These little mini tarts is a favorite for festive occasions like Chinese New Year and Eid Fitri. Nowadays the pastry comes in different shapes but traditionally it's a flower shape with the pineapple jam filling in the middle.
Drain the shredded pineapple in a sieve over a bowl for about 20 minutes to collect the juice. Put the pineapple in a pot with sugar, pineapple juice, lime juice, cloves and cinnnamon stick and simmer over medium heat. Stir occasionally and cook until the colour darkens and the mixture thickens and can form a soft ball. Remove from heat and set aside.
For the pastry:
Sift the flour and salt together into a mixing bowl. Cut the butter into small chunks. Using a butter knife or fork tines, rub the butter bit by bit into the flour until it looks like fine breadcrumbs.
Beat the egg yolks, egg whites, lime juice and some cold water together. Make a well in the flour and slowly pour in the liquid and mix well with a wooden spoon. Gradually add more cold water if the dough is too dry. Cover dough with plastic wrap and chill in refrigerator for about 20 minutes.
Take the dough out and roll out into desired thickness. Use a pastry cutter to cut shape. Make a small indentation in the center and add a small mound of the filling.
Bake for about 20-30 minutes at 180 degrees C/ 350 degrees F.