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Recipes > Open Faced Pineapple Tart Cookies With Chocolate Drizzle

Open-Faced Pineapple Tart Cookies with Chocolate Drizzle

A modern take on the traditional pineapple tart, featuring a buttery pastry shell, luscious pineapple filling, and a drizzle of premium dark chocolate. These bite-sized treats are always a crowd-pleaser and make a wonderful addition to any celebration.

Prep

25 mins

Bake

18 mins

Total

53 mins

Yield

24 cookies

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Ingredients

  • Redman Unsalted Butter, softened 112456 250 g
  • Redman Icing Sugar Snow White 1410 60 g
  • Egg Yolk — 1 no
  • Redman Plain Flour 1242 280 g
  • Redman Cake Flour 1208 30 g
  • Salt — 0.3 tsp
  • Redman Pineapple Paste AAA 1KG 111080 240 g
  • Callebaut Dark Chocolate Couverture 54.5%, melted (for drizzle) 67338 60 g

Featured Products

PINEAPPLE PASTE AAA 1KG (#111080)

PINEAPPLE PASTE AAA 1KG (#111080)

$9.80

PINEAPPLE PASTE AAA 10KG (#111081)

PINEAPPLE PASTE AAA 10KG (#111081)

$96.20

Instructions

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  1. Make the dough: Beat 250 grams Redman Unsalted Butter, softened and 60 grams Redman Icing Sugar Snow White until just combined and creamy. Add 1 egg yolk and mix briefly.
  2. Add flour & chill: Sift in 280 grams Redman Plain Flour, 30 grams Redman Cake Flour, and 0.3 teaspoons salt. Mix until a smooth, non-sticky dough forms. Wrap and refrigerate for 20 minutes.
  3. Prepare the Pineapple Filling: Divide 240 grams Redman Pineapple Paste AAA 1KG (#111080) into 24 small balls (about 10g each). Refrigerate until needed.
  4. Shape the Tarts: Preheat oven to 170°C. Line two baking trays with parchment paper. Scoop dough into 24 balls (~18g each). Flatten each into a round disc about 5 cm wide. Place a pineapple paste ball in the centre and pinch the dough up around the sides to form an open-faced tart shape. The filling should remain visible on top.
  5. Bake: Bake for 16–17 minutes until the pastry edges are pale golden. The pineapple filling will deepen slightly in colour.
  6. Drizzle & Finish:Cool completely on a wire wrack. Drizzle 60 grams Callebaut Dark Chocolate Couverture 54.5%, melted, over each cookie in a zigzag pattern. Allow the chocolate to set before serving.

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Tips

  1. Roll the pineapple paste into balls ahead of time and refrigerate — cold filling is much easier to handle.
  2. Don’t flatten the cookies too thin or the paste may bubble out during baking.
  3. The chocolate drizzle sets faster if you refrigerate the finished cookies for 10 minutes.

Education

Baking School

AMMONIUM BICARBONATE 5KG (#101)

AMMONIUM BICARBONATE 5KG (#101)

$18.50

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Shop This Recipe

PINEAPPLE PASTE AAA 1KG (#111080)

9.80

PINEAPPLE PASTE AAA 10KG (#111081)

96.20

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