TIMESINDONESIA, JAKARTA – Have you had your favorite cookies displayed on your living room? Will nastar or Indonesia pineapple tart will be one of them? Well, it could be.
Nastar or pineapple tart is a small bite-size cookies filled with pineapple jam. The origins of this cookies were said from Dutch who bring it while they explore the country.
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For some Indonesian family, this cookies has become a must to served cookies during Eid Al-Fithr or what so they called as Lebaran day. Taken from cookpad, here is the perfect recipe to make nastar or pineapple tart.
Prepare:
100 gr BOS (butter oil substitute)
300 gr butter
75 gr icing sugar
3 egg yolks
100 gr skim milk
75 gr corn starch
500 gr tapioca
1-2 to brush the tart before its baked
Pineaple paste, the more the better.
Before starting the process sieve the flour, milk powder and cheese powder in a large mixing bowl and set aside. Preheat oven at 180 degress celsius at least 30 minutes before baking.
Making the Crust
In a large mixing bowl, add in cubed butter, icing sugar and BOS cream at low using a mixer. Use low paddle.
When the icing sugar is combined into the butter, increase to high speed and cream until the butter mixture is light and creamy. Slowly add in the egg yolks (one at a time) until the eggs are combined into the butter mixture.
Add in sieved flour, milk, and corn starch flour and continue to mix until its combined into mixture.
Wrapping the Pineapple Tarts
Roll pineapple filling into balls of 8g each and wrap each pineapple filling with 12g of dough. Roll into a ball and and place onto a baking tray lined with baking paper.
Before you bake the nastar, brush the tarts with egg yolks. Bake in for 15 mins or until your pineapple tart turns to golden brown. let it sit and cool before storing in air tight container. (*)
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| Editor | : Khodijah Siti |
| Publisher | : Adhitya Hendra |
| Sumber | : TIMES Jakarta |
