Learn from us: Recipes Chinese New Year Pineapple Tarts

Nastar Dough

Ingredients A :

• 200 g FILMA® Prestige (Butter Blend Margarine)
• 50 g Powdered Sugar
• 2 Egg Yolks
• 5 g Strawberry Paste
• Red Food Colouring (as needed)

Ingredients B :

• 50 g Full Cream Powdered Milk
• 300 g All-Purpose Flour

Nanas Cranberry  Jam Filling

• 500 g Grated Pineapple
• ½ tsp Salt
• 175 g Granulated Sugar
• 150 g Candied Cranberries, chopped into small pieces

Cook the grated pineapple and salt until the liquid evaporates. Add the granulated sugar and cook until the mixture thickens into a jam-like consistency. Stir in the chopped candied cranberries and mix well.

Instructions :

Nastar Dough 

1. Whisk ingredients A until well combined.
2. Add ingredients B and mix until fully incorporated.
3. Weigh out 30 g portions of the nastar dough and 15 g portions of the cranberry pineapple jam filling.
4. Wrap the jam filling with the dough and place it into a dragon or lion-shaped nastar mold that has been dusted with a little flour to help release the tarts from the mold.
5. Press gently, remove the nastar from the mold, and place them on a baking tray greased with white butter.
6. Bake in a preheated oven at 150°C for 25 – 30 minutes.