Chinese Pineapple Tart Recipe


  • 250 gm butter (I use Sunglow butter and margarine combination) – margarine oil will make pastry crumbles and this creates crumble texture while butter provides better milky taste)
  • 30 gm icing sugar
  • 1 egg yolk
  • 1/2 egg white
  • 360 gm plain flour
  • 40 gm Cheddar cheese (grated)
  • 2 tbsp custard powder
  • 2 tbsp milk powder


500 gm pineapple filling (Bought this at Bake with Yen – Chow Kit)

Topping (mix well)

  • 1 egg beaten
  • 1/4 tsp salt


  • Mix butter, icing sugar into mixer until creamy then add eggs
  • Fold in sieved plain flour, custard powder, milk powder. Add grated cheese.
  • Cover dough with plastic wrapper and put into fridge to rest for 35-40 mins
  • Roll out your pineapple filling into a oblong shape first before you begin squeezing out pastry (Pineapple filling is very sticky therefore you have to do this first)
  • Use plastic Nastar mould (dust with a little bit of plain flour) to pipe out your pineapple tart about 2 inches long.
  • Finally, glaze with beaten eggs
  • Bake in preheated oven for 180 celcius till golden brown (about 16 – 25 minutes)


  • Use a plastic Nastar mould to push out your tart using both of your thumb! onto a dusted flour wooden board
  • Do not waste money on stainless steel nastar mould, coz it’s useless!

Based on my experience in baking, if you can’t get a combination of butter + margarine you can use butter and add cooking oil to obtain the final result. And for the eggs, you can substitute with salted duck eggs for better taste.

I haven’t try before therefore i can’t give you an actual ratio, you can always experiment using these ingredients.

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