place it over medium low heat. Place the pineapples in it and then add cinnamon stick and sugar in it. Keep it to cook for about 1 hour until the sugar starts crystallizing against the sides of the pan. Then take out the cinnamon stick from the pan and keep filling mixture to cool.
For Pastry:- Take a mixer, add butter, cream cheese and powdered sugar in it. Beat this mixture at medium high speed. Then add vanilla, baking soda, 2 eggs in it and beat them until they get fully mixed. Then turn down the speed to low and add flour and salt in it. Mix it well to form dough. Then keep the dough in the refrigerator for about 30 to 60 minutes. Heat the oven to 350 degrees. Take 2 mini muffin tins, grease with cooking spray. Then mix water and yolk to make wash. Take a ball of dough of about 1 inch. Press in into the muffin tin and fill with pineapple. Roll the remaining dough to thin strips, less than 1/8 inches wide. Then use it to make double lattice top over each tart. Brush it with egg wash and place it in oven to bake it for about 25 minutes. Makes about 24 mini tarts.