- Embassy Recipes -
Ananas Tart
A modern take on Nastar, the classic Ramadhan snack.
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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