Pineapple Tarts

This Pineapple Tart recipe gives you a buttery & crumbly pastry, which is just how we love them! We used ready-made pineapple jam, but of course if you want the DIY version stay tuned for that recipe!

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Prep Time

10 min.

Cook Time

45 min.

Total Time

55 min.


Sweet Delights


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210 g  All Purpose Flour
30 g  Instant Custard Powder
120 g  Unsalted Butter (Room Temperature)
25 g  Icing Sugar
2 tbsp  Powdered Milk
1  Large Egg Yolk (room temperature)
2 Eggs (mix with 1 tsp water for Egg Wash)
1 tsp  Vanilla Extract


  1. Sift the flour and custard powder into a bowl and set aside.
  2. In another bowl, mix the butter and icing sugar until it’s well combined, then add in powdered milk and mix again.
  3. Add in 1 large egg yolk, vanilla extract and mix again just until well combined.
  4. Gradually add in the flour, mixing until it’s combined each time.
  5. Using your hands form the dough into a ball, break into 3 or 4 small parts.
  6. Sprinkle some flour on the work surface. Work with one part of dough, wrap the rest in clingfilm and set aside.
  7. Using your hands or a rolling pin, form the dough into a disk at about 5mm thickness and about 5 cm diameter, if the dough is a bit soft and sticky, add more flour if needed. (Note: If the dough is too soft, place it in the fridge for 5 minutes, but not too long as it may get too hard and break when you roll it)
  8. Place a round ball of pineapple jam filling into the dough and carefully wrap the filling until fully covered. Roll the dough gently into a ball and press it slightly. Make light criss cross marks on the top of the ball and place onto a lined baking tray.
  9. Gently brush each pineapple tart with egg wash. Bake at 180ºC in a preheated oven for 20-25 minutes, or until they are golden brown and they're fully cooked. Allow them to cool completely on a rack, before storing in an airtight container.

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