Pineapple pie

Thaw the egg tarts and set aside.

Chop two small pineapples.

Coconut powder and sugar, set aside.

Put the cut pineapple in the pan to prepare for stir-frying.

Add sugar and osmanthus sugar salt and start stir-frying on low heat.

After stir-frying until it releases water, add starch water.

Turn off the heat once the batter is thick and sticky.

Scoop the pineapple filling into the egg tart shells and pinch it slightly.

Put it in the oven at 200 degrees with top heat and bake for 8 minutes first, then take it out and flip it to bake for another 7 minutes.

Only beat the egg yolk and prepare to brush it on the surface of the tart crust.

Brush the tart crust with egg wash, sprinkle a little black sesame seeds, and bake for another 2 minutes.

Finished product picture one.

Finished product picture two.