Cut and blend fresh pineapples, then discard the juice with a sieve.
Add pineapple blend, cinnamon stick, and cloves in a pan and cook over low heat. After 30 minutes, add sugar and stir until it reaches a custardy jam-like consistency. Then remove the cinnamon stick and cloves, and set aside to cool.
For the tart base, toast NESTUM and stir over low to medium heat for 5 minutes until the mixture is fragrant and golden brown*. Set aside to cool.
Mix the ingredients in a bowl until the mixture resembles damp, sandy crumbs.
Lightly knead the dough into a ball. Flatten it and chill for 30 minutes.
Use a rolling pin to flatten the dough until it reaches paper-thin consistency. It should look like a flat circle about 5mm thick. Next, use a cookie cutter to cut the dough into desired shapes.
Roll the pineapple jam into 6g balls and place them on each tart base. Brush with egg wash.
Bake at 170ºC in a preheated oven for 15 minutes.
Cool on a rack before storing in airtight jars.
*Alternatively, bake NESTUM at 160ºC for 6-8 minutes or until fragrant and golden brown.