Melt-in-Mouth Pineapple Tarts

Looking for quick CNY goodie recipe? Make these melt-in-mouth pineapple tarts with 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 which most pineapple tart recipes use.

I also realise that using condensed milk helps create that wonderful melt-in-mouth texture which my family 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 yolk and oil. The egg wash will take on a shiny and yellowish color when we add oil to the yolk.

How To Make The Melt-in-Mouth Pineapple Tarts?

First, cream softened butter and condensed milk together till light. Add in egg yolk, followed by flour.

Once the dough comes together, you can use it immediately, since 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 8g each (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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• Prep Time: 120 Mins
• Cook Time: 23 Mins
• 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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• Method: Bake

Keywords: Pineapple Tarts

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