21/2 cups flour
3 tbsp corn flour
2 tbsp custard flour
2 tbsp milk powder
1/2 tsp salt
1/2 tsp baking powder
(sieve altogether except milk powder)
225 g butter
1 tbsp corn oil
1 large egg yolk
11/2 tbsp Huiji Honey
21/2 pineapple – grated
3-4 Roselle fruit – cut into small pieces
3 dates (kurma) – deseeded and minced finely
1 cup castor sugar
2 tbsp Huiji Honey
(Place all ingredients in a saucepan and cook over low heat, stirring constantly until jam is thick. Allow to cool. Store in jar and use as required.
1) Cream butter, sugar and honey and beat in egg yolk. Fold in shifted flour and milk powder, knead using your hand to form a soft dough.
2) Roll out pastry, half at a time, on a lightly floured board over a plastic sheet to 1/2 cm thickness. Cut pastry using a heart shape cutter and put a heart shape roselle jam on it. Cut a small heart shape pastry and place in the centre of the jam. Repeat till pastry and jam finished.
3) Place tarts on baking tray and bake in pre heated oven 160 C for 25-30 minutes. Cool on a wire rack and store in an air tight container.