Yuzu Pineapple Tart

Pineapples were abundantly cultivated in the region from as early as the 16th century. From pineapple tarts to pineapple fried rice, today the fruit is found embedded in all kinds of southeast asian cuisines (even presidential election campaign!)

The classic pineapple tart as we know it, is actually unique to the region of Singapore, Malaysia and Indonesia. They have been largely attributed to the early Perankans and Eurasians, who likely were the first ones to pick up the pastry techniques from western settlers.

The process of making a pineapple tart begins with reducing the pineapple fruit to a thick and sticky jam. This jam then gets hand rolled into a deliciously tender, buttery, melt-in-your-mouth tart. In RWAH’s version, yuzu, another prized citrus fruit of east asia, is added to the mix to give this classic pastry a tangy refreshing twist!

Halal-certified.