Pineapple Cheese Tart

50 mins


  • 250g Anchor Salted Butter
  • 60 g icing sugar
  • 2 eggs yolks
  • 365 g flour
  • 2 tbsp corn flour
  • 1 egg yolk, egg wash





  1. Cream Anchor Salted Butter and icing sugar cream until fluffy. Add in egg yolks and cream for another 1 minute.
  2. In a bowl, mix together flour and corn flour. Fold in the flour mixture into the egg mixture, mix well until a dough is formed.
  3. Set aside to rest for 30 minutes.
  4. To make the filling, mix Anchor Shredded Mozzarella  and Anchor Shredded Cheddar. Divide Anchor cheese mix into 4g balls and divide pineapple jam into 10g balls.
  5. Flatten the pineapple jam and place the Anchor Cheese ball in the middle and close it.
  6. Put the dough in a pineapple pump and pressed out the dough. Place a pineapple jam ball and roll it up and place on a baking tray and brush with egg yolk.
  7. Bake at 160 o C for 20 minutes.