Vegan Pineapple Tarts for Chinese New Year

Purée the pineapple in a food processor.

Pass the pineapple through a fine strainer to remove the juice and save the juice for later use.

Place the pineapple, sugar, and date syrup in a saucepan and cook on medium to low heat until most liquid has evaporated and the pineapple turns golden in color, stirring constantly to avoid burning.

Remove from heat and refrigerate for at least 2 hours.

Divide the pineapple filling and roll it into 12g balls, then set aside.

Cream the butter, powdered sugar, and coconut condensed milk until well combined.

Add the flour and salt, and mix on slow speed until dough forms. Add more flour if needed.

Divide the dough and roll it into 18g balls.

Flatten a dough ball and place a pineapple filling ball in the middle.

Fold the edges and seal.

Brush the pineapple tart with coconut condensed milk.

Bake at 170°C for 20 minutes.

Let the cookies cool completely.