Try these delightful Cheddar Cheese Pineapple Tarts. Pineapple tarts are a must-have for Raya, and this version takes them to the next level with a cheesy twist. With buttery pastry, tangy pineapple filling, and a generous sprinkle of red cheddar, they’re so irresistible you’ll feel like you could finish the whole jar. Perfect for sharing—or keeping to yourself! Click here for full recipe.

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Ingredients
Instructions

Cheddar Cheese Pineapple Tarts

Cake & Cookie
Home Baking
Raya
Asian
Dessert & Sweets

Pineapple tarts are a must-have for Raya, and this version takes them to the next level with a cheesy twist. With buttery pastry, tangy pineapple filling, and a generous sprinkle of red cheddar, they’re so irresistible you’ll feel like you could finish the whole jar. Perfect for sharing—or keeping to yourself!

2 hr 45 mins

15 persons

Ingredients

    Add to shopping list

    Instructions

    Preheat Oven

    • 145°C for 25-30 minutes (Convection Oven)

    Prepare Fillings

    • Peel and core the pineapples. Cut them into small chunks.

    • Use a food processor to coarsely blend the pineapple chunks.

    • In a large pot, add the blended pineapple, star anise, and ground cinnamon. Cook over medium heat, stirring occasionally, until the pineapple softens and most of the liquid evaporates.

    • Add the castor sugar, lemon zest, and freshly squeezed lemon juice to the pot. Continue to cook, stirring frequently, until the mixture thickens and turns golden brown.

    • Remove the star anise and let the pineapple filling cool completely.

    • Once cool, spread the filling on parchment paper. Fold the parchment paper into a 18x18cm square and roll out the filling into an even thickness. Chill the rolled-out filling in the refrigerator until firm.

    Prepare Dough

    • Cream the softened Emborg Cook & Bake with icing sugar until light and fluffy.

    • Add salt, egg yolk, and vanilla extract. Mix well.

    • Sift in all-purpose flour, cornstarch, and milk powder. Mix until a dough forms.

    Shape Tarts

    • Split the dough into 2 portions.

    • Spread each portion on a parchment paper. Fold the parchment paper into a 18x18cm square and roll into an even thickness.

    • Place the rolled-out dough in the refrigerator and chill until firm.

    • Once the filling and dough are chilled, unwrap them. Place one sheet of dough on a flat surface, then place the chilled filling on top of this dough sheet. Finally, place the second sheet of dough on top of the filling, creating a sandwich.

    • Cut the sandwiched dough and filling into smaller bite-sized portions.

    Decoration

    • Mix the egg yolk with vegetable oil and brush over the portioned tarts.

    • Sprinkle Emborg Shredded Red Cheddar on top.

    Bake

    • Place the tarts on a baking tray lined with parchment paper. Bake in the preheated oven at 150°C for 25-30 minutes until golden brown.

    • Leave to cool before consuming as it is still very soft straight out of the oven.

    Cheddar Cheese Pineapple Tarts - Emborg Singapore

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    emborg
    2 hr 45 mins
    15 persons

    Cheddar Cheese Pineapple Tarts

    Pineapple tarts are a must-have for Raya, and this version takes them to the next level with a cheesy twist. With buttery pastry, tangy pineapple filling, and a generous sprinkle of red cheddar, they’re so irresistible you’ll feel like you could finish the whole jar. Perfect for sharing—or keeping to yourself!
    Cheddar Cheese Pineapple Tarts - Emborg Singapore


    15 persons

    Ingredients

      Add to shopping list

      Instructions

      Preheat Oven

      • 1. 145°C for 25-30 minutes (Convection Oven)

      Prepare Fillings

      • 1. Peel and core the pineapples. Cut them into small chunks.

      • 2. Use a food processor to coarsely blend the pineapple chunks.

      • 3. In a large pot, add the blended pineapple, star anise, and ground cinnamon. Cook over medium heat, stirring occasionally, until the pineapple softens and most of the liquid evaporates.

      • 4. Add the castor sugar, lemon zest, and freshly squeezed lemon juice to the pot. Continue to cook, stirring frequently, until the mixture thickens and turns golden brown.

      • 5. Remove the star anise and let the pineapple filling cool completely.

      • 6. Once cool, spread the filling on parchment paper. Fold the parchment paper into a 18x18cm square and roll out the filling into an even thickness. Chill the rolled-out filling in the refrigerator until firm.

      Prepare Dough

      • 1. Cream the softened Emborg Cook & Bake with icing sugar until light and fluffy.

      • 2. Add salt, egg yolk, and vanilla extract. Mix well.

      • 3. Sift in all-purpose flour, cornstarch, and milk powder. Mix until a dough forms.

      Shape Tarts

      • 1. Split the dough into 2 portions.

      • 2. Spread each portion on a parchment paper. Fold the parchment paper into a 18x18cm square and roll into an even thickness.

      • 3. Place the rolled-out dough in the refrigerator and chill until firm.

      • 4. Once the filling and dough are chilled, unwrap them. Place one sheet of dough on a flat surface, then place the chilled filling on top of this dough sheet. Finally, place the second sheet of dough on top of the filling, creating a sandwich.

      • 5. Cut the sandwiched dough and filling into smaller bite-sized portions.

      Decoration

      • 1. Mix the egg yolk with vegetable oil and brush over the portioned tarts.

      • 2. Sprinkle Emborg Shredded Red Cheddar on top.

      Bake

      • 1. Place the tarts on a baking tray lined with parchment paper. Bake in the preheated oven at 150°C for 25-30 minutes until golden brown.

      • 2. Leave to cool before consuming as it is still very soft straight out of the oven.