Handmade pineapple tarts

Fresh pineapple, a little pandan, and time at the stove.

At Chloe's Mama Kitchen, Cindy makes the filling from fresh pineapple and wraps it in buttery pastry. The little green leaves get their colour from organic matcha. Here is how she makes them, in her own kitchen.

See this week's menu
A handmade pineapple tart with golden pastry and green matcha leaves, held in a gloved hand
Our handmade pineapple tart, with matcha-coloured leaves.

The filling starts with fresh pineapple

Cindy blends fresh pineapple, drains off the excess juice, then cooks the fruit over a low heat. She keeps stirring as it thickens into a concentrated filling. This takes at least one to two hours, depending on how much moisture needs to cook away.

Gula Melaka, the palm sugar she uses, and pandan leaves give the filling its Malaysian flavour. Cindy keeps the sweetness gentle because she wants the pineapple to come through. A large pineapple usually makes enough filling for about ten to twelve small tarts; the fruit's size changes the yield.

The extra juice has a home too. Cindy often gives it to neighbours and friends.

A peeled fresh pineapple on a plate beside an unpeeled pineapple
Fresh pineapple, peeled and ready to prepare.

“Sometimes one pineapple makes ten, sometimes twelve. It depends on the size.”

Cindy, talking with Victor about this batch

French butter pastry, finished with matcha leaves

The pastry uses French Lescure unsalted butter, free-range egg yolks and organic flour.

Cindy colours a small portion of the dough with organic matcha powder for the pineapple leaves. She adds no artificial food colouring. Each portion of filling is wrapped, shaped in a mould and baked.

Lescure Charentes-Poitou AOP unsalted butter in its original gold wrapper
French Lescure unsalted butter for the pastry.
Wholegrain Milling Co. organic plain white flour with Australian Certified Organic label
Organic plain white flour from Wholegrain Milling Co.

Before you pick up a box

Are these the pineapple tarts on your menu?

Yes. You may see them listed as Pineapple Tarts on our dated menu. This page tells the story behind Cindy’s pineapple-shaped tarts. Check the current listing for the serving size, price and pickup date.

How should I enjoy and store them?

Cindy likes them once they have cooled after baking, or chilled from the fridge. Keep them sealed and refrigerated, enjoy them promptly, and follow the storage and use-by instructions supplied with your batch.

What about allergies?

The ingredients described here include wheat, milk and egg. Please speak with the kitchen about your allergy before ordering so we can check the full ingredients and preparation for your batch.

Where can I pick them up in Sydney?

Chloe's Mama Kitchen is at Shop 4, 1380 Pacific Highway, Turramurra NSW 2074, on Sydney's North Shore. Check the dated menu for availability and pickup arrangements. Your order is confirmed only after the kitchen replies to your text request.

A box for your next tea break

We make our food in rotating batches. Check the dated menu for pineapple tarts, serving sizes and prices, or ask us when the next batch is planned.

Shop 4, 1380 Pacific Highway, Turramurra NSW 2074