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Make the Dough

  • Margarine 250 g
  • Egg Yolk 3 pc
  • Icing Sugar 150 g
  • Egg White 1 pc
  • Low-Protein Wheat Flour 350 g
  • Corn Flour 1 tbsp
  • Milk Powder 1 tbsp

Make the Nastar

  • Egg Yolk 2 pc
  • Egg White 1 pc
  • Margarine 1 tbsp
  • Egg Yellow Food Colouring
  • Sweetened Condensed Milk 1 tsp
  • Pineapple, blended 1 pc
  • Granulated Sugar 1 tbsp
  • Cloves 2 pc
  • Cake Margarine 2 tbsp
  1. Make the Dough

    • Whisk margarine, egg yolk, icing sugar, egg white and potato until the mixture is “halfway fluffy”. Add wheat flour, corn flour and milk powder. Whisk evenly. Mix well.
    • Let the mixture rest for 15 minutes until it settles well.
  2. Make the Nastar

    • Fill with pineapple filling (pineapple, sugar, cloves and cake margarine) and shape the tarts as you like.
    • Bake them in the oven at 160°C until ¾ cooked.
    • Then glaze (egg yolk, egg white, margarine, food colouring, condensed milk) the tarts twice. Let them dry, then bake them again at a high heat (oven temperature at 180°C) until golden.