Thursday, January 10, 2008

Pineapple Tart






2008 - Pineapple Tart, In Indonesia, they call this "Nastar" - Seriously melt in your mouth! Soft and buttery! You want to have it more until you finish it all!

This recipe was given by my mother in-law and I guess this is the best pineapple tart I have ever had. Its super soft and smooth. 

All you need to have just two fresh pineapple, flour, butter, sugar, egg yolks and it takes 8 hours to complete the whole process with making the pineapple filling from scratch is not easy.  Its hell lots of works and long hours, Im lucky to have my sister to help me. We manage to produced 11 containers of pineapple tart 23pieces each box for sell. All sold!

This site update today 10.10.2013, I got the recipe from my MIL finally!! i can post here for you all.  I have lost it when im too busy making it many years ago!

She gave me this recipe just 3 months ago.  What i can remember definitely a little different from what she gave me years ago.  Becuase i didn't use Roombutter, only with Margarine ( blue band brand ) for the pastry.  By the way, making pineapple tarts the first thing what you need to prepare is the Pineapple Fillings / Pineapple Jam. I make my Pineapple Fillings from scratch, Recipe is included. 

Anyway, i hope you all find this recipe easy and i am happy to share. Happy Baking everyone!!


INGREDIENTS: For Pineapple Filling (from scratch)

300-400g grated pineapple or ( 2-3 medium pineapple )
150g sugar (or to taste)
2 tbsp Vanilla Essence ( to taste )
1 Cinnamon Stick, optional
3 Clove, optional

*Peel, Wash and hand grate whole Pineapple in to very fine. If pineapple produce too much juice, discard some pineapple juice, so it wont be too watery or else the cooking pineapple filling will become longer for filling to cook away. 

*Prepare a wok, slow fire heat wok, bring grated pineapple to a boil , add in sugar and spices. Let it simmer for 30 minutes or until it thicken.Taste to see if it has achieved the desired sweetness you want,if is too sour, you can add more sugar.  Let it cook until water dries up. 

*Let the pineapple filling cool to room temperature before using. Balance to keep in refrigerator for future usage or use as jam for breakfast.


INGREDIENTS: for tart pastry:-
300g All Purpose Flour
2 Egg Yolks  
50g Confectioner's Sugar
50g Roombutter 
250g Margarine ( Blue Band brand ) 
1tbsp Vanilla Essence 
1/4 teaspoon salt
50g Milk powder, Optional
1 egg yolk, for egg wash


For the pastry:
*Sieve all purpose flour, corn flour, milk powder, salt and icing sugar into a medium bowl. Beat butter in a mixer until it turns light in color and fluffy.Add in egg yolks & vanilla essence until well combined. 
*Slowly add in the flour, beat mixture until just combined.

To assemble:
*Roll pineapple filling into small individual rounds. Turn dough out and roll into small rounds.Flatten the rounds and use it to cover the prepared filling.

*Brush the unbaked rolls with egg wash.
Bake in a preheated oven at 350F/180ºC for 10 to 15 minutes or till lightly brown.



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