Recipe by: Sasha Rodriguez
Source: Cookbook “Eurasian Table” of Theresa Noronha
Serves: 20

Ingredients for the Pastry

  • 500g Self-Raising Flour
  • 250gr Butter, salted
  • 1 Egg white
  • 2 Egg yolks
  • 4 tbsp. Evaporated Milk
  • 1 Egg, beaten to egg wash the tarts

Ingredients for the Jam

  • 1 kg pack Jam, Store-bought or Self-made


  • Sift the flour.
  • Mix well with butter.
  • Add eggs.
  • Add evaporated milk.
  • Mix all ingredients well by hand until crumbly.
  • Roll out dough to the thickness of a cookie and use a cutter to shape.
  • Top with a small ball of pineapple jam each.
  • Bake at 180 degrees for approximately 15 mins.

Download PDF version here: Singaporean Pineapple Tarts – Sasha Rodriguez