Chinese New Year Pineapple Tarts


Good evening, dear friends πŸ˜€

Here is the recipe for the pineapples tarts that I had made yesterday, and I hope you will like it. It took me 3 hours to make 70 tarts but it was well worth the effort as they taste so good! Shops are selling them at US$6 for approximately 15 pieces.

Pineapple Tarts

Pineapple filling

– to be cooked at least a day before and kept refrigerated until use

3 fresh medium ripe pineapples, or 3 to 4 cans of pieneapple chunks

Β½ cup white sugar (less sugar if you are using canned pineapples)

Β½ cup brown sugar (or enough to suit your taste buds)

Juice of 1 lemon

1 stick of cinnamon

Method –

In a wok or non-stick pan, cook all the ingredients over a medium fire until the liquids are all dried up, leaving the pineapple filling thick and sticky. (

This is important as I had made a mistake the first time I made Pineapple Tarts and the filling wasn’t dry enough and my tarts went mouldy in just a few days!)

Cool before refrigerating.

Pastry –

570 gm or 20 oz flour

Β½ tbsp baking powder

230 gm or 8 oz butter

115 gm or 4 oz margarine

Methodblend the above ingredients until they resemble breadcrumbs.

In a small bowl, beat lightly the following ingredients –

1 egg plus 1 yolk

2 tbsp sugar

1 tsp vanilla

Β½ tsp salt

8 tbsp water

===> into the flour mixture, add the egg mixture and knead until the dough is even. Refrigerate for at least an hour before making into tarts.

Because the weather here is so hot, it is advisable to take out small batches of the pastry dough from the refrigerator to work it, or else, you will have a dough that is too soft and oily to work with.


Here is a picture of my pineapple tart moulds (one made of plastic and the other is stainless steel) and a bronze “crimper” – they were given to me by my late mother-in-law and I believe they are more than 20 years’ old. I would put some dough into the mould, flatten the dough, and squeeze it out by pressing the “knob” at the other end.Β 

Then, I’ll put a teaspoon of pineapple filling into the centre of the dough, before crimping the edges. Β 

Baking Instructions –

Just bake in a preheated oven at 160 to 180 degrees Celcius for between 10 to 15 minutes … you just check that your tarts are baked to a light golden colour and I usually check my tarts very often just to be sure they are cooked nicely. Different ovens have different baking timesΒ 

Have fun making your tarts! GONG XI FA CAI! πŸ˜€

P.S. Oops, sorry the font went crazy on me again and I couldn’ t amend it.


15 Responses so far »

  1. 1

    Felicia said,

    Hi Choest,

    Guess the instructions to prepare the tarts are garbled. Any chance to post again. Tks and Gong Xi Fa Cai!


  2. 2

    happyhomemaker88 said,

    Ooops…:oops: , sorry about that, my dear feliciatan – I was in a real hurry to post this before going off to send my son to school. πŸ˜†

    I have amended the instructions already.

    This afternoon, I was so sad because some monkeys came into my house and they dropped my box of pineapple tarts….so, now they are too smashed up to be served to my guests. πŸ˜₯ I will have to find some time to make more of these tomorrow! πŸ™„

    With love and hugs,

    choesf πŸ˜€


  3. 3

    mary said,

    hiya there..i really enjoy reading yr blog. I would love baking the pineaple tart . But where can i but the mould u used for i find them so pretty. Are they the melt in your mouth or crispy type.

    thank you n gong xi fatt chai.


  4. 4

    yen1908 said,

    Oh My dear choesf

    After making the pineapple paste and the pastry ready for baking, how long and how high should the temperature and time be? πŸ™‚

    We stop here, awaiting for your further instructions! πŸ™‚ πŸ™‚ πŸ™‚

    take care


  5. 5

    happyhomemaker88 said,

    Hehe, my dear yen, a thousand apologies from me for I had forgotten to mention the baking instructions in my haste in posting this recipe! πŸ™„ 😳

    Just bake in a preheated oven at 160 to 180 degrees Celcius for between 10 to 15 minutes … you just check that your tarts are baked to a light golden colour and I usually check my tarts very often just to be sure they are cooked nicely. Different ovens have different baking times. πŸ˜‰

    Hope your tarts turn out fine and yummy! πŸ˜€

    With love and hugs,

    choesf πŸ˜€


  6. 6

    happyhomemaker88 said,

    Hello and welcome, dear Mary πŸ˜€

    The pineapple moulds can be purchased at baking supply shops like Chang Tung Sdn Bhd or Bake With Yen in Taman Megah, near the Fatty Crab Restaurant in Petaling Jaya, if you stay in the Klang Valley. πŸ˜‰

    These pineapple tarts are light and slightly crispy but they hold up very well. Last year, my tarts were too crumbly and fell into pieces too easily. πŸ™„

    If you fint this way of making the tarts too difficult, you can roll the dough up into a ball after filling it with the pineapple paste. Then, brush them with an egg wash for a pretty colour when they are baked. πŸ˜‰

    I hope your pineapple tarts will turn out well!

    With peace and joy,

    choesf πŸ˜€


  7. 7

    mary said,

    thank you…i will definately give yr wonderful recipe a try..maybe after CNY..i hv been stuffing myself with lots of goodies this

    Btw do u use the fan funtion oven to bake yours tart.



  8. 8

    yen1908 said,

    Hi choesf

    Thanks for your instructions! πŸ™‚ Googled and found some instructions for the baking but it doesnt turn out nice as my daughter changed the flour to self-raising flour and the pineapple was abit burnt due to too high a temperature and too long a time as we did not check like you did!:) Dont worry, will try another time. Thanks.

    take care


  9. 9

    happyhomemaker88 said,

    Good morning, dear Mary πŸ˜€

    Haven’t we all been stuffing ourselves silly with the CNY goodies? I got a sorethroat and cold due to the over “heatiness” from eating too much cookies, I think!

    My oven has an option for using the fan, and I like to use the fan as it ensures even heat distribution in the oven. The problem is that this function will shorten cooking time and therefore, if you are following any recipes, it is best to check on your baking earlier than specified. πŸ˜‰

    With peace and joy,

    choesf πŸ˜€


  10. 10

    happyhomemaker88 said,

    You are welcome, my dear Yen…..hey, I made the same mistake a few years back when I used those box-type of self-raising flour and my tarts turned out so fat! πŸ˜† πŸ™„

    Good luck with your next batch of tarts. I still have some pineapple filling left in my fridge and I am going to freeze them for use a few months later. I think I got tired of making cookies for now! πŸ˜†

    With peace and joy,

    choesf πŸ˜€


  11. 11

    mary said,

    thank you for yr…i’m still having cough due to heateness as well…but i’m still chopping down with the Nga Ku..totally loves eating them..guess i better stop before it get



  12. 12

    I feature this blog into my own pineapple tart recipe so people can click on the link, if they think my recipe is not clear enough. Because I think your recipe is much more clearer than mine.

    I featured it on this link:


    • 13

      happyhomemaker88 said,

      Hi there and welcome, dear Wong Joon Jian πŸ˜€

      Thank you for featuring my article in your very informative post on pineapple tarts. Hope your readers like the recipe. πŸ˜€

      Do have a wonderful weekend!

      With best wishes,

      choesf πŸ˜€


  13. 14

    Margarett So said,

    hi, i would like to ask if where can i buy a pineapple mold like what you have because i have been looking for that mold for quite a while already…can you email me? πŸ™‚ hope its okay πŸ™‚


    • 15

      Hi there, dear Margaret πŸ˜€

      The pineapple mould that I have was given to me by my late mother-in-law – I think it is more than 30 years old. πŸ˜†

      I am not sure where to buy this type of mould…probably you can try those baking supplies shops, like Bake With Yen, Chang Tung, at Taman Megah, PJ. I have only seen plastic versions of the mould (I have one, too) but they don’t work as well as the older, wooden type.

      Do have a lovely weekend!

      With best wishes,

      choesf πŸ˜€


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