Melt-in-Mouth Pineapple Tarts

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.

Melt-in-Mouth Pineapple Tarts

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• Total Time: 2 hours 23 minutes
• Yield: About 50 Pcs 1x

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Description

Make these melt-in-mouth pineapple tarts, that are not overly sweet, using just 5 main ingredients. Condensed milk is the trick to easy milky melt-in-mouth tarts.

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Ingredients

Units MUS Scale 1x2x3x

Pineapple Tarts

• 175g unsalted butter, softened
• 50g condensed milk
• 255g plain flour
• 1 egg yolk
• 400g pineapple jam

Egg Wash

• 2 egg yolks
• 2 tsp oil

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Instructions

Prep Work

1. Prepare pineapple jam balls by portioning and rolling 8g x 50 pcs. Place into airtight container, with cling wrap separating each layer. Set aside in fridge.
2. Prepare egg wash by mixing and straining the egg yolks and oil. Set aside.

Pineapple Tarts

1. Using an electric or handheld mixer, cream together butter and condensed milk till it is light and fluffy.
2. Add in egg yolk and beat well.
3. Sift in flour and mix till the dough comes together. The dough should be soft and not sticky.
4. Preheat oven to 165C. Prepare baking trays by lining with baking paper.
5. Portion dough into 10g x 50 pcs. Flatten a piece of dough and place rolled pineapple jam in the centre. Bring edges of dough together and press lightly to seal edges. Roll between your palm to make into round ball.
6. Place onto lined baking tray. Repeat for all portion of dough and jam.
7. Apple egg wash with brush on to top of dough. Ensure the egg wash do not drip down onto the tray, otherwise the bottom of pineapple tarts may burn when baked.
8. Bake in preheated oven at 165C for 20-23 mins, or till egg wash turns golden brown.
9. Cool completely before storing in airtight containers.

Equipment

Kenwood Chef XL

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Tovolo Silicone Spatula

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Multix Baking Paper

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• Prep Time: 120 Mins
• Cook Time: 23 Mins
• Method: Bake

Keywords: Pineapple Tarts

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