Pineapple Tarts

Oh! I just realised today that making these pineapple tarts was really time consuming!
I started to make pineapple jam this afternoon, spend about 2 hours cooking it.
Filling:
1 kg pineapple, pinch of salt, fine sugar, 6cm cinnamon stick.
Peel pineapple then cut into cubes, you can use blender to blend it till fine. Pour it into the non-stick wok. Add in the remaining ingredients and cook till it thicken. Set aside to cool. Pineapple filling cannot be shaped into balls if it is too thin. Make sure to cook it long enough till it thickness. This pineapple jam can be kept up to 2 months.

I started to lost interest and get tired making these tarts, so at finishing time, I didn't brush with egg yolk to make it shiny nicely, too lazy to do :P and also not really make the ball shaped properly *anyhow do, and these are the result: (taste is good, but appearance hmmm.. )



Next bake: I will make the jam on the separate day, bake it another day, instead of doing it whole day!