Skip to main content
Food Advertising by

Pineapple Tarts ~ CNY 2013

Chinese New Year is not too far away and a quick look at the supermarkets and bakeries revealed that the prices of the festive goodies have gone up again.  Prices of  food stuff have gone up drastically and look like they are here to stay.  It's much more economical  to DIY when you know how to do so.......
These Pineapple 'Closed' Tarts are a bit different from the  Nastar  I posted previously.  Shaping the tarts this way is less time consuming and moreover they taste just as good!

Recipe for Pineapple Tarts ~ CNY 2013

  • 125 gm butter/margarine
  • 25 gm icing sugar
  • 1 egg yolk
  • 190 gm plain flour
  • 1 Tbsp cornflour
  • 1/8  tsp salt
  • 1/4  tsp vanilla
  • 370 gm pineapple paste
  • 1 egg yolk + 1  tsp water = egg glaze
  1. Sift the plain flour with salt, mix in the cornflour, set aside.
  2. Cream the butter with icing sugar till light, add in the egg yolk, vanilla.  Mix well.
  3. Add in the flour and cornflour mixture till just combined.
  4. Chill the dough for about 30 mins.
  5. Pinch 10 gm pineapple paste and make into a ball, repeat with the rest of the pineapple paste.
  6. Divide dough into 10 gm each.
  7. Flatten the ball of dough and wrap up with the paste.  Mould into desired shape and use a cookie pincer to pinch some design on the surface.
  8. Arrange tarts on a parchment lined baking tray and apply egg glaze.
  9. Bake in a preheated oven @ 180 deg C for 20 mins.
  10. Remove from oven and transfer them onto a wire rack to cool completely.
  11. Store in an airtight container.
  12. Yield :  37  tarts.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover


  1. Absolutely sweet and beautiful lookng pineapple tart. I have been thinking whether should I make pineapple tart this year and if I do, what shape should I make. There are so many shapes to choose.....

  2. Hi Cheah,

    Homemade goodies are always freshly baked and the the best. Your pineapple tarts are no exceptions.

    Can you please link up this post to my pineapple event starting 5 Feb? ... so stay tune.


  3. these but so lazy to make them. If I make them, I'll be the one that eat a lot :P Can't believe CNY is just round the corner. Time just passes too quickly.

    1. Yes, time really flies ....and we're getting older, no, wiser :)

  4. Cheah, I love this pineapple tart shape. Looks very pretty. I still haven't think of what pineapple tart shape I'm going to make this year.

    1. Thank you. It can be quite a headache thinking of a different shape each year!

  5. Pineapple tarts is very much a CNY treat. I love it a lot and it's always something to looks forwards to!

    1. Yes, I always like to taste the different types of pineapple tarts when I go visiting during CNY.

  6. Hi Cheah,
    Agreeded with you, DIY bakes are always fresh, more tasty and save more:)
    Your Closed up pineapple tarts are so beautifully made.
    I bet we can't buy these lovely pineapple tarts anywhere else ..right:D

  7. Hi Cheah, It's not only economical but homemade is always good. Your tarts are with so much filling. Definitely yummy! My BIL told me pineapple tarts are pretty expensive in S'pore.

    1. Yes, pineapple tarts are always very pricey maybe because it's a must-have for 'Ong'!

  8. Pop one into my mouth! Hmmm.... yummy! Cute shape!
    I haven't started any cny baking!:(

  9. agree, people try to make money during festive season especially cny..and the pineapple tarts are always so pricey, calculate per pieces....
    yours look good, yum yum!

  10. Love the shape of this tart. I am getting 'kan cheong' already as I have yet to bake anything for CNY. I didn't even prepare the pineapple jam yet.

  11. This is my favourite shape to eat the cookies, actually. My aunty always makes it in this shape and it is always moist and chock full of pineapple filling, yum!! I find it keeps the filling more moist then those that are exposed.

    1. Yes, I do agree with you. The pineapple paste is not so dry.

  12. So sweet looking shape of pineapple tart. Love it :)

  13. Absolutely delicious ! must have for CNY !

  14. These pineapple tarts look so beautiful. I am drooling at that filling!

  15. Pretty tarts. I've never made this version before. I just made the open faced tarts which my family prefer to the naster version. Will bookmark this recipe for another time. Thanks for sharing.

    1. Thank you for stopping by. You're most welcome to try this recipe!

  16. Hi Cheah, your pineapple tarts look very nice and addictive. Home made is still the best.

    Have a nice week ahead,regards.

    1. Yes, home made is always the best..... you enjoy your day too!

  17. Looks good, and packed with jam too! Just can't have CNY without pineapple tarts!

    1. Thank you. Actually can sample all sorts of pineapple tarts when we go visiting during CNY!

  18. Hi Cheah, Love this version of pineapple tarts of yours with lovely shape . I have to agreed that homemade goodies are always the best. At least we known what's in it! LOL Talking about homemade, I've baked your green pea cookies & mung bean biscuits & they're absolutely delicious! Thanks for sharing your lovely recipes . I really enjoy baking them. Have a nice day. ;)

    1. So glad to hear that you've tried my recipes and like them. You enjoy your day too!

  19. Next week i only start to make pineapple tarts, hehehe! Yours look really good too.


Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!

Steamed egg with minced pork  ~   猪肉蒸水蛋

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.

Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.

Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.

Hawaiian Biscuits  ~  夏威夷饼

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…