And it is no longer a secret now. 
This is for you, Chinnee. 
8 eggs to 1kg of Flour. The egg white, take half of it only, ok.
Then just pour them in and mix.
After that she added margarine; must use Planta and not Daisy spoon by spoon. She did not even measure them!
Here’s the video on how to knead them…
She did not immediately start making the tarts. She let the dough to sit for about half an hour, so that it won’t stick to the mould when she try to press them out.
Do you notice that she place a plastic over the dough before she roll them? Prevent it from sticking to the roller.
Empty pastry.
This what my mom’s Pineapple Tart looks like.
Update: Good news. We are now selling these Nyonya Pineapple Tarts to the public. To order, click here.
Stumble it!
Wah, like that also can a?
Miche, your mum’s dough look so beautiful. And even the pineapple is soft and easy to shape, unlike the one i bought.
Thank you so much for showing me the right way. Really appreciate your effort in helping me. Can’t wait to taste yur mum’s tart! *slurp slurp*
P/s: btw, did yur hb tell u what happened last evening?
what happened? what happened? i’m gonna wake him up now! hehehe
oh ya, my mom said, for the string, add more white egg then it will be tougher so u can roll it thinner and cut them finer, it wont putus.
i love your pastry!!!!!!!
no wonder mine keep on putus…hehe
wow your mum’s tart so good looking ler!
I want to try!
[...] How to “uli” the tart pastry the Nyonya way [...]
Thanks for the videos! I just made tarts for the first time without seeing these videos, now I know some tips to make the next batch “just right”
[...] to Miche’s effort, last year I manage to learn how to make the beautiful Nyonya pastry from a video of her mum making them posted on her blog. More secret reveal here how to decorate the tarts. [...]
only problem is u did not say how much magarine to put in!! So how do we know? Give the full recipe lah
that is the problem…we never measure the margarine…we agak-agak only…once the pastry is soft enough, we stop adding the margarine. since u r the pastry expert, you should know.
Thank you so much for the recipe, both of you and your mum are really generous person. I have tried making tarts for more than 10 years, even my own nyonya relatives kept the recipe a top secret! But with your recipe now, it is really a huge success, at least resembles my husband’s late-grandma’s version! Thank you so much for your kindness. Btw, may I know where can I get to buy the pastry mould?
Hi,
I was wondering if you know where can I find the pastry mold to make those pineapple tarts?
yum ! it’s looks so good but i need to know for how long i need to bake it for and at what temperature pls !?
Hi, the pineapple tart looks great.. How much planta to use actually?
hi
have been trying to learn how to make nyonya tarts but could’nt get it right. I agree with “A Melaka Baba’s wife’s comments about relatives keeping it close secret’ Thank you for sharing your mum’s recipe and the step by step method, it was very helpful but I could only use the commercial plastic type which did not look like your mum’s. Where could i get it?