Tart Nyonya

Pineapples are called “Ong lay” in Hookean and Cantonese, which literally translates to “fortune come,” hence their popularity during the Lunar celebrations. It is considered lucky to have them during Chinese New Year, and giving pineapple tarts as gifts symbolizes good fortune and luck. 

The pastry is made of a buttery crust that is filled with a sweet pineapple filling. The crust is made with a combination of flour, butter, and eggs, while the filling is made with crushed pineapple, sugar, and spices such as cinnamon and nutmeg. The pineapple jam tarts are shaped into small balls, put on top of a pastry and baked until golden brown. Pineapple tarts was largely attributed to the Peranakans of Malaya who were influenced by the Portuguese settlers. The Portuguese had a unique way of making pastries by rubbing butter into flour which was later adopted by the Peranakan Nyonya.  

At their best, pineapples are both very sweet and quite tart (from the citric acid), and with a rich aroma provided by a complex mixture of fruity esters, with essences of vanilla and clove. Its a complete delicacies of sweet & savory!