Pineapple Tarts 黄梨塔
Prep time
Cook time
Total time
Recipe type: Chinese
Cuisine: Snacks
Serves: 60-80pcs
For the Pineapple Tart Crust:
  • 250g unsalted butter
  • 1 large egg yolk
  • 350g flour
  • 1 tbsp milk powder
  • 2 tbsp custard powder
For the Pineapple Paste:
  • 1 fresh pineapple, removed the "eyes" and blend in a food processor
  • 1 canned pineapple slices, reserved the syrup and blend the pineapple in a food processor
  • 8-10 pcs of pandan leaves
  • Some store-bought pineapple paste
  • Sugar (optional)
  1. Combine all the blended pineapples together with the syrup from the can and cooked on low heat in a wok with the pandan leaves. Add the store bought paste when the cooking is almost done. Remove from flame when the pineapple paste is fairly dry (difficult to stir through).
  2. Combine all the ingredients for the pineapple tart crust in a mixer and beat till a dough is formed. Wrap the dough in a cling film and place them in the chiller fridge to harden it slightly so that it's easier to work with.
  3. Use a pineapple tart cookie cutter if making open tarts. Roll the paste into balls. The paste should weight approximately 8-10g each depending on the size of your cookie cutter. For closed tarts, I used a tablespoon of dough to a teaspoon of paste. Place the dough in a tablespoon measuring spoon, flatten the top and remove the dough and wrap in the paste.
  4. Bake in pre-heated oven at 170 degrees C for open faced tarts for 12-15 mins depending on how brown you want it to be. For closed tarts, bake at 170 degrees C for 10 minutes, remove and egg wash and baked for a further 6-8 minutes, depending how on brown you want it to be.
If sugar is used, add in the sugar only towards the end of the cooking of the paste. Otherwise, the sugar will caramelised too early and caused the pineapple paste to turn darker in colour.
I used a chocolate baking chip instead of the usual clove for the "stalk" of the pineapple. As the clove cannot be eaten, I find it troublesome to remove it before eating, so an edible chocolate chip is used.
Recipe by Eat What Tonight at