Pineapple Tarts Recipe (Resepi Kuih Tart, + Eggless and Vegan Pineapple Tarts)
Azlin Bloor
Pineapple Tarts or Kuih Tart in Malay, are the personification of the festive cookie in Singapore and Malaysia; melt in your mouth shortcrust pastry shells filled with homemade pineapple jam.Last Updated April 2022.
400-450gvegetable fat or vegan butterat room temperature
1Tbspvegan yoghurt(soy or anything else)
4Tbspdairy free milk OR water (you'll probably not need all of it)COLD
Instructions
Making Pineapple Tarts Pastry
Sift the flour.
Whisk the egg and condensed milk with a wooden spoon until combined.
Add 400g (14oz) of the butter and mix in as much as is possible. You will most likely not get a smooth mix, and that's perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that's way too soft. It will get smooth as we add the flour.
Add the sifted flour and mix it in by using cutting motions with your spoon (or pastry cutter), i.e., north-south, east-west. If your dough feels too dry and crumbly, add more butter, bit by bit, but remember, we want to be gentle and not knead the dough. Just use your fingertips, see the video.You will probably not need all the butter.
Now, using your fingers, bring it all together lightly, do not knead.
Wrap in cling film and place in the fridge for 10 minutes, no longer as the dough will be too brittle.
Rolling, Cutting and Filling Pineapple Tarts
On a floured surface, roll the dough out to a depth of about ½ cm (⅕ in). Remember to place cling film on the dough before rolling.
Dust a small amount of flour on the surface of your pastry and very lightly spread it out with your fingers. This will aid in the pastry not sticking to the cutter.
Using your cutter, cut out shapes (dip in flour!) and place on cookie sheet. If your oven takes 2 trays at once, fill 2 cookie sheets.
Preheat oven to 160˚C/310˚F (Fan 140°C).
Fill the tart shells with jam, being careful not to overfill them. To me, they look rather unsightly when the jam is bulging out almost like a ball. Place the dough back in the fridge while filling the cut out tarts.
Bake 'em, Dano
Bake the pineapple tarts for 15-18 minutes until a pale golden colour, not brown. We are going for a beige look!If your oven runs cool, you may need more time, the full 18 minutes. One of my readers had to cook hers for 22 minutes each tray because her tarts were just not browning!Also, the thicker your tarts, the more time you will need.And, if baking 2 trays at a time, the one on the lower shelf will probably need 2-3 minutes more.
Repeat the whole rolling, cutting and filling with the rest of the pastry.
When cool, store in an airtight container at room temperature, every layer lined with baking/parchment paper to prevent sticking. They will keep for 2-3 weeks easily, that is, if they don't get eaten up first!
Eggless Pineapple Tarts
Sift the flour and baking powder.
Add 400g (14oz) of the butter and mix in as much as is possible. You will most likely not get a smooth mix, and that's perfectly fine. The only way to get it smooth is with an electric mixer which we are not using here, as you will end up with a dough that's way too soft. It will get smooth as we add the flour.
Add all the condensed milk and mix thoroughly with the wooden spoon.
Follow the rest of the recipe as above and bake for and additional 3-5 minutes until you get a very light brown golden colour. The reason for the extra cooking time is because they are eggless, they tend to get softer as the days go by, so I like to give them a good crisp start.
Vegan Pineapple Tarts
Sift the flour and baking powder.
Mix the shortening and vegan condensed milk together with a wooden spoon, don’t worry if they don’t mix well.
2. Tip in half the flour and mix it into the wet ingredients and mix it in by using cutting motions with your spoon, i.e., north-south, east-west. We want to be gentle and not knead the dough.
Keep adding the flour bit by bit until you have a mixture that’s not too crumbly. You may not need all that flour.
Add the water 1 Tbsp at a time, until the pastry comes together by using your fingertips.Don’t knead it more than 4-5 times, and only do it gently to form a smooth dough. Then continue with the recipe.** Test out your pastry when you’re done. If it’s is too soft to work with, add a little more flour by sprinkling a tablespoon all over each time.** Placing the pastry in the fridge will also firm it up to allow you to cut our shapes easily and produce crumbly tarts.** Don’t forget to dip your cutter in the flour to stop it from sticking.
Bake for and additional 3-5 minutes until you get a very light brown golden colour. The reason for the extra cooking time is because they are eggless, they tend to get softer as the days go by, so I like to give them a good crisp start.