Drain excess liquid from canned pineapples. Blend pineapples in a blender until smooth. Transfer mixture into a pan. Add cloves, star anise, cinnamon, white sugar, brown sugar to the pineapple mix.
Place on stove top and cook pineapple mixture at high heat for 15 minutes to quickly reduce the liquid. When mixture has been reduced by 30-40%, lower heat to medium. Keep mixing for another 15 minutes to caramelize until the mixture turns a dark golden brown.
Remove from the pan and set aside to fully cool. Remove cloves and star anise before using.
Combine flour and baking powder (and salt) in a bowl. In a separate large bowl, place room temperature butter, sugar and condensed milk. Use an electric mixer to cream everything together until fluffy and pale yellow. Add egg yolk and vanilla extract.
Slowly incorporate flour mixture into batter with electric mixer. When a crumbly dough starts to form, use your hands to bring everything together to form a smooth pastry dough. Place it in an airtight container and let rest in the fridge for 15 minutes.
1. Weigh 12 grams of pineapple filling, use your hands to roll into a ball. Repeat, until you have 20 pineapple filling balls.
2. Weigh 18 grams of pastry dough, use your hands to roll into a ball. Repeat, until you have 20 balls of pastry dough, or until finished.
3. With your palms, flatten pastry dough into a circle. Further flatten with fingers, making sure not to break dough.
4. Place 1 pineapple filling ball in the center of the pastry dough. Use a pinching motion to slowly encase pineapple filling in pastry dough. When it’s completely encased, roll it into a regular ball again.
5. Repeat, until you have 20 pineapple tart balls.
Place pineapple tarts on a baking sheet lined tray. Combine egg yolk and condensed milk in a small bowl. Use a small brush to lightly glaze the top of each pineapple tart.
Preheat the oven to 350 F and bake pineapple tarts for 20-25 minutes, or until light golden brown.
The pastry crust will be cracked when coming out of the oven. Let tarts sit on the baking tray for 15 minutes, before transferring to a cooling rack to cool completely. Cracks will disappear once the tarts have completely cooled.
