Here's my CNY vegan pineapple tarts I made last year for Ox year!

INGREDIENTS
[Crust]
330 g all-purpose flour
230 g vegan butter
50 g icing sugar
1 tsp vanilla extract
[Pineapple Jam Filling]
2 medium-sized pineapple, peeled, removed eyes
1 cup pineapple juice
70 g organic cane sugar
20 g rice malt syrup
zest of 1 lemon
["Egg" Wash]
1 tbsp rice malt syrup
1 tbsp water
METHOD
Prepare the crust:
In a stand mixer bowl, with the whisk attachment, whip the butter until light and creamy. Add icing sugar, continue to whip until fluffy.
Add flour. Continue to mix until well-incorporated. Using a spatula, combine everything into a ball. Wrap in cling wrap. Chill the dough for 30 minutes.
Pineapple Jam Filling:
Prepare the pineapple: remove the crown and bottom of the pineapple, trim off the skin and remove the eyes. Cut into chunks.
Blend the pineapple flesh until smooth. Drain the pineapple juice in a strainer for 10 minutes to drain. Preserve 1 cup of the juice and set it aside.
Transfer the pulp into a non-stick pan. Add sugar, syrup and cook it over medium heat until it becomes thicker. Stir continuously until the color gets brown and it becomes a paste-like consistency.
Once done, transfer it to a plate and set it aside to cool down.
Assemble:
Preheat the oven to 180c. Prepare the “egg” wash by combining syrup and water and stir well. Set aside.
Take a handful of the dough, roll it into a long log and fit it into the pineapple tart biscuit pump. Slowly pump the dough in a straight line. The jagged side should be facing down when you pipe.
Place the portion of pineapple jam onto the dough . Roll and seal to make one biscuit
Place them on a lined baking tray with the seam side down.Bake them for a total of 15 minutes. Halfway through (about 7 minutes), take them out from the oven and brush them with the “egg” wash, then continue to bake until the time is up.

Once done, let them cool down completely and store in airtight containers.