Welcoming a streak of green in my blog posts with these beautiful Green Tea Pineapple Tarts! Before jumping the gun, yes, you can use Matcha powder too as it is a variant of Green Tea!
I thought to develop these Green Tea Pineapple Tarts recipe after a recommendation from a fellow reader. Huge thanks to this reader because I am absolutely in love with the flavour combination. Furthermore, this makes the entire bite so well-balanced with a slight fragrance and bitterness from the unsweetened green tea.
In addition of how addictive these Green Tea Pineapple Tarts are, they are extremely easy to make. For making these, I simply substituted the milk powder from my usual go-to Easy Pineapple Tarts recipe with green tea powder. However, be careful not to add too much or the pastry might crack.
Next up, a common question is what green tea powder to use. For myself, I am using bake-able or food quality green tea / matcha powder. Many baking supplies stores and e-commerce carry these.
Should you have any further questions on the recipe, feel free to reach out to me!
Without further ado, the recipe!
Green Tea Pineapple Tarts Recipe
by Javier Tan January-31-2021
Fragrant with a touch of bitterness, these Green Tea Pineapple Tarts have a balanced and pleasant flavour profile!
1 Cup or 225g of Unsalted Butter, Softened at Room Temperature
2 and 3/4 Cup or 320g of All-Purpose / Plain Flour
2 Tablespoon or 20g of Cornstarch / Cornflour
1/3 Cup or 65g of Granulated White Sugar
1/4 Cup or 30g of Green Tea / Matcha Powder (Baking quality or higher)
1 Large Egg, weighing approx 60g (Can substitute with 2 egg yolks)
1/4 Tsp or 1.4g of Table Salt
Approx 400g – 500g of Pineapple Paste Filling
For Egg Wash:
2-3 Egg Yolks
Cream together softened butter and sugar until it is light and fluffy, about 2 minutes.
Then, add in salt and egg and mix well.
Sift the flour, green tea powder and cornstarch.
Next, fold in the dry ingredients into the mixture containing the well-mixed butter, sugar and egg.
Once completed, refrigerate the batter for 25 minutes. In the meantime, preheat the oven to 180 degrees C (or 350F) and roll the pineapple paste into 8-9g balls for filling.
Then, stretch 10g of dough until its thin and wrap around the pineapple paste ball. Roll it well into a ball or shape it according to your liking.
Next, apply the egg wash using a pastry brush or clean fingers. Be sure not to only apply to the top and do not let it drip or the base will be sticky after baking.
Bake for about 12min 45s to 13min 30s on baking paper. Timing is for 16 pineapple tarts and will take longer / shorter depending on the quantity used.
Serve and enjoy!
Prep time: 60
Cook time: 20
Total time: 1
Yield: Approx 55-65 fragrant Pineapple Tarts! Recipe can be halved to make 25 – 35.
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