Pineapple Tarts

If using canned pineapple, drain and squeeze out any excess juice by hand.

Blend the pineapple until mushy, about 10 seconds.

Transfer the blended pineapple to a deep non-stick pan; add the sugar and cloves and stir well.

Cook over medium-low heat, stirring constantly with a wooden spoon, until most of the liquid evaporates and the jam turns golden.

Taste and adjust the sweetness, then remove and discard the cloves.

Let the pineapple jam cool completely in the fridge.

Sift the flour, cornstarch, salt and confectioners' sugar into a large bowl.

Soften the butter to room temperature.

Combine the flour mixture, butter and 2 egg yolks and knead until a dough forms that no longer sticks to your hands. If it's too dry, add a little more softened butter and knead again.

Divide the dough and the pineapple jam into 30 equal portions each.

Flatten a piece of dough in your palm, place a portion of pineapple filling in the center, wrap the dough around it and roll into a log about 3.5 cm (1½ inch) long.

Use a small paring knife to score criss-cross patterns on top of each tart.

Mix the remaining egg yolk with the condensed milk (this gives a glossier, more golden finish), then brush over each tart.

Place the tarts on a parchment-lined tray, spaced at least 2.5 cm (1 inch) apart.

Preheat the oven to 350°F (180°C) and bake for 20-25 minutes, until the tarts are golden brown.