This Is How You Can Make Delicious Pineapple Tarts From Scratch At Home (2 Recipes Included)

Happiness Is A Jar Of Pineapple Tarts

Hello, foodies! Are you stuck at home all day with nothing to do in between your work breaks? Well, fret not because nothing says home like the smell of baking. Even if you are an amateur baker, give your hand a try at making some Pineapple Tarts. These delectable pineapple-filled treats is possibly everyone’s favourite whether it is Chinese New Year or Hari Raya Aidilfitri, and it’s high time you learn how to make your own. Let’s get baking!


Check Out These Two Recipes To Make Delicious Pineapple Tarts

Photo: (left) El Mundo Eats (Website), (right) Rasa Malaysia (Website)

People like options, right? Because Pineapple Tarts come in so many different shapes and sizes, we couldn’t just share one recipe. Plus, the more the merrier and this is the case for delicious treats like Pineapple Tarts. So, here are two recipes that you can try depending on which shape you like to eat.

Recipe 1: Classic Pineapple Tart

Photo: El Mundo Eats


  • 4 cups pineapple chunks (about 1kg), not too ripe, remove the core
  • 1/2 cup granulated sugar
  • 1 2/3 cup all purpose flour
  • 1/4 cup custard flour or powder
  • 1/2 cup unsalted butter, room temperature
  • 3 tbsp icing sugar
  • 2 tbsp powdered milk
  • 1 egg yolk, room temperature
  • 1 tsp vanilla extract

Instructions – pineapple filling:

Step 1: Using a blender, put in pineapple chunks and blend for just 3-4 seconds so that we won’t end up with such a fine paste. Work with a few chunks at a time.

Step 2: Pour the blended pineapple into a pot. Add in sugar and cook on medium heat for 30 minutes until the liquid evaporates. Stir now and then. When the jam gets thicker, stir frequently to avoid it getting burnt. Leave to cool completely.

Step 3: Once cooled, make more or less 1 inch thumb sized logs and place them on a plate. Cover with cling film to prevent them getting dry. Keep in the fridge until ready to use. Preparing them in advance is going to make it easier when we’re rolling the cookies later.

Photos: El Mundo Eats

Instructions – tart crust:

Step 4: In a bowl sift together flour, custard powder and set aside.


Step 5: In another bowl, add in butter, icing sugar and mix just until well combined. Add in powdered milk and mix. Add in egg yolk, vanilla extract and mix again just until well combined. Lower the speed and add in the flour bit by bit, mixing just until well combined each time. Form into a ball, cover with cling film to prevent it from getting dry when not using.

Step 6: Generously flour on the work surface. Work with 1/3 dough at a time. Form into a disk, flour the rolling pin as the dough is a bit soft and sticky. Roll into 5 mm thickness. Note: If the dough is too soft, place it in the fridge for 5 minutes. Not too long as it gets harder it will break when we roll it later

Step 7: If you’re using the dough presser, put some dough in it and start pressing as per your presser’s instructions. I’m doing it the old method. Flour the line rolling pin and gently roll it on the dough, making lines on it. Cut into 2.5×1 inch stripes. Carefully take one stripe and flip it on a rigid yet flexible plastic. Place one jam log at one end and start rolling it with the dough. Cut excess dough if any. See the video better understanding.


Step 8: Place them on a baking tray with baking sheet. Gently brush with egg yolk. Bake at 175ºC (345ºF) preheated oven for 20-25 minutes or until bottom edges are golden brown and they’re fully cooked. Cool completely on rack.

Photos: El Mundo Eats

Recipe notes:

  • Ripe or overripe pineapples contain lots of liquid, that’s why we don’t want to use those as it will take longer to make the jam thick.
  • You kind of need to work a bit fast with the dough as it tends to get dry sitting around for a long time (even covered with cling film).
  • Using a dough presser would be a less hassle if you’re not used to this method.


Recipe credit: El Mundo Eats

Recipe 2: Pineapple Tarts Whole Cookie

Photo: Rasa Malaysia

Ingredients – cookie crust:

  • 350g unsalted butter, at room temperature
  • 100g sweetened condensed milk
  • 2 egg yolks
  • 500g all-purpose flour or plain flour

Ingredients – pineapple filling:

  • 2 whole pineapples (8 lbs / 3 1/2 kg or 5 lbs (2 1/2 kg) pineapple flesh)
  • 1 1/2 cups sugar, or adjust to preferred sweetness level
  • 1 tbsp lemon juice
  • 1/2 tbsp cloves, (optional)

Ingredients – egg wash:

  • 2 egg yolks
  • 1/4 tsp condensed milk
  • 1/2 tsp oil
Photos: Rasa Malaysia

Step 1: Cut the stalk off the pineapple and follow by the skin. Make sure all divits are removed. Slice the pineapple flesh into pieces and blend in a blender until they become puree. Add the pineapple puree and cloves to a non-stick pot and cook on medium heat, constantly stirring to avoid burning. When the pineapple is almost dry, add the sugar and lemon juice, stir to combine well. Lower the heat to simmer and continue to stir until the pineapple filling turns golden in color and becomes very sticky. Transfer the pineapple filling out, remove the cloves and chill in the fridge for 30 minutes.

Step 2: Cream the butter and condensed milk until light and fluffy. Add in the egg yolk one at a time, and beat until well combined. Mix in the flour slowly to form the pastry dough. The dough is ready when it no longer sticks to your hands.

Step 3: Prepare the egg wash by mixing all the ingredients together in a small bowl.

Step 4: Divide the pineapple filling and dough into 100 portions. Roll them both into balls. To wrap, use your palms to roll each dough and then flatten it.

Step 5: Add a pineapple ball in the middle and fold the edges of the dough up to cover the filling.

Step 6: Finish it off by rolling it into a round ball.

Step 7: Place the pineapple cookie on a baking sheet lined with parchment paper. Using the back of a paring knife, cut the criss-cross shape on the cookie, and brush the top of the cookie with the egg wash, twice. Repeat the same until all ingredients are used up.

Step 8: Bake in a preheated oven at 330F (165C) for about 20-22 minutes or until they turn golden brown. Transfer them out and cool on a wire crack before storing in an airtight container.

Photo: Rasa Malaysia

Recipe credit: Rasa Malaysia

Which Pineapple Tart Recipe Will You Try?

There you have it, these two recipes will help you make delicious and addictive Pineapple Tarts. Which recipe will you be trying? Depending on how you like to enjoy your tarts, pick the recipe you like and get baking! There is no doubt that your house will be smelling of butter and sweet pineapples. Bye for now!

Feature image(s) credit: (left) El Mundo Eats (Website), (right) Rasa Malaysia (Website)

Read: Simply Turn Mashed Potatoes Into Crispy Japanese Croquettes In Only 5 Steps


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