Nyonya pineapple tarts are open-faced tarts. It is an all-time favourite in Malaysia and Singapore, especially during Chinese New Year. The crust is rich, buttery and crumbly with melt-in-the-mouth texture.

Though time consuming, making your own pineapple filling is not difficult, you can adjust the right amount of sweetness to your liking and the effort is really worth it.

CHINESE VERSION: 娘惹黄梨挞

Nyonya Pineapple Tarts
 

Nyonya Pineapple Tarts | MyKitchen101en

Yields: 30 pieces

Ingredients:

  • 250 g pineapple filling (Please refer: Pineapple Jam/Filling Recipe)
  • 65 g butter (salted)
  • 45 g margarine
  • 40 g icing sugar
  • 1/8 tsp salt
  • 1 egg yolk
  • 190 g plain flour
  • 1 tbsp milk powder

Insructions:

1 Divide pineapple filling into 30 pieces (each about 8 g).

Nyonya Pineapple Tarts

2 Combine butter, margarine, icing sugar and salt, beat over medium speed until light and fluffy. Add in egg yolk, mix until well blended.

Nyonya Pineapple Tarts
 

3 Sieve in plain flour and milk powder, mix until a dough is formed.

Nyonya Pineapple Tarts

4 Lightly floured work surface, roll the dough out to 4 mm thickness, then cut out with pineapple tart cutter.

Nyonya Pineapple Tarts
Nyonya Pineapple Tarts

5 Arrange the cut tart dough on a wire rack or baking tray lined with parchment paper.

Nyonya Pineapple Tarts
 

6 Preheat oven to 190°C/375°F.

Nyonya Pineapple Tarts

7 Prepare egg wash: Mix together 1 egg yolk and 1/2 tbsp of water, sieve through. Brush tart dough with egg wash.

Nyonya Pineapple Tarts

8 Top each with pineapple filling.

Nyonya Pineapple Tarts

9 Flatten the leftover dough into very thin sheet, then cut into thin strips using plastic knife, use the dough strips to decorate the tarts.

Nyonya Pineapple Tarts

10 Brush the dough strips with egg wash.

Nyonya Pineapple Tarts

11 Bake at 180°C/355°F for 16-17 minutes, until lightly browned (turn the tray once after 10 minutes). Allow the nyonya pineapple tarts to cool in the oven for 15 minutes before removing from oven.

Nyonya Pineapple Tarts

12 Set aside to cool completely after removing from oven.

Nyonya Pineapple Tarts

13 When fully cooled, transfer the nyonya pineapple tarts to airtight container for storage.

Nyonya Pineapple Tarts

Nyonya Pineapple Tarts

Nyonya Pineapple Tarts

Nyonya pineapple tarts are open-faced tarts. It is an all-time favourite in Malaysia and Singapore, especially during Chinese New Year. The crust is rich, buttery and crumbly with melt-in-the-mouth texture.
5 from 3 votes

Click to vote

Prep Time 1 hr 45 mins
Cook Time 30 mins
Total Time 2 hrs 15 mins
Course Cookies, Dessert, Tea Time
Cuisine Malaysia, Nyonya
Servings 30 pieces
Calories 58 kcal

Ingredients
 
 

  • 250 g pineapple filling
  • 65 g butter salted
  • 45 g margarine
  • 40 g icing sugar
  • tsp salt
  • 1 egg yolk
  • 190 g plain flour
  • 1 tbsp milk powder

Instructions
 

  • Divide pineapple filling into 30 pieces (each about 8 g).
    Nyonya Pineapple Tarts
  • Combine butter, margarine, icing sugar and salt, beat over medium speed until light and fluffy. Add in egg yolk, mix until well blended.
    Nyonya Pineapple Tarts
  • Sieve in plain flour and milk powder, mix until a dough is formed.
    Nyonya Pineapple Tarts
  • Lightly floured work surface, roll the dough out to 4 mm thickness, then cut out with pineapple tart cutter.
    Nyonya Pineapple Tarts
  • Arrange the cut tart dough on a wire rack or baking tray lined with parchment paper.
    Nyonya Pineapple Tarts
  • Preheat oven to 190°C/375°F.
    Nyonya Pineapple Tarts
  • Prepare egg wash: Mix together 1 egg yolk and 1/2 tbsp of water, sieve through. Brush tart dough with egg wash.
    Nyonya Pineapple Tarts
  • Top each with pineapple filling.
    Nyonya Pineapple Tarts
  • Flatten the leftover dough into very thin sheet, then cut into thin strips using plastic knife, use the dough strips to decorate the tarts.
    Nyonya Pineapple Tarts
  • Brush the dough strips with egg wash.
    Nyonya Pineapple Tarts
  • Bake at 180°C/355°F for 16-17 minutes, until lightly browned (turn the tray once after 10 minutes). Allow the nyonya pineapple tarts to cool in the oven for 15 minutes before removing from oven.
    Nyonya Pineapple Tarts
  • Set aside to cool completely after removing from oven.
    Nyonya Pineapple Tarts
  • When fully cooled, transfer the nyonya pineapple tarts to airtight container for storage.
    Nyonya Pineapple Tarts

Video

Notes

This recipe yields 30 pieces of tarts.
The nutritional value for reference is for 1 piece of tart.

Nutrition (per serving)

Calories: 58kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 11mgSodium: 39mgPotassium: 22mgFiber: 0.3gSugar: 1gVitamin A: 123IUVitamin C: 1mgCalcium: 6mgIron: 0.3mg
Keyword nyonya pineapple tarts, pineapple tarts, tart nenas
Tried this recipe?Let us know how it was!

Love this recipe?

Click on the icon to vote