- Embassy Recipes -

Ananas Tart

A modern take on Nastar, the classic Ramadhan snack.

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RECIPE INSTRUCTIONS:

1. Pineapple Filling

Ingredients:

2 Pineapples, shredded
A few Cloves
1 piece Cinnamon stick

 

Preparation:

- 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

Ingredients:

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

 

Preparation:

- 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

Ingredients:

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

 

Preparations:

- 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

Ingredients:

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

 

Preparations:

- 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

Preparations:

- 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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