Melt in your mouth Pineapple Tarts 黄梨塔
Pineapple Tarts are a must have in every Chinese household whether homemade or store bought for Chinese New Year. The goodie is super auspicious as it signifies good luck and prosperity for the Chinese Luna New Year. So this year, I tried this melt-in- your mouth recipe and made a simple flower design using cookie cutters. We finished this cookie within a day as I only tried with half of the recipe, from here.
More pineapple tart recipes 更多的凤梨酥/黄梨挞食谱
Melt in your mouth Pineapple Tarts
Prep time
Cook time
Total time
Author: Ann Low
Serves: 30 pieces
Ingredients
- 125g Soft butter
- 150g Plain flour
- 25g Milk powder
- 15g Icing sugar
- 1 Egg yolk
- ½ tsp Vanilla extract
- Pineapple filling (store bought) 360g, shape into small round balls, 12g each (30pcs)
Instructions
- Use an electric mixer to blend butter, sugar, vanilla, milk powder and flour together.
- Add in egg yolk, blend into a soft dough, do not over work.
- Pinch off some dough to wrap the pineapple filling and roll into round ball. Use cookie cutters to print shape.
- Bake at 180C for 15-20 minutes.
Notes
中文食谱请往下看
入口即化 ~ 黄梨塔
Prep time
Cook time
Total time
Author: Ann Low
Serves: 30 pieces
Ingredients
- 125克 软牛油
- 150克 普通面粉
- 25克 奶粉
- 15克 糖粉
- 1粒 蛋黄
- ½茶匙 香草香精
- 黄粒馅 (烘焙料理店买的) 360g 揉成小圆球，约12克 (30粒）
Instructions
- 将牛油，香精，糖粉，奶粉和面粉搅打均匀。
- 加入蛋黄，混合成软面团即可，不要过度搅拌。
- 捏出小面团，包入黄梨馅球，揉成圆粒。用cookie cutter 印花。
- 放入预热烤箱180度烤约15-20分钟。
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I’m linking this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies by Fion of XuanHom’s Mom and co-host by Victoria Baking Into The Ether
&
hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
I love this recipe. I just made it, melts in mouth and it’s delicious. Thanks for the wonderful recipe.
How long can i keep the cookies aftet baking?
Hi Hui, I’m happy to hear that you liked this recipe 🙂 These tarts can be kept for 2-3 weeks if the pineapple paste is properly cooked.
Ann, your pineapple tarts are so beautiful! It's been a while since I ate one. Goodness!
do you hv recipe for the pineapple jam filling?
I didn't cook my own pineapple jam as I only made a small portion of the cookie. You may leave your email address at my contact above. I can pass you a pineapple jam recipe from a cookbook.
Hi Ann,lovely pineapple tarts and yummy-licious!
Good idea to use the cookie cutter to make the imprints. Thumbs up!
我可以称你为黄梨酥达人了,款款都那么棒!
我可以连篮带饼一起拿走吗?哈哈哈!真的好喜欢。
Hi Ann, you have added a lovely touch to the pineapple tarts! Nice!
Ann, 请问step 1 是说将牛油和粉类放进blender快速打一下吗?还是要搅打多久? 这个方法没看过。
简单用cutter就可以变化出这么美丽的造型。好喜欢
Wei, 我是用Kenwood K beater。因为牛油有点软所以搅打30秒约就可以了。
Would I be able to substitute milk powder with something else?
Hi Priscillia, Can change 20g milk powder to plain flour (ttl 175g) but the texture will be different without milk powder.
halo,,may i know,,is this melt in your mouthor curmbly tarts,,thank u for sharing.,nisha–sg
Hi Nisha,I already mentioned melt in your mouth type at the above.
Love your beautiful tarts!!
What tasty looking little tarts Ann. Your presentation is gorgeous! Thank you so much for sharing, Ann…
Pretty looking, love your blog so much. Where do you get the cute little basket. Thanks for sharing the recipe. 🙂
Thank you 🙂 I bought the mini candy basket from the goodies stall.
Hi Ann,This is a must in my family for CNY too!Love how pretty your print on the pineapple tarts…like!mui
Hola, me encantan,me gustaría hacerlas. Me podrias decir que es la harina de la llanura? Soy Española, gracias un bico
Pineapple tarts are my favorite CNY cookies. I believe it is a must to eat during CNY , so that "旺来" ..haha..Yours are so lovely..
So many different and beautiful pineapple tarts! My mouth is watering terribly….
好漂亮的造型!Ann, 我已经看中你其中一个黄梨饼的食谱了, 嘻嘻!
Hi Ann, these pineapple tarts looks so good. Very unique shapes and designs. I don't intend to bake pineapple tarts this year cos' I think I have made more than enough cookies for this CNY. Bookmarked to do for other occasions.
Where do I buy the pineapple jam??Thanks in advanced
Please drop a mail at the contact above. I can pass you a homemade pineapple jam recipe.
Hi Marble, Is available everywhere in Singapore. Baking supplies store or even supermarket.
I'm in Australia. Do u know where I can buy the pineapple jam?
I really want to try making this for my family.
入口即化的黄梨塔,正合我意这饼真的是must-have的贺年饼,我也不会错过谢谢妳的分享 🙂
Hi Ann,I tried your recipe this morning. After mixing into a dough, it was very easy to handle and wrap for the first 15 minutes, then suddenly the dough start to break up when I try to roll it into a ball. The dough sort of harden up and not as pliable as the first 15 minutes, making it very difficult to wrap the pineapple filling. I was using Goldtree butter when baking the tarts. Any advice?Thanks & regardsLin
Hi Ann
Thanks for your reply, I guess I overworked the dough. Trying out again tomorrow.
Regards
Lin
Hi Lin,This dough is very soft type, don't really know what is the problem. Did you use the right flour, plain flour or all purpose flour?
Hi Lin,You can wrap the dough with cling wrap. BTW are you using an electric mixer to beat the ingredients? The mixing of the ingredients only take less than 2 mins.
Hi Ann,I used all purpose flour. Is there a possibility of the dough being "dried out" as it was very windy in my house this morning.Thank you.Lin
oh wow, ann, you are always so innovative… using a cookie cutter gives a boring tart a nice 3D effect. lovely addition to the CNY feast..thank you for linking to Best Recipes 🙂
these look wonderful, happy new year
Hi Ann there’s a typo error of your English recipe for butter should b 125g instead of 25g.. I just made it w 25g too late to add more butter pls correct
Hi Katherine, Thank you for the highlight. Just updated the recipe 🙂
Thanks Ann for the recipe! All I got to say is that it’s super awesome! Definitely going to bake alot this CNY! Tried several bought out there like lecafe, kele, bengawan and Pineapple Tarts Singapore (http://pineappletarts.sg/) but feel they were not as good compared to your recipe.
Hi Ann, I didn't have a mixer so I used the rub-in method instead. I'm allergic to milk so I also skipped the milk powder and increased the amount of flour used. Your recipe is really great. Everyone loves it. Thank you sooooooo….. much.
Hi Angelia, I'm so glad to hear that. Is it really ok to omit the milk powder.
Hi Ann,
I followed your earlier recipe (the open faced version). However, I used 200g of butter instead of 150g as stated by mistake.
I refrigerate the mixture per recipe around 8.45pm last night but The power supply at my neighborhood was cut off due to a faulty major cable as a unit's electrical panel had caught fire.
So i was not able to bake it as planned.
The power supply resumed ard 1 am this morning n I found that the dough is very hard.
I only realized my mistake in butter portion now. Can I still salvage my dough please?
Thank you so much, Ann!
Grace
No worries Grace. The dough will get more buttery fragrance. Just thaw the dough in room temp to manageable stage and dust more flour when needed when shaping.
Hi Ann Thank u so much for your timely reply. I topped up with some more flour n baked it. The babies turned out so crumbly! I wanted to take a photo for u but they is no button here for me to take picture. I can only say a big thank u to u, thanks lots, Ann! Grace
Hi Grace!
i have similar situation like you. how do u salvage the dough?
Hi Grace, So happy to hear that. I would love to see your photo too. You can send the photo to my Facebook fan page here: https://www.facebook.com/anncoojournal/ or tag me at Instragram – anncoolow.
Hi Ann, What kind of milk powder u use? Pls advice
Can use any brand of milk powder. I got it from Phoon Huat.
Hi Ann! May I check what’s the weight of the dough? 10g? Since the pineapple filing to be 12g?
Hi Charlene, I didn’t weigh the dough to wrap the pineapple filling. Is about 10-12g depending on you want a thinner or thicker dough.
Ok got it, Thanks Ann! Will try out soon!
Hi Ann. Btw do we use salted or unsalted butter? And what’s the egg wash formula u would recommend for this?
Hi Charlene, Always use salted butter unless otherwise stated. I never egg wash the pineapple tarts but you can just use one egg yolk with 1 tsp water and mix well for egg washing.
Cool thanks so much for your advice, Ann :))
Hi Ann!
I just tried making the dough as per your instruction. i wanted to make 60 pcs of the pineapple tarts, hence, increased all ingredients by double. i followed all instructions acordingly, however, my dough turned out to be so soft that it is more like for butter cookies recipe instead of pineapple tarts dough. i only mix them altogether with an electric mixer for less an 2 mins. i tried adding 1 tablespoon of flour, and knead with hand instead of the mixer and it is still very soft. now i put the soft dough in the fridge hoping it can harden abit. how can i salvage the dough? i do not want to waste the ingredients though. can you please help? thank you.
Hi Joey, You just need to mix the ingredients within a few seconds to combine and not over mixed. After mixing the dough, if some flour still can be seen, then knead the soft dough by hand with more flour.
For the dough you already mixed, put it in the fridge to chill for 20-30 mins to harden a bit. Then knead to soft dough again before shaping.
Hi Ann! I tried.but still cant.in fact i added a little bit more flour but till very soft.. i put it back into the fridge again. what should it do? put more flour?willit turn out to be very dense after bake?
Hi Joey, Because you have over beaten the soft butter until almost melted. You can try half of the dough first with more flour (I mean until the dough is not sticky) and bake with some pineapple filling and see what is the end result.
Please remember for mixing cookies recipes must not beat the mixture too long.
Hi Ann, greetings from Msia 🙂
I used to bake pineapple tarts as well but my tarts will get “soft” after storing in tin. My tart recipe as follow:
250g Butter
340g Superfine flour
1 Egg yolk
50g Evaporated milk
40g Icing sugar
May I seek your advice? 🙂
Hi Ann, me again >.< my pineapple rolls get moulded after a week time, is it due to the pineapple fillings? I homemade the pineapple fillings and store in refrigerator after cooling, but not in freezer. Will this affect the outcome? And can I use the fillings straight away after cooling to make pineapple rolls, without putting in refrigerator?
Hi Xui Beng, I think your pineapple filling didn’t cooked dry enough that was the reason why your pineapple rolls get moulded.
Doesn’t matter that the filling is chilled or at room temperature.
Hi Xui Beng, I think you should change the evaporated milk to milk powder or just omit it.
Hihi Ann, morning 🙂
Thank you so much for your suggestion! I should try it out later! Thank you! 🙂
Have a nice day~
Hihi Ann, I tried again, I make pineapple rolls, but the rolls (when cooling & after storing tin) will come out many oils. And I think this is why the rolls become soft after storing tin. Please helppppoo! 😉
Hi Xui Beng, That is probably because the butter shouldn’t be too soft like almost melted type, just soft to touch. If this recipe doesn’t work, you should try other recipes.
Thank you so much! Ann! Btw I enjoy reading your blog posts! ❤️
Hi Ann! May I check what’s the weight of the dough? 10g? Since the pineapple filing to be 12g?
Hi Charlene, I didn’t weigh the dough to wrap the pineapple filling. Is about 10-12g depending on you want a thinner or thicker dough.
Ok got it, Thanks Ann! Will try out soon!
Hi Ann. Btw do we use salted or unsalted butter? And what’s the egg wash formula u would recommend for this?
Hi Charlene, Always use salted butter unless otherwise stated. I never egg wash the pineapple tarts but you can just use one egg yolk with 1 tsp water and mix well for egg washing.
Cool thanks so much for your advice, Ann :))
Hi Ann, greetings from Msia 🙂
I used to bake pineapple tarts as well but my tarts will get “soft” after storing in tin. My tart recipe as follow:
250g Butter
340g Superfine flour
1 Egg yolk
50g Evaporated milk
40g Icing sugar
May I seek your advice? 🙂
Hi Xui Beng, I think you should change the evaporated milk to milk powder or just omit it.
Hihi Ann, morning 🙂
Thank you so much for your suggestion! I should try it out later! Thank you! 🙂
Have a nice day~
Hihi Ann, I tried again, I make pineapple rolls, but the rolls (when cooling & after storing tin) will come out many oils. And I think this is why the rolls become soft after storing tin. Please helppppoo! 😉
Hi Xui Beng, That is probably because the butter shouldn’t be too soft like almost melted type, just soft to touch. If this recipe doesn’t work, you should try other recipes.
Thank you so much! Ann! Btw I enjoy reading your blog posts! ❤️
Hi Ann, me again >.< my pineapple rolls get moulded after a week time, is it due to the pineapple fillings? I homemade the pineapple fillings and store in refrigerator after cooling, but not in freezer. Will this affect the outcome? And can I use the fillings straight away after cooling to make pineapple rolls, without putting in refrigerator?
Hi Xui Beng, I think your pineapple filling didn’t cooked dry enough that was the reason why your pineapple rolls get moulded.
Doesn’t matter that the filling is chilled or at room temperature.
Hi Ann, What kind of milk powder u use? Pls advice
Can use any brand of milk powder. I got it from Phoon Huat.
Hi Ann there’s a typo error of your English recipe for butter should b 125g instead of 25g.. I just made it w 25g too late to add more butter pls correct
Hi Katherine, Thank you for the highlight. Just updated the recipe 🙂
Hi Ann!
I just tried making the dough as per your instruction. i wanted to make 60 pcs of the pineapple tarts, hence, increased all ingredients by double. i followed all instructions acordingly, however, my dough turned out to be so soft that it is more like for butter cookies recipe instead of pineapple tarts dough. i only mix them altogether with an electric mixer for less an 2 mins. i tried adding 1 tablespoon of flour, and knead with hand instead of the mixer and it is still very soft. now i put the soft dough in the fridge hoping it can harden abit. how can i salvage the dough? i do not want to waste the ingredients though. can you please help? thank you.
Hi Joey, You just need to mix the ingredients within a few seconds to combine and not over mixed. After mixing the dough, if some flour still can be seen, then knead the soft dough by hand with more flour.
For the dough you already mixed, put it in the fridge to chill for 20-30 mins to harden a bit. Then knead to soft dough again before shaping.
Hi Ann! I tried.but still cant.in fact i added a little bit more flour but till very soft.. i put it back into the fridge again. what should it do? put more flour?willit turn out to be very dense after bake?
Hi Joey, Because you have over beaten the soft butter until almost melted. You can try half of the dough first with more flour (I mean until the dough is not sticky) and bake with some pineapple filling and see what is the end result.
Please remember for mixing cookies recipes must not beat the mixture too long.
Thanks Ann for the recipe! All I got to say is that it’s super awesome! Definitely going to bake alot this CNY! Tried several bought out there like lecafe, kele, bengawan and Pineapple Tarts Singapore (http://pineappletarts.sg/) but feel they were not as good compared to your recipe.
Hi Ann,
I followed your earlier recipe (the open faced version). However, I used 200g of butter instead of 150g as stated by mistake.
I refrigerate the mixture per recipe around 8.45pm last night but The power supply at my neighborhood was cut off due to a faulty major cable as a unit's electrical panel had caught fire.
So i was not able to bake it as planned.
The power supply resumed ard 1 am this morning n I found that the dough is very hard.
I only realized my mistake in butter portion now. Can I still salvage my dough please?
Thank you so much, Ann!
Grace
No worries Grace. The dough will get more buttery fragrance. Just thaw the dough in room temp to manageable stage and dust more flour when needed when shaping.
Hi Ann
Thank u so much for your timely reply.
I topped up with some more flour n baked it. The babies turned out so crumbly!
I wanted to take a photo for u but they is no button here for me to take picture.
I can only say a big thank u to u, thanks lots, Ann!
Grace
Hi Grace, So happy to hear that. I would love to see your photo too. You can send the photo to my Facebook fan page here: https://www.facebook.com/anncoojournal/ or tag me at Instragram – anncoolow.
Hi Grace!
i have similar situation like you. how do u salvage the dough?
Hi Ann, I didn't have a mixer so I used the rub-in method instead. I'm allergic to milk so I also skipped the milk powder and increased the amount of flour used. Your recipe is really great. Everyone loves it. Thank you sooooooo….. much.
Hi Angelia, I'm so glad to hear that. Is it really ok to omit the milk powder.
Hi Ann,
I tried your recipe this morning. After mixing into a dough, it was very easy to handle and wrap for the first 15 minutes, then suddenly the dough start to break up when I try to roll it into a ball. The dough sort of harden up and not as pliable as the first 15 minutes, making it very difficult to wrap the pineapple filling. I was using Goldtree butter when baking the tarts. Any advice?
Thanks & regards
Lin
Hi Lin,
This dough is very soft type, don't really know what is the problem. Did you use the right flour, plain flour or all purpose flour?
Hi Ann,
I used all purpose flour. Is there a possibility of the dough being "dried out" as it was very windy in my house this morning.
Thank you.
Lin
Hi Lin,
You can wrap the dough with cling wrap. BTW are you using an electric mixer to beat the ingredients? The mixing of the ingredients only take less than 2 mins.
Hi Ann
Thanks for your reply, I guess I overworked the dough. Trying out again tomorrow.
Regards
Lin
我可以称你为黄梨酥达人了，款款都那么棒!
Good idea to use the cookie cutter to make the imprints. Thumbs up!
入口即化的黄梨塔，正合我意
这饼真的是must-have的贺年饼，我也不会错过
谢谢妳的分享 🙂
Hi Ann,
lovely pineapple tarts and yummy-licious!
Hola, me encantan,me gustaría hacerlas.
Me podrias decir que es la harina de la llanura?
Soy Española, gracias un bico
do you hv recipe for the pineapple jam filling?
I didn't cook my own pineapple jam as I only made a small portion of the cookie. You may leave your email address at my contact above. I can pass you a pineapple jam recipe from a cookbook.
Hi Ann, these pineapple tarts looks so good. Very unique shapes and designs. I don't intend to bake pineapple tarts this year cos' I think I have made more than enough cookies for this CNY. Bookmarked to do for other occasions.
我可以连篮带饼一起拿走吗？哈哈哈！真的好喜欢。