Pineapple Tart | Try This Traditional Indonesian Pastry | Resep Nastar
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- Опубліковано 15 бер 2020
- Pineapple Tart | Try This Traditional Indonesian Pastry | Resep Nastar
Makes 35.
Pineapple Jam:
1kg pineapple (skin on and top off)
⅓ cup sugar
½ tsp vanilla extract
¼ tsp yellow food colouring
Dough:
100g salted butter
25g margarine
75g icing sugar
1 egg yolk
1 tsp milk powder
210g plain flour
Coating:
2 egg yolk
½ tsp vegetable oil
Start making the pineapple jam by removing the skin and eyes then cutting into quarters.
Grate the pineapple with a fine grater.
Pour into a pan and cook on medium heat, stirring occasionally.
After reducing for about 15 mins, add sugar and mix through and continue cooking.
After another 45 mins, add vanilla extract and food colouring and mix through and continue cooking.
After another 30 mins, the mixture should have reduced to a jam-like consistency.
Remove from pan and allow to cool completely.
Portion 1 tsp (or 7g) of the jam at a time and roll into a ball until all the jam is used.
Set aside and start preparing the dough.
To prepare the dough, cream butter, margarine, and icing sugar together.
Add egg yolk and mix until incorporated.
Add milk powder and mix until incorporated.
Sift flour into mixture and stir until combined.
Continue mixing and kneading with hand until the dough is consistent and can hold its shape.
Portion dough into 13g balls.
To assemble, flatten each dough and place a ball of jam in the center.
Slowly wrap the dough around the jam until sealed then gently roll into a ball.
Once all the tarts have been assembled, bake in a preheated 130℃ oven for 10 mins (using top heat source).
Remove from oven and allow to cool completely.
Prepare coating by mixing egg yolks with vegetable oil.
Brush onto partially cooked tarts twice each.
Change the oven to 150℃ (using bottom heat source) and bake for a further 30 mins.
Additional tips:
- Pineapple sweetness may vary so you may need to adjust the sugar level according to your preference.
- While assembling, cover the dough and jam with cling wrap to prevent it from drying out.
- Adjust baking time according to your oven. The tart should have a shiny orange yellow top and lightly brown base.
- If you prefer a smooth top, reverse the baking by doing 30 mins on 150℃, brush coating, then 10 mins on 130℃.
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Credits.
Music: www.bensound.com
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#pineappletart #pineapplecake #nastar - Навчання та стиль
I loved these cookies when I was in Bali. Thank you!
My pleasure 😊
thank you so much! my husband is Indonesian and I wanted to know how to make this for him 🙏🙏🙏 thanks for the English subs!
Sure, you're most welcome. Let us know if there are any other favourites you might be interested in 😊
Yummeth, dankjewel voor dit recept, dit èchte recept ik ken NASTER.❤
👍
Thanks for sharing I will try😍
You're welcome :)
I can’t wait to make this delicious 😋 dessert!!! Thank you soooo much!!!
This is absolutely one of our favourites! Quite an effort but totally worth it. Hope to hear how you go with this soon :)
this looks delightful!! i never had anything like it!
Thank you! Hope you give it a try!
Hi I was wondering how I would make 3 batches of this. Should I do the pineapple all at once or still do three separate pans, same goes for the dough
Hi there, you can certainly make it all at once provided that, for the filling, your pan is large enough or it may take longer to reduce it down. Same goes for the dough, provided your mixing bowl is large enough.
👍🏻😍🙏🌹
👍
Hi yummeth
Pineapple tart.
You do pineapple filling will to sweet or not. i like less sweet. Now i waiting u reply me ok thanks
Hi there, this filling is not too sweet and slightly tart which goes really well with the pastry
Is the milk powder necessary?
It adds to the taste
Can I use condensed milk to replace milk powder?
Hi, have not tried making this with condensed milk before but suggest not since this is supposed to be buttery in taste. Would love to hear back if you tried it to know how it turns out for you :)
Try custard power
Hi Can I replace the margarine with butter instead
Hi have never tried making these with margarine
Yes u can use only margarine like planta.. But butter taste better
Also when I made this the dough was very dry so do you have any tips for that?
Hi again, that depends what you mean by dry.
Is it dry during the time when you're mixing the dough? If that is the case, then you may want to change the amount of flour used and go by feel to get the combined dough to have the right consistency as shown in the video. Sometimes different air temperature or humidity or different butter can affect the result.
Or is it dry to eat? It should have a crumbly and buttery texture when eating it. Make sure you cover the dough as you're assembling each tart to prevent it from becoming dry. And also keep the tarts in an airtight container after it has finished baking and cooled. Another possibility is that our ovens are not exactly the same so you may want to try reducing the temperature slightly.
Hope that helps.
Hi thanks so much for your reply! It’s dry during the time I’m mixing the dough, it kept on falling apart when I was trying to assemble the balls
@@MyYoshi14 Hi no problem! Hope it turns out well for you. Would really appreciate if you could help to share and subscribe to the channel too. Thank you :)
7g per pineapple ball? thats too much for me... i usually makes it 1.5g-2.5g
sure feel free to make it the way you prefer it, that's the benefit of home cooking :)
They're very small already. Can't see making them 2-3x smaller
Why no talking?