Cheese Pineapple Tarts

Ingredients:
Dough:
150 gr Hard Butter
45 gr Icing sugar 
1 Egg Yolk
½ tsp Vanila extract
200 gr Plain Flour
40 gr Corn Flour
10 gr Parmesan cheese

1 Egg Yolk + 1 tsp water for egg wash
Shredded Cheddar Cheese for toping

Pineapple Filling

Method:

- Preheat the oven to 160C.
- Cream Butter and icing sugar until creamy & fluffy. Add egg yolk and vanilla, whisk until mixed well.
- Add cheese and combined flour (divide into 2-3 times), mix well to form a dough.

- Cover and rest dough in the fridge for 15-30 mins.
- Scale pineapple filling at 6 gr and roll into a ball.
- Pinch some dough and scale it at 7 gr each.
- Flatten the dough, place in the filling and seal into a ball.
- Brush tarts with egg wash and sprinkle the shredded cheese on top.
- Bake in a preheated oven for 20 minutes until slightly brown.
- Remove from oven and cool on a wire rack.

Yields : approx. 40-50 cookies depend on the size ( about 1 small container plus )

Here, I'm submitting this post to Chinese New Year Delights 2013, hosted by Sonia aka Nasi Lemak Lover.

Beside this, I would also like to link this post to "Pineapple Events" - Little Thumbs Up hosted by Zoe of Bake for Happy Kids, organised by Bake for Happy Kids and My Little Favourite DIY.