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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:

- 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

Ingredients:

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

 

Preparation:

- 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

Ingredients:

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

 

Preparations:

- 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

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 White Chocolate Couverture 33%

 

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 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

Preparations:

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

 

Preparations:

- 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

Preparations:

- 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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