Melt in the mouth Pineapple Tart

Love this easy yummy recipe. Very soft crumbly and buttery texture.

After many many trials, I realised double egg-washed closer to the end of baking is best. Covers any tiny cracks that may have formed, and gives a lovely golden hue.

Recipe (adapted from Nasilemaklover, makes 50)

  • 50 balls of pineapple paste, 8g each
  • 175g salted butter
  • 50g condensed milk
  • 255g plain flour
  • 1 egg yolk
  • For egg wash: 1 egg yolk plus 1 tsp of oil plus 1 tsp of milk.

Method

1. Beat softened butter and condensed milk with mixer till light and fluffy.

2. Add in 1 egg yolk and mix till combined.

3. Add in sifted flour and now switch over to spatula and mix till a rough paste.

4. Use hands to mix till a smooth dough. Cover and rest for at least half an hour.

5. Meanwhile, roll out pineapple paste into 8g balls.

6. Measure out the tart dough into 10g portions and wrap the pineapple balls.

7. Bake at 160 deg C for 20 min.

8. Beat 1 egg yolk, add 1 tsp each of cooking oil and milk, mix well. After 20 min of baking, take tarts out of oven and egg wash the pineapple balls with a soft kitchen towel or baking paper.

You can take the pineapple tarts out a few minutes earlier if you see some small cracks forming. You may need to lower temperature or adjust rack position if there are many cracks.

8. Bake at 160 deg C for another 10 min. Then remove and cool on rack.

19 Comments Add yours

  1. Joy says:

    Can I clarify….For egg wash: 1 egg yolk plus 1 tsp of oil plus 1 tsp of milk….. Do you use any kind of milk? Thanks!

    Like

    1. oladybakes says:

      I use fresh milk.

      Like

  2. Yolynn says:

    Thanks for the recipe. I was very happy with my successful attempt. However need advice on how long can the tarts be kept in a sealed airtight container. Made mine a week before Chinese New Year but was dissapointed that they started getting grey molds today the third day of the new year. Luckily managed to have eaten a few the next day they were baked.

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    1. oladybakes says:

      Mould on the tart or paste? I bake 1 week before cny seal with tape in those red cover container and it keeps very well. After untaping, it will still keep for a few weeks.

      Like

  3. Yolynn says:

    I found the grey blue molds on the surface of the tarts. Upon breaking up however there were no sign of molds in the jam filling. Thanks for responding. Could it be underbaked? Baked at 170C for about 25 mins.

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    1. oladybakes says:

      Not likely due to underbake. Sad to hear this.

      Like

    2. Autumn says:

      It’s not underbaked. Mold likely to take place maybe bcuz the tarts r not cooled enuff before stored into air tight container. Need to really let it rest and cool before stored away.

      Like

  4. Yolynn says:

    Thanks, it was really tasty though laborious. Just no chance to enjoy more but will definitely give it another try after the CNY and cleared the other bought cookies.

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  5. Carol says:

    Hope u can advise me
    Is the pineapple pastry taste sweet as your recipe used condensed milk.

    Like

    1. oladybakes says:

      Not too sweet, it’s more buttery.

      Like

    2. Ai Li Teo says:

      Hi! May I know if I can roll the dough into small balls and store in the fridge overnight? Will they get too dry and get crumbly? Thanks!

      Like

      1. oladybakes says:

        Never tried this way.

        Like

  6. Bee Yen says:

    May I use milk powder instead of condensed milk?

    Like

    1. oladybakes says:

      Hi that’s a totally different recipe, I can’t advise.

      Like

  7. Busymummy says:

    Hello, another fan of buttery melt-in- your mouth pineapple tarts here. 🤭
    Need your advice on 3 things,
    1) can i ask if the pineapple paste is bought from store or self-made?
    2) any idea why some recipe needs to put corn flour?
    3) the part where you mentioned double egg-wash, is it after the 1st baked at 20mins just apply egg-wash twice consecutively or is it one time after 20mins and 2nd time after the 10mins bake?
    Sorry for asking so many questions. 😁 and many thanks in advance. 😊

    Like

    1. oladybakes says:

      Paste is up to you whether to make your own or buy. Not sure about the corn starch in other recipes. Yes, egg wash twice consecutively.

      Like

      1. Busymummy says:

        Thanks for replying. 😊 sorry would like to ask 2 more questions, any special reason why you use kitchen towel or baking paper to egg-wash instead of a brush? Lastly, if i get the store bought pineapple paste, is it ready to use straightaway? No cooking is required right? (Sorry 1st time trying to make pineapple tarts myself) 😅

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      2. oladybakes says:

        Hi, it just glides on more smoothly. Actually as a beginner, encourage you to try and compare too. Store bought paste can be used straight, but I have heard some bakers who like to cook it and add their own extra condiments.

        Like

  8. Busymummy says:

    Hi, oh wow thanks for the tips. Ok i shall try your method for the egg wash. 😊 Thank you so much for sharing & hope i can make some decent pineapple tarts for my kids. 😁

    Like

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