Pineapple Oolong Tarts
If you love Taiwanese pineapple cake and a refreshing cup of oolong milk tea, these Pineapple Oolong Tarts are your dream dessert come true.
Each tart starts with a pâte sucrée shell—a buttery, sweet cookie-like crust that provides the perfect base. Inside, there’s a layer of homemade pineapple jam, oolong-infused pastry cream, and a swirl of silky Italian meringue, all crowned with a delicate dried pineapple flower.
These tarts were inspired by the idea of replicating that nostalgic bite of pineapple cake paired with the floral depth of oolong tea. The result? A rich, bold fusion of tropical fruit and fragrant tea.
There’s still room to fine-tune the balance (maybe a softer tea next time), but the vision is there—and it’s delicious.
Recipes
Tart shell - Sift cookbook, page 119
Pineapple jam - https://www.accidentalhappybaker.com/pineapple-jam/#recipe
Substituted white sugar with brown sugar
Pastry cream - Sift cookbook, page 338
Adapted by steeping 1/4 cup of oolong tea leaves in hot milk before proceeding to tempering eggs stage
Italian meringue - https://entirelyelizabeth.com/no-fail-italian-meringue/
Dried pineapple flowers technique - https://www.youtube.com/shorts/gRd5MGmXh30