Kuih TAT NANAS [ Pineapple Tarts]

I'm so happy to share this with you!
Another Ol'skool kuih Raya which is actually one of my favorites! Yummm....!! I can eat a few of these at one go. But I can't afford to right now, the waist line is increasing. *sigh*

For the filling...

You can either

Get ready made pineapple paste. Heat it in a heavy pan with a cup of hot water and 2 tablespoons of butter/margering. Add star anise, a cinnamon stick and 2 daun pandan (screwpine leaves). slowly cook it till all liquid dries up. Cool completely before use.
Or,

Grate 2 ripe pineapples (minus the hard center) and discard excess liquid.
Place in a heavy with 1 1/2 cups of sugar, star anise, cinnamon stick and 2 pandan leaves.
Stir often while cooking to make sure base is not burnt. Filling is ready when colour changes to golden brown and all liquid has dried up. Add 2 tablespoons of margerine/butter and stir.
Filling will be thick. Cool completely before use.

Tart dough

1 can of 340 gms Churn Butter
1 egg yolk
1 egg
2 tablespoons of icing sugar
1 teaspoon of salt
1 teaspoon of vanilla

2 tablepoons of cornflour*
3-3/4 to 4 cups of flour*
* sifted together

Cream butter, eggs, sugar, salt and vanilla.
Slowly add flour and knead till you get soft dough that's easy to shape.
Usually tarts are shaped like a sunflower, and pinched at the side. Or you may use tart cutters.

Bake tarts in oven of 160 deg for about 20mins.