Peel the pineapple and cut it into small pieces. If the pineapple core is too hard, don't use it.

Put in a blender and pound into smooth pineapple juice.

Put palm sugar in the pot, then pour pineapple juice, and bring boil on high heat.

Add lemon zest and cinnamon powder, and mix well.

After boiling, turn to medium-low heat, tear the pandan leaves and add them, stirring constantly until the pineapple filling has dried up.

Cool the cooked pineapple filling and put it in the refrigerator for 30 minutes.

Beat the butter until fluffy, add icing sugar and salt, continue to beat, then add two egg yolks and beat until even.

Sift the custard powder, milk powder, and protein flour in batches. Stir while adding, and finally knead the dough evenly with your hands.

Wrap the kneaded dough with plastic wrap and put it in the refrigerator to rest for 30 minutes.

Divide the cold pineapple filling into 9 portions and roll into strips, each about 30 grams.

Divide the dough into 9 portions, each about 70 grams. Cover the divided dough with plastic wrap to avoid air drying.

Roll the small dough into a rectangular shape about the same length as the pineapple filling strips, put the pineapple filling to wrap it, and gently roll it to lengthen it.

Then cut into small pieces, you can use a rolling pin to measure the size of each piece.

The cracked area will be tightly closed by gently rubbing it with your fingers, and then draw the pineapple pattern.

After preheating the oven to 160°C, put it in the oven and bake at 160°C too and bottom heat for 15 minutes. Please adjust the temperature and time according to your own oven. You can take it out when the tarts got small cracks.

Add one egg yolk and one tablespoon of water and strain the egg liquid. Take out the pineapple tarts that have been baked for 15 minutes, brush them with egg liquid, and then put it in the oven again and bake it at 160°C top heat for 5 minutes or just get the color.

The baked pineapple tarts can be store in a container after cooling.