Tuesday, January 24, 2017

Making Nastar (Pineapple Tarts)

My Mom first introduced home-made Pineapple Tarts/Nastar to my siblings and me when I was in my Junior High School. Back then, it took her two days to create her home-made Pineapple Tarts. The first day was used to cook the fresh pineapple jam, which literally took hours to produce. The second day was to create the cookie dough, shape and bake the pineapple tarts.

Back then, Mom made us shape the Pineapple Tarts in cute tiny baskets that took forever to do. She even had to ask my brother who was still in Primary School 1 or 2 to stop doing whatever he was doing (maybe watching cartoon on our tube TV or playing games) and help the ladies shape the pineapple tarts. I remember I kept complaining why so much efforts were put into making these cookies... She told me, that was the price that we needed to pay to enjoy our damn good home-made Pineapple Tarts that we couldn't stop popping into our mouths. She's right.

For the past few years, I have been baking my own Pineapple Tarts for CNY. For this year, I use different recipe for my Pineapple Tarts and the new recipe turned out fine and nice, not too crumbly/fragile yet still has the melt-in-the-mouth effect.

Old-school Pineapple Tarts.

Pineapple Tarts (Nastar)


200gr Butter, at room temperature
50gr Icing Sugar
3 Egg Yolks
50gr Milk Powder
300gr Flour (plus 1-2 tbs if needed)
1 Egg Yolk plus a spoon of liquid milk, for egg wash
500gr Pineapple Jam, rolled into small balls

  1. Cream butter and icing sugar using electric mixer until pale. Add the egg yolks one by one and mix well.
  2. Using a spatula, fold in the milk powder and flour until well incorporated.
  3. Roll the dough into small balls. Flatten a piece of the dough ball and place the pineapple jam filling in the middle. Bring the edges of the dough together and press/roll lightly to seal. Repeat this process until all the dough is finished.
  4. Apply egg wash on the pineapple tarts before baking them.
  5. Bake the pineapple tarts in a preheated oven at 160 degree Celcius for about 25-30 minutes or until golden brown.
  6. Once done, remove the tarts from the trays. Cool them completely before storing in plastic containers

Last week, I accidentally bought too much Pineapple Jam from the baking shop as I was in hurry... After I reached home, I realized I actually purchased 1 kg of Pineapple Jam and 1 kg of jam like this is really a lot. So yeah, I still have about 500gr of Pineapple Jam leftover waiting to be transformed into Pineapple Tarts. The sequel of Pineapple Tarts baking is TBC because yesterday's session in shaping these pineapple tarts was quite traumatizing to my back.

No comments:

Post a Comment

Thank you for leaving your comment here!