• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Parmesan Pineapple Tart
  • 200g all purpose flour
  • 50g parmesan cheese
  • 12g milk powder
  • 2g baking powder
  • 2g salt
  • 70g Anchor butter (unsalted)
  • 70g margarine
  • 70g icing sugar
  • 35g eggs
  • 5g vanilla flavour
  • Pineapple Filling
  • 5 pineapples
  • 200g brown sugar
  • 200g sugar
  • 10 cloves


  1. For Parmesan Pineapple Tart, Cream butter, margarine and icing sugar on high speed for 10 minutes.
  2. Add egg and flavour on high speed and mix for 10 minutes.
  3. Premix dry ingredients and add on 1st speed for 1/2 minute.
  4. Divide the pastry into 10g and the pineapple filling into 6g.
  5. Wrap the pineapple filling in the pastry and mould round.
  6. Elongate one end of the pastry and cut with a pair of scissors.
  7. Brush egg yolk over the tarts and bake at 200 degrees Celcius for 20 minutes.
  8. For Pineapple Filling, Prepare the not so ripe pineapples ready in a big bowl.
  9. Using a rough grater as shown, carefully grate all the pineapples.
  10. There will be a lot of pineapple juice after grating.
  11. Squeeze out as much pineapple juice from the pulp.
  12. Transfer the pulp into a pot for cooking.
  13. Add the sugar & cloves into the pot of pineapple pulp.
  14. Boil all the ingredients together over a slow fire.
  15. Stirring all the time until the juice has almost dry up.
  16. Leave aside to cool. Keep in the fridge if not using.

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