- Embassy Recipes -

Ananas Tart

A modern take on Nastar, the classic Ramadhan snack.

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1. Pineapple Filling


2 Pineapples, shredded
A few Cloves
1 piece Cinnamon stick



- Sift 200 gram icing sugar with almond powder
- Whisk egg white with cream of tartar. Then add sugar
- Delicately fold the icing sugar and almond mixture into the egg white mixture
- Pour the cake batter into the tray, sprinkle the chopped almond on it, then sift the remaining icing sugar on it
- Bake at 190 °C for ± 20 minutes



2. Nastar Tart


150g Salted butter
200g Unsalted butter
20g Sugar
4 Egg yolk
450g Medium protein flour
50g  Milk powder
6g Salt



- Into a mixer, add salted butter, unsalted butter and sugar, and mix well with a paddle attachment
- Pour egg yolks into the dough and mix well
- Add in all the dry ingredients
- Using a rolling pin, roll out the dough on parchment paper to the desired thickness and rest it in the fridge



3. Pineapple Butter Cake


140g Unsalted butter
170g Sugar
20g Glucose
100g Whole egg
60g Embassy Zen 33% White Chocolate Couverture
5g Vanilla essence
215g Medium protein flour
4g Baking powder
1g Baking soda
100g Pineapple puree



- In the mixer, mix unsalted butter, sugar and glucose with the paddle until smooth
- Melt the white chocolate, then pour in all the wet ingredients except for the pineapple puree. Mix well
- Add in dry ingredients and mix well
- Lastly, pour in pineapple puree little by little until well incorporated



4. Pastry Cream


40g Egg yolk
150g Milk
2g Vanilla essence or extract
35g Sugar
13g Cornflour
10g Custard powder
2g Gelatin, bloom with 10 g water
80g Embassy Zen 33% White Chocolate Couverture



- Mix egg yolk, a bit of milk, vanilla, and all dry ingredients in a bowl
- Heat the rest of the milk until it simmers. Pour over the egg mixture and keep stirring to prevent scrambling
- Pour the mixture back into the saucepan. Turn on the stove, add the bloomed gelatin, and continue to stir until it thickens and come to a boil
- Lastly, pour the hot mixture over the white chocolate and blend with a hand blender until smooth



5. finishing


- Make the tart shells using the nastar tart dough
- Fill the dough with the pineapple filling, following the shape of the tart base
- Add a layer of the pastry cream on top
- Add a final layer of pineapple butter cake
- Bake at 165 °C for 20-25 minutes


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