Ingot Pineapple Tarts


Finally got down to finalizing the recipe for this melt in the mouth pineapple tarts! Awesome texture




  • 500g Salted Butter
  • 100g Sugar
  • 3 Egg Yolks
  • 1 Egg White
  • 1 tsp Vanilla Extract
  • 700g Plain Flour
  • 100g Milk Powder
  • Pinch of Salt
  • 1 kg Pineapple Paste

Egg Wash

  • 1 egg + 1 egg yolk
  • Dash of Oil


  1. Cream butter and sugar till light and fluffy
  2. Add in egg yolks and whites gradually, followed by vanilla extract
  3. Gradually add in sifted plain flour, milk powder and salt
  4. Chill dough in chiller for 30 mins before working on it
  5. Roll pineapple paste into 8-10g ball while waiting for the dough to chill
  6. Mould tarts into preferred shape and bake at 180c preheated oven for 18-20 minutes


Love how these ingots looks!


These shiny babies are ready for the oven! i’m too lazy to egg wash the whole tart though.



Made these filling a little lesser as that’s the way my dad loves it! that’s 8g each of dough and filling!

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Happy Baking!

72 thoughts on “Ingot Pineapple Tarts

  1. Pineapple tarts? Sounds so delicious and love pineapples. They look spectacular too. They look so perfect and enticing Must try Thank you

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