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Ingredients
Instructions

Cheddar Cheese Pineapple Tarts

Dessert & Sweets
Cake & Cookie
Home Baking
Raya
Asian

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.