melt in your mouth pineapple tart

we love pineapple tarts/shortbread… however you call them ~ and i’m constantly trying different recipes for these little snacks… i have to conclude (personal opinion ah… (⊃‿⊂)) that i (including those who have tried my tarts) love the filling from Cafe of the East , where SeaDragon incorporated grated winter melon into the pineapple filling. in my mum’s words, she loves the strands when she bites them…. for the shortbread, the winner (in my view again ah (✿☯.☯)) will have to be from Wendy from Table for 2. I don’t know why it took me so long to try this ~ probably because she described the shortbread dough to be like a “cake batter” and that resulted in my procrastination (҂⌣̀_⌣́)….

Pineapple Filling Recipe adapted from/凤梨馅食谱取自于: Cafe of the East


1 x 440g can sliced pineapple in natural juice
500g grated winter melon
200g white sugar
200g maltose
pinch of salt
1-2 clove (optional)


440克切片凤梨罐头 1罐
冬瓜 500克,磨碎
糖 200克
麦芽糖 200克
盐 一小撮
丁香 1-2颗(可免)

Pineapple Tart Recipe adapted from/酥皮食谱取自于: Table for 2


250g butter (salted)
75g caster sugar
170g whipping cream
50g cream cheese
3 egg yolks
400g cake flour
30g corn starch


有盐黄油 250克
绵白糖 75克
淡奶油 170克
奶油奶酪 50克
蛋黄 3颗
蛋糕粉 400克
粟粉 30克


melt in your mouth pineapple tart– prepare filling by draining sliced pineapple and reserving natural juice. grate the sliced pineapple
事先准备内陷 ~ 将罐头里的切片凤梨滤去水份,留下原果汁。将凤梨片磨碎

– cook grated pineapple (together with juice), grated winter melon and clove in a saucepan over medium to high heat to reduce juice

– when mixture is quite dry, add sugar, maltose and salt and cook over low heat until mixture is sticky and leave the side of the pan when you stir it. Ensure to stir the mixture intermittently during cooking period to prevent burning on the bottom

– remove clove, cool and shape into balls

– prepare tart by creaming butter, sugar and cream cheese
准备酥皮 ~ 黄油、糖和奶油奶酪混合

– add in cream and whip on medium speed when the above comes together (Wendy used speed 2 on her hand mixer, beating for 10 minutes). Scrape sides from time to time. it may look lumpy. Don’t worry, it will turn creamy later
– beat in egg yolks for 1 min
加入淡奶油,以中速搅拌直到成团(原作者以电动搅拌器二速搅拌 10分钟)。容器边缘刮下。面糊可能看似粗糙,别担心 ~ 稍后会顺滑

– sift both flours and pour half of it into buttery mixture

– mix on low speed until it comes together and pour in the remaining flour and beat until it comes together. do not over mix

– let dough sit for 10 minutes (at least) before wrapping jam into it
面团静置自少 10分钟才可分割成团,裹入内陷

– bake in preheated oven of 160 degrees C (fan)/180 degrees C for 20 minutes or until golden brown
送入预热至 160摄氏度(风扇模式)或180摄氏度(无风扇模式)烤 20分钟或至金黄色既可

Personal notes/温馨小贴士:

melt in your mouth pineapple tart– i made 60% of the recipe of the tart and made 17 tarts in square moulds (35g dough/25g filling)
我做了食谱百分之六十的份量,做了 17颗四方模子凤梨酥(酥皮对内陷比例为:35克/25克)

– i used 180g sugar for the pineapple filling and it took me about 2 hours to cook the jam
凤梨馅食谱的糖份用了 180克,煮了两小时

– i beat the shortbread butter mixture with whipping cream on KA speed 2 for 5 minutes using a paddle attachment
酥皮的黄油糊和淡奶油我用了厨师器 (kitchenaid) 二速,以搅拌器打了 5分钟

– do lightly flour your palm when shaping so the dough do not stick to your hands

melt in your mouth pineapple tarti bought these cute little packaging from “義興西點原料行” in taipei… my hubby love how my shortbread are now individually packed (づ ̄ ³ ̄)づ

melt in your mouth pineapple tartthe strands…. ^^

Pollution index: 26 (excellent)


(27) Comments

  • Tracy Low (November 19, 2013)


  • Little Blue (November 19, 2013)


  • Mel (November 19, 2013)

    Hello Victoria
    Baking these Pineapple Tarts into square mould looks like the Taiwanese version. Whichever way, pineapple tarts are one of my favourite sweet dessert tarts!

  • Chris (November 19, 2013)

    wow … are you ready to collect orders for cny? Looks very much like the Taiwanese version. yum, yum …

  • Xiao (November 19, 2013)


  • 鲸鱼蓝蓝蓝 (November 19, 2013)


  • 柠檬叶 (November 19, 2013)


  • Ann Low (November 19, 2013)

    Hi Victoria, I love pineapple tart too and also bought the moulds two months ago. Going to try it out soon.
    I like your packaging. May I know from you shop you bought the packaging in Taipei?

  • Annabell (November 19, 2013)

    Hello Victoria Bakes,
    Your tarts look awesome. It\’s my 1st time coming across a recipe using cream cheese in pineapple tarts. Does the dough turn out sticky to handle? I\’m not a \’cheese\’ fan. I wonder if the cream cheese taste is prominent when the tarts are baked? As for the moulds; do you use the silicon type or the aluminium type? The way you describe the tarts makes me wanting to give a try on this recipe. I will bookmark this page for sure and revisit this page and update you on the outcome. Thanks alot.

  • kitchen flavours (November 19, 2013)

    Hi Victoria,
    We love pineapple tarts, and these looks wonderful! Pass some over please, I had a rather early dinner today and now am feeling hungry, for a snack, these seems perfect!

  • Amy Tong (November 20, 2013)

    Oh my! I love Pineapple tarts! I don\’t know why I haven\’t try my hand on making them yet….but after seeing yours, I know I should. Totally love the strands in the fillings!

  • Esther Lau aka Copycake Kitchen (November 20, 2013)

    Oh! Looks exactly like Taiwan pineapple tarts! May I order some from you for CNY? 🙂

  • Doreen (November 21, 2013)

    I baked pineapple square today with rolled oats.
    Ohhh!!!! I love your pineapple tarts very much!

  • chloe (February 18, 2015)

    I am new to your awesome blog. For the pineapple tart the winter melon can I use spaghetti melon instead. Also isn\’t it difficult to grate. Can I chop into small PCs. Thanks

    • Victoria Bakes (February 18, 2015)

      Hi Chloe, no, i do not suggest substituting. It will alter texture and taste. Also, no, it isn\’t difficult to grate so I don\’t recommending chopping 🙂

      Hope this helps and thanks for coming by

  • d\'liteful cravings (June 23, 2015)

    Reblogged this on d'liteful cravings and commented:
    Nice recipe to try from Victoria Bakes!

  • manlin (January 17, 2016)

    hello sis vic, can i add extra cheese powder as im a cheese lover? and should should i keep the dough in fridge if i dont mould them right away? thank you so much..

    • Victoria Bakes (January 18, 2016)

      Hello manlin, yes feel free to add cheese powder as desired. I do not see a big issue of chilling the dough but I will not keep it in there for more than two days. Also, do return to room temperature before using, or at least to a pliable stage.

      • manlin (January 19, 2016)

        ok.. thank you so much sis vic!

      • Jenie (January 4, 2017)

        oh…noted sis.. very thanks for your quickly answer, but we had it at Indonesia xixixi..
        Happy New to you and Family 😀

  • Jenie (January 4, 2017)

    Hello sis Victoria.. I dont understand your 170gr of Whipping cream, its liquid whipping cream or dry like flour whipping cream? pls help me.. thanks & regards

    • Victoria (January 4, 2017)

      Hi, I’m quite confused with your question. Whipping cream as we refer, is always liquid whipping cream. I have not seen powdered whipping cream in my region

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