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Every Chinese New Year, making pineapple tarts have become a tradition in my family, although mainly it’s me who’s making for my family. And every year, I like to make pineapple tarts of different shapes and flavour. (Do check out my cheesy pineapple tarts, it’s a big hit with my family and probably the only cookie that my family will request for.) For this post, I’m collaborating with SCS and YoRipe to create buttery bunny pineapple tarts using SCS unsalted butter. Nearly half of Singaporeans choose SCS for their butter (the unsalted butter are almost sold out when I went to buy it at the supermarket!) and the butter is produced using double churn method, that gives the signature creamy and extra smooth texture.

How to make the bunny pineapple tart shape?

I bought a 20g rabbit mould but the imprints can hardly be seen after baking. So nothing beats shaping the bunny myself. Shaping it is very easy, I used clay modeling tools which makes life really easier but you can use your finger, or tiny spoons and toothpicks too. Make the main ‘head’ with the pineapple jam wrapped in, use the same tart dough to make a small little ball as the tail, and two rectangular pieces as the ears. Poke two big holes as the eyes. It’s ok to make it bigger as the eyes will ‘close’ a little when you apply the egg wash and right after baking. So the trick here is to make the eyes bigger again after apply egg wash and right after baking.

make the ears — Merge the ears to the face

make the eyes — Make large holes for the eyes

Just a word of caution, do not make short ears, as the bunny will end up looking like a rat. I have also used black sesame seeds as the eyes initially, it looked like a rat too. See the picture below and you will understand why.

look like mouse bunny pineapple tarts — Short ears and black sesame seeds as eyes, the bunny looks like a rat.

I made the pineapple jam from scratch, this time round being less ambitious, using only 2 pineapples which took me 1 hour to cook it down (versus 4 very ripe pineapples that took me 4 hours to cook down *scream*).

Homemade pineapple jam has all the benefits over store bought ones, albeit their labels might indicate low sugar. I used only Demerara unrefined cane sugar in my jam, and chose pineapples that are just ripe and taste just at the right sweetness and tartness. With no preservatives added, the pineapple jam will not last too long but good enough to keep in the fridge for about a week before I bake it in the pineapple tarts. I love the strong spiced aroma of the cinnamon, cloves and star anise in the jam, even though my mummy commented the cloves and star anise should be reduced. The jam is much more moist and less rigid than store bought ones of course, the amount of sugar and additives added are non-existent.