Pineapple Tart

Pineapple Tart

Serves 6


  • 12 pieces of Sunbulah Puff Pastry Mini Squares

Tart Filling Ingredients:

  • 2/3 cup of milk
  • 2 tablespoons of custard powder
  • 1/3 cup of whipping cream
  • ½ cup of sugar
  • ½ teaspoon of vanilla extract

Topping Ingredients:

  • 1 can of medium-sized pineapples (chopped and strained)
  • 2 tablespoons of pineapple jam mixed with 1 teaspoon of water
  • 12 cherries


  • Take a small pot and mix in the milk, custard powder, sugar and vanilla and cook until the mixture holds and then set the pot aside to cool.
  • Heat the oven at 200 degrees Celsius (400 degrees Fahrenheit). Spread the puff pastry squares out a little, using a rolling pin, and then place the puff pastry squares into the slots of a small tart tray (2-3 inches). Finally cut the edges off with a knife, and then penetrate the base of the dough with a fork.
  • Cover the cups of tart with small strips of baking paper, and then fill the paper with dry beans. Finally, bake the tarts in the oven for 14-16 minutes or until the tarts reach a golden color.
  • Remove the dry beans and baking paper, and then remove each tart from each slot within the tray and set aside.
  • With a mixer, whisk the whipping cream until it increases in volume and then add the cooled custard and mix gently. Place the cream mixture in a decorating bag to fill the tarts.
  • Fill each tart with the cream mixture and then place pieces of pineapple on top. Brush the surface of the tart with pineapple jam then add the final touches with cherries.

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