Green Tea Pineapple Tarts 绿茶黄梨塔

by Angie Liew
Green Tea Pineapple Tarts Recipe - Feature Photo

 


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Green Tea Pineapple Tarts

Pineapple Tarts With A Twist: Matcha Green Tea Pineapple Tarts

These Green Tea Pineapple Tarts are an enclosed version of the melt-in-the-mouth pineapple tarts. Pineapple tarts are a must have festive cookie in every house during the festive season. For a change from the traditional taste, green tea powder is added into the pastry dough. Thus, giving these delightful little tarts a naturally vibrant green tea colour. The zen taste of green tea also matches so well with the tangy pineapple paste for a smooth, refreshing and light flavour. These pineapple tarts are so wonderful that you’ll be sure to make them again and again!

Green Tea Pineapple Tarts

#matcha – The Ultimate Pineapple Tart Recipe For Matcha Lovers

For those who have a liking for green tea and loves anything with matcha, these Matcha Green Tea Pineapple Tarts may just be the best pineapple tarts for you. These pineapple tarts infused with the earthy aroma of green tea powder are probably the best Asian fusion mix ever. So, when you are in the mood of making pineapple tarts and want to do something different, why not try adding matcha to the recipe. They will certainly taste so much different and better too.

Green Tea Pineapple Tarts

Green Tea Pineapple Tarts

Making Delicious Pineapple Tarts At Home Is Easy

Making these delicious Matcha Pineapple Tarts at home is actually quite easy. This is a simple variation from the traditional Pineapple Tarts, just like the one we made earlier here. For another variation, we have also tried making the Earl Grey Pineapple Tarts using Earl Grey Tea powder, which turned out fabulous too. These tea flavoured pineapple tarts are a huge hit at our gathering with families and friends.

If you’re up to it, do try making these pineapple tarts with freshly made homemade pineapple jam. This really makes a difference in your homemade pineapple tarts and you can use the pineapple jam for other purposes too. Click here to see recipe on how to make Pineapple Jam at home

As always,  ENJOY!

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Print Recipe
Print Recipe
Matcha Green Tea Pineapple Tarts 绿茶黄梨塔
By Angie Liew of Huang Kitchen
These Matcha Green Tea Pineapple Tarts are so unbelievably good! Earthy taste of green tea goes so well with tangy pineapple paste - the ultimate asian fusion pineapple tarts recipe. So wonderful you can't get enough!
Serving For
65pieces
Prep Time
2hours
Passive Time
30minutes
Cook Time
20minutes
Serving For
65pieces
Prep Time
2hours
Passive Time
30minutes
Cook Time
20minutes
Ingredients
Egg Wash:
Change Servings?
pieces
Change Unit?
Change Servings?
pieces
Change Unit?
Instructions
  1. To make the pineapple tarts, first roll the pineapple filling/paste into balls, about 5 gram each. This can be done one day before making the tarts.
    To make the pineapple tarts, first roll the pineapple filling/paste into balls, about 5 gram each. This can be done one day before making the tarts.
    To make the pineapple tarts, first roll the pineapple filling/paste into balls, about 5 gram each. This can be done one day before making the tarts.
    To make the pineapple tarts, first roll the pineapple filling/paste into balls, about 5 gram each. This can be done one day before making the tarts.
  2. Cut cold butter straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
    Cut cold butter straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
    Cut cold butter straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
    Cut cold butter straight from the refrigerator into cubes and leave to chill in the refrigerator until ready to be used.
  3. Add sifted all-purpose flour, cornflour and icing sugar into a large mixing bowl.
    Add sifted all-purpose flour, cornflour and icing sugar into a large mixing bowl.
    Add sifted all-purpose flour, cornflour and icing sugar into a large mixing bowl.
    Add sifted all-purpose flour, cornflour and icing sugar into a large mixing bowl.
  4. Then add in green tea powder and mix well to combine. You can add more if you prefer a stronger flavour.
    Then add in green tea powder and mix well to combine. You can add more if you prefer a stronger flavour.
    Then add in green tea powder and mix well to combine. You can add more if you prefer a stronger flavour.
    Then add in green tea powder and mix well to combine. You can add more if you prefer a stronger flavour.
  5. Next, add in the chilled butter cubes.
    Next, add in the chilled butter cubes.
    Next, add in the chilled butter cubes.
    Next, add in the chilled butter cubes.
  6. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
    Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
    Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
    Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs.
  7. Then beat together the egg yolks, cold water and vanilla extract.
    Then beat together the egg yolks, cold water and vanilla extract.
    Then beat together the egg yolks, cold water and vanilla extract.
    Then beat together the egg yolks, cold water and vanilla extract.
  8. Add the cold egg mixture into the flour mixture.
    Add the cold egg mixture into the flour mixture.
    Add the cold egg mixture into the flour mixture.
    Add the cold egg mixture into the flour mixture.
  9. Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough so that the dough remains crumbly.
    Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough so that the dough remains crumbly.
    Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough so that the dough remains crumbly.
    Using your fingertips or the tips of a fork, gently gather all the butter crumbs into one large dough ball. Be sure NOT to knead the dough so that the dough remains crumbly.
  10. Cover with cling wrap and chill in the refrigerator for about 30 minutes. And we're ready to make the pineapple tarts.
    Cover with cling wrap and chill in the refrigerator for about 30 minutes. And we're ready to make the pineapple tarts.
    Cover with cling wrap and chill in the refrigerator for about 30 minutes. And we're ready to make the pineapple tarts.
    Cover with cling wrap and chill in the refrigerator for about 30 minutes. And we're ready to make the pineapple tarts.
  11. To make the tarts, first roll the chilled dough into balls, about 10 gram each.
    To make the tarts, first roll the chilled dough into balls, about 10 gram each.
    To make the tarts, first roll the chilled dough into balls, about 10 gram each.
    To make the tarts, first roll the chilled dough into balls, about 10 gram each.
  12. Then flatten and place the pineapple jam ball in the centre of each of the flattened dough.
    Then flatten and place the pineapple jam ball in the centre of each of the flattened dough.
    Then flatten and place the pineapple jam ball in the centre of each of the flattened dough.
    Then flatten and place the pineapple jam ball in the centre of each of the flattened dough.
  13. Bring the edges of the dough together and press lightly to seal. Then roll it in between your palms to shape it into a ball.
    Bring the edges of the dough together and press lightly to seal. Then roll it in between your palms to shape it into a ball.
    Bring the edges of the dough together and press lightly to seal. Then roll it in between your palms to shape it into a ball.
    Bring the edges of the dough together and press lightly to seal. Then roll it in between your palms to shape it into a ball.
  14. Using a plastic crimper, crimp the rolled tart. (Watch my video on how to crimp the tarts)
    Using a plastic crimper, crimp the rolled tart. (Watch my video on how to crimp the tarts)
    Using a plastic crimper, crimp the rolled tart. (Watch my video on how to crimp the tarts)
    Using a plastic crimper, crimp the rolled tart. (Watch my video on how to crimp the tarts)
  15. Continue to roll and crimp for the rest of the rolled dough balls. Then arrange the pineapple tarts on a baking tray.
    Continue to roll and crimp for the rest of the rolled dough balls. Then arrange the pineapple tarts on a baking tray.
    Continue to roll and crimp for the rest of the rolled dough balls. Then arrange the pineapple tarts on a baking tray.
    Continue to roll and crimp for the rest of the rolled dough balls. Then arrange the pineapple tarts on a baking tray.
  16. Meanwhile, in a small bowl, mix the egg yolk and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
    Meanwhile, in a small bowl, mix the egg yolk and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
    Meanwhile, in a small bowl, mix the egg yolk and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
    Meanwhile, in a small bowl, mix the egg yolk and water together for the glaze. Be sure to strain the egg wash through a sifter to remove any parts of the egg that didn't incorporate.
  17. Egg wash the crimped pineapple tarts.
    Egg wash the crimped pineapple tarts.
    Egg wash the crimped pineapple tarts.
    Egg wash the crimped pineapple tarts.
  18. Meanwhile preheat oven to 180 degree C (350 degree F),
    Meanwhile preheat oven to 180 degree C (350 degree F),
    Meanwhile preheat oven to 180 degree C (350 degree F),
    Meanwhile preheat oven to 180 degree C (350 degree F),
  19. Bake in preheated oven for 20 minutes or until the pineapple tarts are cooked through.
    Bake in preheated oven for 20 minutes or until the pineapple tarts are cooked through.
    Bake in preheated oven for 20 minutes or until the pineapple tarts are cooked through.
    Bake in preheated oven for 20 minutes or until the pineapple tarts are cooked through.
  20. Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
    Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
    Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
    Once baked, remove the baking sheet to cool on wire rack for about 10 minutes. The pineapple tarts are very soft when hot so let it cool down before transferring them.
  21. Then transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
    Then transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
    Then transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
    Then transfer the baked pineapple tarts to cool completely on wire rack before storing in airtight containers.
  22. Dig in and let these scrumptious green tea infused pineapple tarts melt in your mouth. As always, ENJOY!
    Dig in and let these scrumptious green tea infused pineapple tarts melt in your mouth. As always, ENJOY!
    Dig in and let these scrumptious green tea infused pineapple tarts melt in your mouth. As always, ENJOY!
    Dig in and let these scrumptious green tea infused pineapple tarts melt in your mouth. As always, ENJOY!
Notes

Try to use good quality matcha powder as they will give you the best flavour and beautiful green colour.

If you use unsalted butter, do add 1/4 teaspoon salt together with the flour.

Roll the pineapple filling a day before baking so that it will be easier and faster to make the tarts.

The amount of pineapple filling can be adjusted according to own preference.

Be sure to cool the pineapple tarts completely before storing to avoid the tarts from becoming mouldy.

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