1Preheat oven to 160 C.
2Sieve together plain flour, corn flour, icing sugar and salt.
3Combine sifted flour mixture into a food processor with butter and pulse till it resembles breadcrumbs.
4Add in beaten egg yolk and cold water, and pulse until mixture comes together. If mixture is too dry, add in 1 more tablespoon of water.
5Remove mixture to a working surface. Gently knead till it comes together.
6Place dough into a plastic bag and chill in the refrigerator for at least ½ hour. Dough can be prepared ahead and kept in the refrigerator for up to a week.
7PINEAPPLE FILLING Knead ground cinnamon and nutmeg into filling and roll into 9 g balls.
8Roll dough into 20 g balls. Make a hole in the middle of the dough and put in a pineapple jam ball. Cover the jam with dough and roll it into a cone shape.
9Using a small scissors, make a few snips on the surface of the dough balls. Stick a whole clove at the thicker end of the tart and place it on the prepared baking pan. Repeat with the rest of the ingredients.
10EGG WASH Combine ingredients and sieve mixture.
11Chill prepared tarts in the refrigerator for ½ hour. Lightly egg wash the tarts and bake in preheated oven for 20 to 25 mins or until light golden in colour.
Photo: Robin Yong / Styling & Recipe: Cindy Koo