Salted Egg Yolk Pineapple Tarts

Golden Salted Egg Yolk Pineapple Tarts 黄金咸蛋黄黄梨酥

Delicate and buttery pineapple tarts with a subtle salted egg yolk taste to accentuate the butter taste. Great for adding a modern twist to the traditional tarts!
Course Dessert, Snack
Cuisine Chinese
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 72 Enclosed Tarts



  • 200 g unsalted butter, softened at room temperature
  • 80 g icing sugar
  • 1 tsp vanilla extract
  • 100 g salted egg yolks (about 5)
  • 260 g plain flour
  • 80 g corn starch
  • 1/2 tsp baking powder
  • 1 tsp salt

Egg Wash

  • 1 egg yolk
  • 1 tsp milk


  • 720 g pineapple jam filling, homemade or store bought


  • Gold leaf optional


  • Prepare the salted egg yolks by steaming them over medium-high heat for 15mins. Let them cool to almost room temperature.
  • Prepare the pineapple jam filling by rolling them into balls of 10g each. Place into a large container and chill in fridge till ready to be used.
  • Also prepare the egg wash by whisking the yolk and milk together. Sift the mixture. Cling wrap and place into fridge till ready to be used.
  • Beat the softened butter and icing sugar using a whisk or mixer, until well combined and creamy. This should take about 1 minute. Take note to not over-whisk the mixture.
  • Add in vanilla extract and whisk well.
  • Sift flour, corn flour, baking powder and salt into the butter mixture above. Place the cooked salted egg yolks on the sieve and press through the sieve using a spatula or spoon. Discard any large particles that cannot be pressed through.
  • Mix the ingredients to a dough using a spatula. I use a cutting motion while rotating the bowl. You would also need to press the dough slightly against the bowl, or use your hand to knead gently, to make into a soft and pliable dough. You do not need to rest the dough; however I cling wrap and chilled the dough for 15 mins for better handling.
  • Preheat your oven to 160C. Line baking tray with baking paper. Remove pineapple jam balls from the fridge.
  • Weigh out your pastry dough to 10g each, and roll them into balls.
  • Flatten the dough slightly. Place pineapple jam in the middle and bring the edges of the pastry dough together. Press at the edges to seal. Roll the dough between your palms lightly to shape it into a round ball.
  • Repeat for the remaining dough and place the rolled tarts on lined baking tray.
  • Using a brush, egg wash the rolled tarts on the top surface and slightly on the sides. Always press out excess egg wash before applying onto the rolled tarts - less is always better, as you can always add on more egg wash.
  • Bake for about 20 mins, or until the egg wash is light golden brown in color.
  • Once baked, cool in the baking tray for 10 mins before transferring to wire rack to cool completely before storing in airtight container.
  • To apply gold leaf, cool the tarts completely. Using a tweezer, lift up a small portion of the gold leaf gently, and place onto the top of the tart. Using a small brush, pat down the gold leaf to help it adhere. Be careful because the gold leaf is very light weight and can stick to our fingers or work surface.


1 salted egg yolk is about 15g - 20g, so I use 5 salted egg yolks.
You can also see my link for homemade pineapple paste. You can omit the spices if you are feel that the spices will be overwhelming for the subtle salted egg yolk taste.
For easier making of the tarts, you can prepare the dough the day before; roll out the pineapple jam balls the day before too. On day of baking, simply assemble and bake :)
Recipe from BakeForHappyKids, with adaptations of method and tips.