(Upated 2 Feb 2018: When the tarts were freshly baked straight out of the oven, it actually have the 'melt-in-your-mouth' crust, literally 'pop' on the first bite (if you get what I mean). The next day, it did not have the melty taste. Rather crumbly.)
I baked these 3 weeks before the Chinese New Year so that I could give some to my friend, Hazel to try. I was absolutely grateful for her comments and those from her family members:
"For me, I like it that it's not so sweet, tastes like a healthy version of those sold outside. However, personally, I thought I taste more cheese in it, or is it juz butter? I'm not sure. I'd prefer less, but that's juz me, my other family members do not feel this way. Also, it would be great if it has more crust on top, ie if the golden yellow part on top would look and taste nicer, also my personal opinion. Otherwise, it's almost perfect!"
Thank you Hazel for her generous and kind words that put me on cloud nine.
Receipe adapted from Sonia aka Nasi Lemak Lover
100g condensed milk
2 egg yolks
510g plain flour
1 egg yolk + 1 tsp milk for egg wash
700g pineapple fillings**
* I used unsalted SCS butter
** Store bought Redman pineapple paste (AAA grade) from Phoon Huat which includes the core of pineapple (less sweet)
Updated 14 February 2019
I baked the same enclosed pineapple tarts in year 2019 using the same receipe with some changes. I combined SCS salted (1 stick = 227g) with unsalted butter (123g) and purchased the REDMAN Kurang manis (less sweet) pineapple paste instead. The store-bought paste, apparently, did not look good as some amount of glucose/sugar could be seen melted inside the package.
Granny commented it tasted better than the previous year. Another Mommy's friend complimented that it has the melt-in-your mouth crust and she liked it that it was not too sweet. Surprisingly, the Kurang manis type pineapple paste has a subtle sourish taste which I loved too. Feeling accomplished of the baked goodies. Absolutely wonderful receipe I found. Thanks to Sonia.