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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



- Clean and shred the pineapple
- Cook the pineapple on low heat together with the cloves and cinnamon stick
- When the pineapple turns brown and there's no liquid left but not too dry, turn off the heat and set aside



2. Nastar Tart


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



- In a mixing bowl, add salted butter, unsalted butter and sugar and mix well with a paddle attachment
- Add the egg yolks and mix well
- Add in all the dry ingredients and mix well
- 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 White Chocolate Couverture 33%
5g Vanilla essence
215g Medium protein flour
4g Baking powder
1g Baking soda
100g Pineapple puree



- In the mixing bowl, 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 the dry ingredients and mix well
- Lastly, pour the 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 White Chocolate Couverture 33%



- 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 the eggs from 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. chantilly


75g Cream
17g Glucose
160g Embassy Zen White Chocolate Couverture 33%
220g Cream
2g Gelatin, bloom with 10 g cold water



- Heat up the 75-gram cream. Pour onto the white chocolate, then directly add glucose and blend using a hand blender until emulsified
- Add melted bloomed gelatin into the chocolate and mix well
- Add 220-gram cold cream and mix until well combined
- Cover the mixture with cling wrap. Note that the cling film needs to touch the surface of the mixture to prevent it from drying out. Rest overnight in the chiller
- Whip the mixture before using it to decorate



6. finishing


- Make the tart shells using the nastar tart dough
- Fill the dough with a layer of 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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