If you had not come across SunnyHills’ Taiwanese pineapple tarts, it is perfectly understandable—since, they do not advertise.
Rather, when you drop by this wood-washed humble interior, the crew treats you to a pineapple tart paired with a cup of summer oolong tea. In the event where you happen to like it, it is only natural to spread the news to your family and friends.
SunnyHills specialises only in pineapple tarts, and it differentiates itself through the use of the finest ingredients from around the world.
SunnyHills‘ pineapple tarts boasts premium butter from New Zealand, gourmet flour from Japan and organic pineapples from Taiwan, so it’s hard not to agree that this is the mother of all pineapple tarts. And with each and every one of them being free from preservatives, the health-conscious could eat in peace. On the downside, you’ll have to finish them within 3 weeks.
Our golden brick, when broken into, revealed the succulent pineapple flesh within. The crust is dense and slightly doughy. And apart from the usual, their fibrous pineapple were in chunks, hence carrying a firm bite. The tangy-sweet flavour, on the other hand, complemented the crust well.
No fanciful shape or pattern on this pastry to tease our eyes, everything is just simple and natural.