Chinese · Dessert
Pineapple Custard Tart
A Hong Kong-style bakery favourite reimagined with a juicy pineapple base: a crisp, buttery shortcrust shell cradles a silky egg custard baked over sweet-tart pineapple pieces. Best served just warm, when the custard is softest and the pastry still shatters cleanly.
$1
25 minsPrep
30 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
263Calories
5.6gProtein
12.3gFat
32.2gCarbs
14gSugar
1gFiber
104mgSodium
122mgChol
6.9gSat Fat
111mgPotassium
48mgCalcium
1.5mgIron
0.3mcgVitamin B12
13.3mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Portuguese Vinho Verde
local
Chrysanthemum Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter into the flour and sugar until the mixture resembles coarse breadcrumbs.
2
Stir in the egg yolk and iced water, bringing the dough together without overworking it; shape into a disc, wrap, and chill for 30 minutes.
3
Roll the dough out thinly and line 2 x 8cm individual tart tins, pressing into the corners and trimming the edges; prick the bases with a fork and chill for a further 15 minutes.
4
Blind bake the tart shells at 180C for 10 minutes until pale gold, then set aside to cool slightly.
5
Scatter the drained diced pineapple evenly across the base of each tart shell.
6
Whisk together the beaten egg, evaporated milk, remaining sugar and vanilla extract until smooth, then strain through a sieve for a silky texture.
7
Pour the custard mixture carefully over the pineapple in each shell, filling almost to the top.
8
Bake at 160C for 18-20 minutes until the custard is just set with a gentle wobble in the centre.
9
Cool the tarts in their tins on a wire rack for at least 10 minutes before carefully unmoulding and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour
- 22g22g Butter, cold, cubed
- 8g8g Sugar White
- 8g8g Egg Yolk, for pastry dough
- 8g8g Water, iced
- 55g55g Pineapple, diced, drained of excess juice
- 28g28g Egg, beaten, for custard filling
- 20g20g Evaporated Milk
- 12g12g Sugar White, for custard filling
- 2g2g Vanilla Extract
