Ah, it’s that time of year again. The time of year where the baking madness begins.
Pineapple tarts are, to me, synonymous with Chinese New Year. It simply is not Chinese New Year without them. Having said that, they are one of the more time consuming treats to bake, when compared to something like almond or peanut cookies. Cooking the pineapple jam took almost 3.5 hours! (It’s worth taking the time to cook out the jam though, as there was one year where I had a lazy moment – leading to wet jam, and thus a perfect environment for mould…)
I thought I’d try a new recipe this year, and found a recipe from Sonia of Nasi Lemak Lover. It had rave reviews, so I tweaked it marginally, and went with it. They turned out well, and I love the fact that it utilises one of my favourite ingredients: condensed milk! They do not end up milky or too sweet, so fear not.
I’ve learnt a lot since my first attempt at making these, and my tips for making pineapple nastar tarts are as follows:
– Roll out your jam into rolls beforehand.
– Pipe out rolls of pastry beforehand.
– Have your pastry at room temperature as it is easier to pipe/push room temperature dough through the nastar mould. (This may be different in a humid environment, but in a cold country/during winter I definitely recommend room temperature pastry.)
– Do not let your nastar mould get oily. You will totally lose your grip if this happens, and things will rapidly become more difficult.
– Be gentle with your pastry, as you do not want to destroy the beautiful zigzag nastar design on the pastry.
- 350g salted butter, at room temperature\
- 100g condensed milk
- 470g plain flour
- 40g cornflour
- 2 large egg yolks
- 700-750g pineapple jam (I used 2 1/2 large pineapples)
- roll into individual balls/logs, approx 3/4 tsp each
- 1 egg yolk + 1 tbsp milk (gently beaten)
Are these time consuming? Yes. But are they worth the effort? Definitely.
4 thoughts on “Revisited: Chinese New Year Pineapple ‘nastar’ tarts”
These tarts look delicious 🙂 Happy CNY!
Looks great. My grandmother’s recipe calls for squeezing the extra juice out before cooking it for 45 minutes. I save the juice in case it gets too dry. Also, it is spiced with cinnamon and clove.
Chanced upon your blog. Love it. Could I made these as open tarts?
You theoretically could – but the pastry is quite fragile (on purpose for ease of rolling), so I wonder if it may be a little too delicate. I personally prefer covered ones so have never tried the open versions! There are lots of great open top pineapple tart recipes on other blogs, may be worth comparing ingredient amounts as I suspect those may have a higher dry:wet ingredient ratio than this recipe.
Alternatively, if you don’t have a nastar mould you can just wrap each ball of jam up in the pastry, and make a criss cross design on the tops to simulate a pineapple.