Pineapple Tarts

Name: Pineapple Tarts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian, Chinese
Ingredients: 160 g unsalted butter (cubed and chilled); 200 g plain flour (can be substituted with cake flour); 25 g corn starch (or corn flour (in Asia)); 50 g Stevia sweetener (or icing sugar or castor sugar, add up to 100g); 2 egg yolks (from medium sized egg); 1 egg (beaten for egg wash); 3 tbsp water (optional) (if needed in case of dry dough); 300-400 g pineapple jam (homemade or store-bought); 1/4 tsp fine salt

Instructions

Prep:30minCook:15min

Melt-in-your-mouth pineapple tarts are to-die for. Known as kuih tart, kue nastar, or kueh tae, pineapple tarts are a much-loved classic pastry all time of the year. This recipe is adapted from a recipe on Straits Times. I reduced the amount of sugar and substituted it with Stevia sweetener, using the same dough recipe for both closed and open-faced pineapple tarts and got the thumbs up from my family.

Updated at: Tue, 17 Feb 2026 08:27:30 GMT