Not many non-Baba Nyonya like to eat the original Nyonya Pineapple Tarts. They are crunchy, chewy and not buttery. Unlike the buttery rolled pineapple tarts which melt in your mouth.

Anyway, just for my safe keeping, here is my mom’s pastry recipe.

1kg of flour
8 Egg Yolks
4 Egg Whites
Planta Margarine; no measurement!

Add the margerine till the dough is soft. This is so subjective. My soft and her soft is totally different. I still have not get exactly 100% my mom’s dough. Sometimes, mine turned out too soft and she will come to the rescue and add more flour to get it just right. Sometimes it was not soft enough and she will add more margarine to get it just right.

I hope I will be able to master the Nyonya Pineapple Tarts Pastry soon.