Pineapple tarts are a must for Chinese New Year. This is an easy and the best pineapple tarts recipe ever. Makes 30 crumbly and buttery pineapple tarts.
Chinese New Year is one of the biggest festivities in Malaysia.
Pineapple tarts are a must-bake for the celebration of Chinese New Year in Malaysia and Singapore.
In Taiwan, pineapple shortcakes (凤梨酥) are popular but Taiwanese pineapple tarts recipe calls for shortening and milk powder.
They taste slightly different but equally delicious.
My absolute favorite is Malaysian pineapple tarts. They are so tasty, addictive, buttery and melt-in-the-mouth.
I have a few favorite recipes, but I always come back to this recipe that I have learned from Fresh from the Oven.
This pineapple tarts recipe is easy, absolutely delicious and definitely a keeper!
The recipe yields buttery, sweet, flaky cookies with beautiful pineapple shape.
However, it takes 2-3 hours to make as everything is made from scratch.
First, you need to make pineapple jam or pineapple tarts filling.
It will take a few hours to reduce the filling to a thick and sticky consistency.
The dough is easy to make and you can shape it into different shapes, for example: open-faced pineapple tarts with the filling on the outside.
You can also make them into pineapple rolls.
Place them in an airtight glass or plastic containers at room temperature. You can store them in a cool place for up to 2 weeks.
No, I don’t recommend freezing in the refrigerator.
You can make pineapple jam filling in advance and freeze in the refrigerator for up to a week.
When you are ready to bake, just thaw the pineapple jam to room temperature and use it as the filling.
This recipe makes 30 pineapple tarts and each tart is 149 calories.
Get tricks for quick & easy meals!
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
For the egg wash, you can just use the egg yolk. However, adding condensed milk to the egg wash will make the surface of the pineapple tarts look more glossy and golden, a trick that I learned from my friend at Indochine Kitchen.
If you run into problems with the pastry dough being too dry and very hard to work with, add more room-temperature (softened) butter into your dough and knead the dough again until it’s not sticking to your hands.
Amount Per Serving Calories 149Total Fat 7gSaturated Fat 4gUnsaturated Fat 0gCholesterol 29mgSodium 22mgCarbohydrates 22gFiber 1gSugar 13gProtein 2g