Nyonya Pineapple Tarts: Handcrafted, Buttery, and Crispy

(Updated Version)

This Indian lady is definitely a bit different. While most Indian women and men make pineapple tarts for Deepavali, I chose to bake them for Chinese New Year. Strange, right? It was just me using my semester break to make Nyonya Pineapple Tarts. I wanted to practice my baking skills (EASIEST BANANA CHOCOLATE CAKE) - after all, practice makes perfect. But I’m not looking to turn this into a business; it’s just a fun hobby for me (INDULGENT CHEESECAKE SWEET DELIGHTS).

It’s funny how people love to judge. Some have been rude, assuming I’m all show and can’t cook or bake. One woman was even shocked to see me out buying groceries. People have even questioned if my food photos are genuine or stolen (BUTTER CAKES VARIETIES). And the biggest surprise? The harshest critics have been the religious Hindus, who are all about their prayers but seem to find joy in judging others. Why do you think they can’t resist?

Why Ms. Nava’s Nyonya Pineapple Tarts Stand Out

Butter
I use butter for that extra crumbly, melt-in-your-mouth texture. It adds a rich flavor that elevates the whole pastry experience.

 

Spices
My pineapple jam isn’t just about cinnamon; I mix in cloves for that distinct Nyonya twist. It’s what sets these tarts apart from the usual ones.

 

Cornflour
I added corn flour in the pastry. It binds the dough nicely and makes it tender and crumbly, giving a lighter, crisper texture that enhances the filling and extends shelf life.

 

Rock Sugar
Rock sugar brings a subtle sweetness to the jam without overpowering it. It dissolves slowly, adding a slight caramel hue that makes the jam look as good as it tastes.

Ingredients

For The Pineapple Jam

1 medium pineapple, grated

1 cinnamon stick

2 cloves

Rock sugar (to taste)

 

For The Pastry

75g all-purpose flour

1 tbsp cornflour

50g cold butter

1 tbsp icing sugar

1/2 tsp vanilla essence

2 egg yolks (1 for brushing)

3 tbsp milk (or as needed)

 

Method

For The Jam

Combine all ingredients in a pan. Cook over low heat until the mixture dries out.

Cool, then roll into small balls.

 

For The Pastry

Mix all ingredients (except one egg yolk). Use your fingers to rub and crumble them together.

Gradually add milk to form a dough.

Roll out the dough and cut into desired shapes.

Place on a lined baking tray and press pineapple balls into each.

Brush with the remaining egg yolk.

Bake at 160°C for 20 minutes or until golden brown.