Pineapple tarts are one of the must-have snacks for Chinese New Year! These delectable pastries…
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Looking for quick CNY goodie recipe? Learn how to make these easy melt-in-mouth pineapple tarts with just 5 ingredients. Find out the trick to shiny egg wash in this post too!
Are you also getting into the Chinese New Year mood? : )
Time passes so quickly, it’s CNY soon! This year, I’m glad I have time to try out various CNY recipes for the family! If you have just a little time left to try baking your own CNY goodies, why not try this melt-in-mouth pineapple tart recipe?
How Is This Recipe Different?
This popular melt in your mouth pineapple tart recipe from Sonia has been widely circulated and tried by many people years ago. I originally tried this recipe back in 2014, so I’m updating this post with pictures, because I really love these pineapple tarts!
To me, this is really the best pineapple tart recipe I have tried. It’s so easy, no hassle and quite fail-proof.
As you read on, you’ll find that there’s no sugar used in this recipe. Instead, condensed milk replaces the milk powder and sugar which is usually used in pineapple tart recipes.
There is really no substitution for the condensed milk, as it helps create that wonderful melt in your mouth texture.
>> MORE CHINESE NEW YEAR RECIPES:
- Pineapple Tarts (Open)
- Purple Sweet Potato Pineapple Tarts (Open)
- Salted Egg Yolk Cookies
- Almond Cookies
- Copycat Jenny Bakery Cookies
What Ingredients Are Needed?
Just need these 5 ingredients!
- Unsalted Butter: Butter is an important ingredient for pineapple tarts. Be sure to use a good French butter! I like to use Elle & Vire butter.
- Condensed Milk: It replaces sugar and milk powder, and gives the pastry a nice milky taste.
- Plain Flour
- Egg Yolk
- Pineapple Jam: You can use either store-bought pineapple jam or homemade.
For the egg wash portion, we will be using egg yolk and oil, for a shiny look after baking.
How To Make The Pineapple Tarts?
First, cream softened butter and condensed milk together till light and fluffy. Add in the egg yolk, followed by flour.
Once the dough comes together, you can use it immediately. The dough is not sticky, so it will be quite easy to work with. If you prefer a firmer dough, you can always chill it for about 15-20 mins in the fridge before using it.
Portion the dough into 10g each (yields about 50 pcs) and the pineapple jam 8g each (to 50 pcs). You can prepare and roll the balls of pineapple jam one day before and store them into airtight container. Use cling wrap between layers of the pineapple jam balls to prevent sticking.
If you prefer smaller sized enclosed pineapple tarts, feel free to adjust the ratio of the dough vs jam to your liking.
How Can I Store The Pineapple Tarts?
These pineapple tarts keep well in normal room temperature for 1-2 weeks, sealed in airtight container. If you are using homemade pineapple jam, ensure that the jam is well-cooked (not too wet), and they should last about 1 week.