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Pineapple Tart Recipes


Pineapple Tart is a favourite Malaysian and Singaporean pastry. It comes in many shapes. The traditional Nyonya tart comes in a shape of a plate filled with pineapple jam in the middle and topped with flowery stripes. The jam is usually home-made which makes a lot of difference.



Pineapple Jam Tart Shell

3 medium-sized pineapple

500g sugar

1 cinnamon stick and 3 star anise (optional)


1 kg flour

550g butter (PLANTA)

2 egg for dough, take the yolk and remove half of the albumen (i.e. the colourless part inside of the egg)

1 egg for coating, beat it well into egg-wash






Pineapple Jam

  1. Remove pineapples skin and eyes (Pic 1)

  2. Scrape out the flesh and chop it into pieces and then place it on a sieve for about 10 minutes to drain out its juice 

  3. Place the scraped pineapple flesh in a wok

  4. Simmer slowly over medium heat until it is dry and thicken (roughly about 45 minutes to 1 hour); constantly stirring it

  5. Add sugar, cinnamon stick and star anise; stir it well and continue with the simmering until the jam is dry, sticky and shiny

  6. Remove jam from stove and set it aside until it is cool


Tart Shell

  1. Place butter and flour in a large mixing bowl and mix it well with some water; press it with hand until it become light and fluffy dough

  2. Add egg to the dough and mix it well until the dough is smooth

  3. Roll the dough on a flat surface until about 0.5cm - 0.7cm thick (Pic 2)

  4. Cut out tart shells with a mould and place the shells onto a tray (Pic 3 & Pic 4)

  5. Place a ball of pineapple jam onto the centre of each shell (Pic 5)

  6. Shape it nicely with finger or ‘pastry knife’ (Pic 6)

  7. Use 'pastry knife' to cut out 4 flowery stripes of dough about 0.2 cm thick for each of the tarts and place them onto the tart for decoration (Pic 7)

  8. Apply egg-wash onto the top layer and the side of each tart with a brush

  9. Place the tray of tarts in oven and bake it at 170-180 deg C for about 15 minutes or until the crust is golden brown (Pic 8)

Produce 20 pineapple tarts


  1. It is best to use pineapples that are not yet ripe; look for pineapples that are still green and the ‘eyes’ are round
  2. The use of cinnamon and star anise is optional however it is recommended that a little bit (not too much) of these spices is added to the jam to make it a little aromatic
  3. The amount of sugar required for the pineapple jam depends on the sweetness of pineapples
  4. The pineapple jam can be kept for a few months in refrigerator and thereby allowing ones to make tarts in batches. It is better to use refrigerated jam as it is less sticky and therefore easier to place onto tart shells when making it

Pic 1


Pic 2


Pic 3


Pic 4


Pic 5


Pic 6


Pic 7


Pic 8



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