CNY 2018 - RUB-IN METHOD-ROSE PINEAPPLE TARTS [玫瑰花黄梨饼]

Grateful, my mother in-law discharged yesterday, after 33 days in hospital, not fully recovered but stable. 
Back to this, I cannot remember where I have seen this recipe but it was shared by various food bloggers and tried by many. This year, I finally tried this recipe and it turned out lovely.

I have doubled the portion of the recipe which I copied as these are for giveaways.

This recipe is a keeper.  I am not too good is describing these tarts, I can only say they are very nice.

Ingredients
[makes 80 pieces]
250 gm butter [cold]
300 gm plain flour
140 gm corn flour
50 gm icing sugar [original is 60 gm]
2 tbsp custard powder
1 large egg yolk
Pineapple Filling - 300 gm

1. Sift flour, cornflour, icing sugar and custard powder into a mixing bowl.
2. Add in butter and use finger tip to rub in butter with the flour until breadcrumb like.
3. Add in egg yolk and knead well to form a smooth dough.  Place in a container and chill in the fridge for 15-20 minutes.
4.  Divide the dough into 10 gm each portion, wrap in the pineapple filling [about 7 gm per ball]. Roll into ball, place into a paper liner, use the metal peg to shape the rose petal.
5. Lightly glaze with egg on the surface and bake in a preheated oven at 170 degrees  C for 20 minutes or until golden brown.
6. Remove to cool on wire rack before storing in airtight container.