Melt-in-Your-Mouth Pineapple Tarts

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Next up is CNY treat #5 – the extremely time-consuming, labor-intensive, but oh so delicious Pineapple Tarts! This time, I decided to try Sonia aka Nasi Lemak Lover’s latest melt-in-your-mouth dough recipe. If there is any doubt that this is truly melt-in-your-mouth, let me dispel that notion right now. It is the ultimate, most tender Pineapple Tarts dough I’ve ever come across. Thank you so much for sharing, Sonia!

350g unsalted butter, room temperature
100g sweetened condensed milk
2 large egg yolks
510g unbleached all purpose flour
700g pineapple jam (check out my pineapple jam recipe, which will make enough jam for the total amount of dough plus about ¼ cup extra for you to enjoy on your toast, or pancakes, or ice cream or…you get the idea :D)
1 large egg yolk plus 1 teaspoon whole milk (for the egg wash)

For the full preparation method, check out Sonia’s blog.

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

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9 Replies to “Melt-in-Your-Mouth Pineapple Tarts”

  1. If you have extra, remember your friend across the street.

  2. How can I find the measurements for the USA? this looks wonderful and would like to try

    1. Hi Leslie,

      Thank you for stopping by. :D Unfortunately, I don’t have the cup measurements for this recipe…I just used my kitchen scale. has a cup to gram conversion chart that might be helpful – or maybe you can try my other Pineapple Tarts recipe – which actually uses cup measurements. The pastry is not as melt-in-your-mouth as this one but it is really tender and as delicious. :D

  3. Hi Chris,

    Your pineapple tarts look wonderful! This recipe is a must-try for me before CNY next year. The pineapple season is ending soon in Melbourne… very sad :(


    1. Hi Zoe,

      The pineapple tarts were indeed delicious…I think this might actually be my go-to recipe from now on. I would highly recommend it! :D

  4. Hi Chris

    Like to try this condensed milk version pineapple tarts. Could you advise me whether dough is easy for open version. I love open or flower version shaped pineapple tarts.

    Thank you
    Priscilla Poh

    1. Hi Priscilla,

      Nice to meet you! Sorry for this belated reply (I’ve been so busy). I’ve never tried using this dough for the open version but judging from the texture of the dough (which is extremely tender and delicate), I think it might be a little difficult to keep the tarts intact when making the open version. Hope that helps.


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