What makes a good pineapple tart?

The season of family reunion and receiving “ang baos” is coming! Of course not forgetting the most important aspect, which is to indulge ourselves in mouth-watering CNY goodies! We all remember how our ah mas made pineapple tarts every Chinese New Year which taste so heavenly and delicious. So have you ever thought of what makes a good pineapple tart? Well, here is a list of what we feel makes a good one.

The Crust

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The crust is the very first thing your tongue taste before reaching the filling. Hence, the texture of the crust plays a major role in defining the quality of it. For us, this is the most crucial factor to determine the standard of a pineapple tart. We feel that a pineapple tart’s crust has to be buttery and not too flaky nor dry. The crust has to have the melt-in-your-mouth feeling but at the same time not too crumbly. There should be a balance in the saltiness and creaminess is a must!

The Filling

While the crust is important, the filling is the next big thing! Too sour and you will cringe, too sweet and it gets stuck to the throat. The golden ratio of sour and sweet has been tried and tested by many pineapple tart homemakers but always seem to be either too sweet or too sour. For us, we love our filling to be slightly sweeter and not too hard. What we mean by hard is that for some pineapple tarts that we have tasted previously, the fillings were hard to chew (too gummy and sticky) and it was quite an unpleasant experience overall.

Conclusion

While we may like a certain type of pineapple tarts, it does not mean that you guys will like it as well. We hope that you have enjoyed reading this post while we continue to provide you with regular blog posts so stay tuned! Since Chinese New Year is round the corner, Pineapple Tarts Singapore will like to wish all of you a Happy Chinese New Year and GONG XI FA CAI!