Nastar Taiwan

INGREDIENTS

Pineapple filling

• 1kg fresh pineapple, peeled and sliced

• 180g sugar

• 30g butter

• 80g rice malt syrup

• salt

Dough

• 100g margarine

• 80g butter

• 100g fine granulated sugar • ¼tsp salt

• 2 egg yolks

• 1tsp vanilla extract

• 25g corn starch

• 30g milk powder

• 20g edam cheese

• 250g flour

METHOD

1. Blend the pineapple slices in a blender little by little to make pineapple puree.

2. Put the pineapple puree in a pan with a teaspoon of salt. Cook over a medium low heat until it thickens, then add sugar – adjust depending on the sweetness of the pineapple. Add rice malt syrup to add texture. Add butter as the mix thickens, stir. Leave to cool, then store in the fridge. Once cold, shape into 10g (or ½ tablespoon) balls.

1. Mix margarine, butter, sugar and salt in a mixer. Add egg yolks, mix. Add vanilla extract, mix. Add corn starch, milk powder, edam cheese, flour, mix well. Continue to mix using hands until the texture gets firm.

2. Separate about 100g of dough, add a drop of green food colouring for the pineapple leaves. Portion the green dough into 5g balls, and the regular dough into 30g balls.

3. To make the pineapple-shaped tarts, place a pineapple jam ball into a regular dough ball and roll again in your hands to cover all of the jam. Dust the pineapple-shaped mould with a little flour, then place a green dough ball over the leaf part, before gently pushing in a dough-pineapple ball to cover the rest of the mould, flatten. Place on a baking tray and repeat until all the dough has been used.

4.Brush the pineapple tarts with one egg yolk mixed with a teaspoon of vegetable oil. Heat oven to 150 degrees Celsius, bake for 15 to 20 minutes.