pineapple tart

Makes approx 40 pcs | Prep Time: 60 Mins | Cooking Time: 30 Mins (incl jam)

pineapple chunks 454g


  • 2 cans 410g Ayam Brand™ Pineapple Chunks, drained and finely blended
  • 100g castor sugar
  • 1 no. cinnamon stick
  • 150g butter, cold and diced
  • 75g icing sugar
  • 1 no. egg yolk
  • 30ml cold water
  • 1 tsp vanilla essence
  • 1/2 tsp salt
  • 280g all-purpose flour
  • 50g corn flour
  • 1 no. egg, beaten with a pinch of salt for egg wash


Cooking Steps:


1. Put blended pineapple, sugar and cinnamon stick in a pot. Cook by mixing continuously until dry. Set aside to cool.


2. Place dry ingredients in a bowl. Blend in butter until crumbly texture is achieved. Add in yolk, vanilla essence and form into smooth dough. If the dough is crumbly, add a little water until it sticks again. Cover with plastic and chill for 20 minutes.
3. Roll the dough between 2 plastic sheets to 1/4 inch thickness. Stamp out wanted shapes and transfer to trays lined with baking paper


4. Roll a teaspoon of cooked pineapple paste into a small ball and place it unto the stamped out dough.
5. Bake in a preheated oven at 175 ºC for 15 minutes until golden. Cool on wire racks.




Tags: _ Vegetables_ Fruits_ Sweets_ Easy Asian recipes_ Chinese cuisine_ Lunch_ Dessert_ All recipes_CNY recipes

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