Easy and Delicious Homemade Eggless Pineapple Tarts

Vegan Pineapple Tarts
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These easy and delicious homemade eggless pineapple tarts are surely guilt-free. For this recipe, I use unbleached all-purpose flour and whole wheat flour, remove egg and milk which is present in regular pineapple tarts making this recipe vegan-friendly too.

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With so many sweet treats present during the Chinese new year celebration, making your own Pineapple tarts is so much fun especially if you can’t have or avoid dairy products. Also, it is better to know how much sugar content is there in your tarts.

You can prepare in advance the pineapple jam or filling, keep it in an airtight container, and place in the fridge then use it when you’re ready to prepare the dough. For this recipe I used canned pineapple and made my own filling from it I use about 350g of pineapples.

You can also buy in a store a ready made pineapple jam or even buy the fruit first remove the skin and cook your own pineapple jam. I put up the recipe on how to make your own pineapple filling.

Pineapples and these tarts did not originate in Asia, it was possibly derived from the Portuguese influence back in the 16th century.

What Is Pineapple Tart?

Pineapple tarts or nanas tarts are small pastry usually bite size that is filled or topped with pineapple jam. It is commonly available in some parts of Asia like Singapore, Malaysia, Indonesia and Taiwan and served on occasions.

From other recipes, I have seen they don’t recommend using whole wheat flour alone so I decided to combine whole wheat flour and unbleached all-purpose flour. You want a soft pineapple tart that doesn’t break easily and still soft and melts in your mouth.

You can also use all-purpose flour alone for this recipe while for gluten-free flour do choose a flour that is tested in replacing regular flour like Bob’s Red Mill Gluten-free 1:1 flour.

Making the Pineapple Filling

Ingredients

  • 350g Pineapple (1 can)
  • 1 cup brown sugar
  • 1/4 tsp ground cinnamon or 1 cinnamon stick

Instructions

  • If you bought a pineapple in a can, drain the liquid and use a food processor to puree the pineapples. Strain again to remove excess liquid.
pineapple puree
  • If you bought a fresh pineapple fruit just peel the skin, wash, dry, puree before cooking.
  • Heat a pan and put the pineapples ( medium heat). If using a cinnamon stick just put the cinnamon stick in the pan. For this recipe, I put ¼ tsp cinnamon powder. Be sure to stir the mixture.
  • Once it’s a bit dry, add sugar slowly with continuous stirring until it becomes thick and the color is golden brown.
  • After cooking, remove the cinnamon stick and let the pineapple filling cool.
  • If you are using the fillings right away you can portion them out into small balls. If not, put it in an airtight container and keep it in the fridge.
homemade pineapple filling

Benefits of Pineapple

Nutritional value per 100g: Energy 209 kJ | Carbohydrates 13.2g | Sugar 9.85g | Fiber 1.4g | Vitamins (C, B1,B2, B3, B6) | Minerals (Calcium, Iron, Magnesium, Manganese, Potassium, Sodium, Zinc)

  1. Good source of antioxidants
  2. Can help reduce the risk of cancer
  3. Can boost immunity and suppress inflammation

For more information on Pineapple’s benefits do check Healthline.

homemade eggless pineapple tarts
Eggless Pineapple Tarts

Homemade Eggless Pineapple Tarts

Ingredients

  • 1 cup all-purpose flour + 1/4 cup whole wheat flour 
  • ? cup corn starch or corn flour
  • ½ cup powdered sugar (sifted)
  • ¼ tsp salt
  • 1 cup vegan butter

Instructions

  • If you prepare the pineapple filling in advance, remove from the fridge scoop a portion and roll into small balls. If not, let it cool first after cooking before rolling into small balls. Mine is a little tacky so I use a small measuring spoon to roll the pineapple jam.
  • Preheat oven to 350F or 180C.
  • In a medium bowl, using a  whisk combine butter and powdered sugar together until it becomes fluffy. You can also use an electric mixer at medium speed.
  • In a separate bowl add all-purpose flour, whole wheat flour, cornflour, and salt. Mix until everything is combined.
  • Slowly pour flour mixture with the first bowl combine everything using a wooden spatula or electric mixer at low speed.
vegan buttercream dough
  • Using a piping bag transfer the dough into it, cut the end, and pipe it out in the baking tray with parchment paper just nice so you could put on top the pineapple jam. 
  • You can also flatten the dough with a spatula before putting the pineapple jam.
  • Place in the middle the pineapple filling.
  • Bake for about 20 minutes or until a toothpick is inserted and comes out clean.
pineapple tarts
  • Remove from the oven after baking and let it cool before transferring into a cooling rack.
vegan pineapple tarts
  • Serve as snacks and store remaining in an airtight container.

I exactly bake my eggless pineapple tarts for about 20 minutes, it gives a nice cookie texture from the butter and flour its not hard or burnt, it doesn’t break and the pineapple filling melts in the mouth just nice. 

I like that it isn’t too sweet from the regular pineapple tarts which is a perfect buttercream cookie recipe. I will definitely use this recipe again to make my own buttercream cookies.

Notes

  • You can use all-purpose flour if you do not have or don’t want to mix whole wheat flour.
  • I prepare my pineapple filling in advance, keep it in the fridge and roll it only into small balls when I’m ready to make the pineapple tarts.
  • You can also use a cookie cutter for a nicer touch, just roll and flatten the dough first, just remember that it will be soft so be careful in handling.
  • If you have a bigger wilton piping tip you can also use that to shape the dough.

Pineapples is an important  fruit being served and given during the Chinese New Year celebration. In Hokkien, pineapple means coming of fortune therefore these dairy-free pineapple tarts symbolizes fortune, prosperity and luck to whoever eats it.

Nutrition

This recipe can yield up to 28 servings with 132 calories per serving. Total Fat 6.4g | Saturated fat1.7g | Cholesterol 0mg | Sodium 84mg | Carbohydrates 17.7g | Fiber 0.9g | Sugar 10.6g | Protein 1.2g | Vitamin D 0mcg | Calcium 6mg | Iron 1mg | Potassium 21 mg

Nutrition calculation is based using an online calculator (verywellfit) and for reference use only.

 
homemade eggless pineapple tarts

Homemade eggless pineapple tarts

Homemade eggless pineapple tarts for the chinese new year festival. It's dairy-free and vegan, the sweetness is just nice and melts perfectly in your mouth.
5 from 15 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer, Dessert, Snack
Cuisine Chinese, malaysian
Servings 28
Calories 132 kcal

Equipment

  • 2 mixing bowls
  • spatula, measuring spoons and cups
  • mixer or spatula

Ingredients
  

  • 350 g Pineapple (equivalent to medium size canned pineapple)
  • 1 cup brown sugar
  • 1/4 tsp ground cinnamon (option: 1 cinnamon stick)
  • 1 cup all-purpose flour + 1/4 cup whole wheat flour
  • ? cup corn starch or cornflour
  • ½ cup powdered sugar sifted
  • ¼ tsp salt
  • 1 cup vegan butter

Instructions
 

Pineapple Filling

  • If you bought a pineapple in a can, drain the liquid and use a food processor to puree the pineapples. Strain again to remove excess liquid.
    pineapple puree
  • If you bought a fresh pineapple fruit just peel the skin, wash, dry, puree before cooking.
  • Heat a pan and put the pineapples ( medium heat). If using cinnamon stick just put the cinnamon stick in the pan. For this recipe I put ¼ tsp cinnamon powder. Be sure to stir the mixture.
  • Once it’s a bit dry, add sugar slowly with continuous stirring until it becomes thick and the color is golden brown.
  • After cooking, remove the cinnamon stick and let the pineapple filling cool.
  • If you are using the fillings right away you can portion out into small balls. If not, put it in an airtight container and keep in the fridge.
    homemade pineapple filling

Buttercream Dough

  • If you prepare the pineapple filling in advance, remove from the fridge scoop a portion and roll into small balls. If not, let it cool first after cooking before rolling into small balls. Mine is a little tacky so I use a small measuring spoon to roll the pineapple jam.
  • Preheat oven to 350F or 180C.
  • In a medium bowl, using a  whisk combine butter and powdered sugar together until it becomes fluffy. You can also use an electric mixer at medium speed.
  • In a separate bowl add all-purpose flour, whole wheat flour, cornflour, and salt. Mix until everything is combined.
  • In a separate bowl add all-purpose flour, whole wheat flour, cornflour, and salt. Mix until everything is combined.
  • Slowly pour flour mixture with the first bowl combine everything using a wooden spatula or electric mixer at low speed.
    vegan buttercream dough
  • Using a piping bag transfer the dough into it, cut the end, and pipe it out in the baking tray with parchment paper just nice so you could put on top the pineapple jam. 
  • You can also flatten the dough with a spatula before putting the pineapple jam.
  • Place in the middle the pineapple filling.
  • Bake for about 20 minutes or until a toothpick is inserted and comes out clean
    pineapple tarts
  • Remove from the oven after baking and let it cool before transferring into a wire cooling rack.
  • Serve as snacks and store remaining in an airtight container.
    vegan pineapple tarts

Notes

  • You can use all-purpose flour if you do not have or don’t want to mix whole wheat flour.
  • I prepare my pineapple filling in advance, keep it in the fridge, and roll it only into small balls when I’m ready to make the pineapple tarts.
  • You can also use a cookie cutter for a nicer touch, just roll and flatten the dough first, just remember that it will be soft so be careful in handling.
  • If you have a bigger wilton piping tip you can also use that to shape the dough.
 
Nutrition
This recipe can yield up to 28 servings with 132 calories per serving. Total Fat 6.4g | Saturated fat1.7g | Cholesterol 0mg | Sodium 84mg | Carbohydrates 17.7g | Fiber 0.9g | Sugar 10.6g | Protein 1.2g | Vitamin D 0mcg | Calcium 6mg | Iron 1mg | Potassium 21 mg
 
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Keyword pineapple tarts

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homemade eggless pineapple tart

Published by sheispoweredbyplants

Hi there, I'm Jeannie owner of therunningbaker24dotcom. I'm a runner and I love to make dairy-free and vegan meals and desserts. My passion is to share recipes that don't use animal products or its by-products.

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