Saturday, August 24, 2013

Melt-in-the-mouth Pineapple Tarts - Enclosed Version

Barely two months after I last blog about pineapple tarts, here I come again, with another version of this glorious sweetie!  This time round, it is the enclosed type.

Having grown  up eating loads and loads of homemade traditional Nyonya pineapple tarts which characteristically has its filling exposed, this bull-headed soul was just too dogged to recognize any other variations of the tart.  He was just too arrogant to even try them and to him, as though the open type was the ONLY one existed in this whole wide world. 

Thus, it comes to no surprise if I say this is my first time eating this version of pineapple tarts, apart from the Taiwanese Pineapple Cake which coincidentally also has its filling enclosed.

Taiwan Pineapple Cake
Malaysia Pineapple Balls
Thanks to Sonia of Nasi Lemak Lover, whose excellent and insightful posting on the enclosed version of the tart finally tamed down my arrogance and brought me a step closer into the realm of pineapple world.

What drew me into reading her posting and experimenting the tarts myself were basically because of these two factors:

  a) it is super-duper straightforward which only calls for four ingredients, yes ONLY 4, and they 
      are bu---, con----, f----- and e---.

  b) it is the best melt-in-the-mouth pineapple tart version though you may have your melt-in-
      the-mouth recipe

Huh?? Sure or not, Sonia??  Well, after taking my first bite, I would have to take my hat off.  You are absolutely correct!  The tarts are freaking melty!  Unquestionably, it is by far the best that I have ever tasted, too!

So, here it is, the secret reveals.....


350g butter
100g condensed milk or sweetened creamer
510 plain flour
2 egg yolks

700g pineapple filling (homemade or store-bought).
You may find the recipe in my previous post here if you intend to make your own.

1 egg yolk + 1 tsp milk, for egg wash

1. Cream butter and condensed milk till light.
2. Add in egg yolk one at a time, and beat until combine.
3. Mix in flour to make a dough. Make sure it's not sticky.
4. Refrigerate for about 30 minutes.
5. Meanwhile, roll pineapple filling into balls
6. Flatten a piece of dough and place a ball of the rolled pineapple 
    filling in the middle.  Bring the edges of the dough together and 
    press lightly to seal.  Gently roll the ball on the surface of your
    table top so that the surface of the ball is smooth and neat.
7. Glaze the rolled balls with egg wash.
8. Bake in the preheated oven at 165C (fan forced) for about
    20 mins or till golden brown.
9. Cool completely before storing.

Happy baking!


  1. Thanks for dropping by my blog. In fact, I think I have much more to learn from you instead. Awesome blog.

  2. Hi Kuan Yoon,

    I'm eying to bake with this Sonia's pineapple tart recipe too.

    Nice to know you via blogging. I'm happy to be your follower too! Hope to cook and bake together in the future :D


  3. Hi Edith,
    You are so humble! Anyway, thanks for the compliment.

    Hi Zoe,
    I'm glad to stumble upon ur blog too! Love ur detailed presentation of the pineapple tart making. Yup, certainly looking forward to bake and learn from you too!

  4. Thank you for your fair review of my pineapple tart, and Thanks for your shout out!

  5. Hi! I am really interested in making some tarts for myself too but may i ask what brand of butter did you use? Is it salted or unsalted?

    Thank you!! :)

  6. Hi Jewel,
    For this bake, I used the normal cheaper one, Buttercup. Unsalted!
    Happy baking, yah!

  7. What size egg u use? Is it ok if i use 65gm eggs?