Pineapple tarts are one of the must-have snacks for Chinese New Year! These delectable pastries…
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Make these melt-in-mouth pineapple tarts, that are not overly sweet, using just 5 main ingredients. Find out the trick to shiny egg wash in this post too!
Do you feel Chinese New Year is just round the corner? : )
Time passes so quickly, and this year, I am glad that I have time to try out various CNY recipes! If you have not had time to try baking, why not try out this easy melt-in-mouth pineapple tarts?
I originally tried this recipe back in 2014, and I’m updating this post with pictures!
How Is This Recipe Different?
This popular melt-in-mouth pineapple tart recipe from Sonia has been widely circulated and tried by many people since years back.
You will find that there’s no sugar used in this recipe. Instead, condensed milk replaces milk powder and sugar, that are commonly used in the pastry portion of many pineapple tart recipes.
Using condensed milk also helps create that wonderful melt-in-mouth texture which most of us enjoy!
>> 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?
We will just need 5 main ingredients! You can make this an easy recipe by buying store-bought pineapple jam too.
- 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 or Paysan Breton.
- 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 yolks and oil. By using oil, the egg wash will take on a shiny and yellowish color.
How To Make The Melt-in-Mouth Pineapple Tarts?
We will be creaming the softened butter and condensed milk together, till light. Egg yolk will then be added, followed by the flour.
Once the dough comes together, you can use it immediately, as the dough is not sticky. If you prefer firmer dough, you can always chill it for about 15-20 mins in the fridge.
Portion the dough into 10g each (about 50 pcs) and the pineapple jam to be 8g each (50 pcs). You can prepare and roll the pineapple jam the 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.