Below is my flower blossom pineapple tart (open faced tarts).
I will also try another recipe for rolled tarts but I first have to go search for a suitable mould. I hate those plastic moulds that needs to use my thumbs to squeeze the dough out ... feel so yucks! I already have some recipes in hand and so looking forward to the next few weekends so that I can try them out.
Below is a pic of my pre-rolled pineapple paste. You really need to prepare these before handling the dough. I cooked and prepared them 2 days before and kept them in an airtight container in room temperature. You can also keep them in the fridge.
