Melt In Your Mouth Pineapple Tarts | Nastar | 黄梨挞 | Pineapple Tart Balls | Chinese New Year Cookies

Happy 2021 everyone!
I hope that all of you had manage to rest up over the holiday period and are taking care of yourselves :)
This is my first recipe of the year and is also one of my favourite Chinese New Year festive cookies - Pineapple Tarts / Pineapple Balls / Nastar or whatever you would love to call it.
Sweet, sour, savoury, buttery and a one bite snack.
As usual, there are plenty of notes and tips in my blog post so do check it out for more details (link below) :)
Please stay safe and take care of yourselves!
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Ingredients List:
Pineapple Jam
Makes 22-25 x 8g fillings
400g pineapple, fresh or tinned pineapple in pineapple juice
50g white sugar
20g maltose
8 cloves
2 star anise segments
4 green cardamom pods, cracked
4 black peppercorns
1/2 tsp cinnamon powder
1/8 tsp salt
20g unsalted butter
1/4 tsp vanilla extract
Tart Dough
Makes 45 x 10g portions of dough (half the quantity if making only 1 batch of pineapple filling)
130g golden churn tinned butter (salted), softened
50g cream cheese, softened
40g icing sugar, sifted
Scant 1/2 tsp fine sea salt (1/4 tsp for a less savoury pastry)
2 large egg yolks
1 tsp vanilla extract
30g milk powder
10g custard powder
36g corn starch
130g cake flour
Egg Wash
1 egg yolk
2 tsp water
1/4 tsp melted butter
pinch of salt
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[@qamilaqamila8560]

The tart is melting in my mouth and the video melt in my heart...the cookies taste wow.... It's heaven

[@ltchong1324]

Thank you for uploading the recipe! Can’t wait to try it!

[@kyyte]

My goodness, I made these last year for lunar new year, and it was a smash hit. I wanted to do then again this year... Unfortunately, I forgot to print the recipe and was extremely upset thinking I wouldn't be able to find this again! I tried every combination of search terms on Google that I could think of - golden churn butter, star anise, etc. I recalled the ingredients, but not your blog name. I'm so glad to finally have found it again. No other recipe uses spices like yours does. Simply put, this is the most complexly flavoured and delicious pineapple tarts/cakes recipe I can find. TLDR: this is the best pineapple cake/tart recipe out there. Please put more tags on your blog!

[@chengruilee3746]

This is one very detailed video ... I like how u flesh everything out here which others tend to take for granted so ppl like myself (amateurs and keen experimenters) may give this a try more boldly. Well done and keep it up!

[@vijikrishnamoorthy1686]

What a beautiful and meditative tutorial! Gorgeous!

[@hananokami]

Thank you so much for this recipe!! I haven't even gotten to the final jam (it's boiling away now) and it's AMAZING. SO much better than the other pineapple jam recipes I've used, I'm so excited for the final taste test!! I'm sure it can surpass my fav tarts from Singapore!

[@ButtermilkPantry]

Aw, that is such a compliment. I hope you enjoyed the final pineapple tart!

[@sarsiselorio]

Been waiting for this. ✨

[@dancingqueenswim]

I like the spice bag idea. Will try it one day!

[@sarahcorke4252]

I’ve been so excited for this! I’m hopefully making today ☺️

[@ButtermilkPantry]

Have fun!

[@tiffanysalter4477]

Thank you for sharing! I love your recipe!❤️

[@YudycaPutra]

If you want to avoid making any crack, try to bake it low and slow (130 or 140 C) for 35 minutes first (no egg wash), then coat the tart with egg wash (less water) twice (let the first coat dry then re-coat it). After that bake it again with top heat only 150C for 20 minutes. This way you wont forgo aesthetic while retaining the taste.

[@wendyxiawen]

Not sure why but I burnt all my tarts when I follow this baking time :’)

[@YudycaPutra]

@@wendyxiawen then reduce the baking time. Don't strictly follow baking time, look for visual cues. The first part of baking, look for opague dry ish texture. Then the second part of baking, wait until for golden brown.

[@YudycaPutra]

@@wendyxiawen are you using fan assisted oven? Of fan assisted, 15 mnts 120-125°C then eggwash then 20-25mnts at 135°C

[@iblessyou.forextrablessing7597]

Too long . 160 degree 13-16 mins. 180 degrees 3 mins. I just made today no cracks

[@joel-cx7hm]

@@iblessyou.forextrablessing7597160 deg for no egg wash? thn 180 for egg wash

[@wandoesss]

Thank you so so much for such an amazing recipe!!! Just tried it and, even fresh out of the oven, they taste amazing! 💕💕💕

[@santolify]

I've seen many videos about this and felt intimidated about prepping the pineapple (I've done it many times before but with a sprained hand... 😖). Thank gawd your version allows me to forgo the huge prep work and dive straight into the recipe. Thank you!

[@farahnazbagherzadegan5470]

It looks yummy and great 😍👍 thank you for sharing ✨🙏

[@borednsleepy]

this is the first time i see a fully wrapped pineapple tart!!

[@mcrynja]

yaaaaaaas. So looking forward to making these

[@eefonglee]

Thank for the detailed instructions. Really appreciate it.

[@cherryontopbaking6340]

This looks so good!!

[@meckie9266]

Today, i made this for the 2nd time. It is my favorite recipe you shared with us, Thank you very much ❤❤❤

[@doncristobal33]

Really lovely, very calming video as well

[@elisapaton-og4087]

Wow looks so yummy

[@ellykhoshkele]

Thank you for this recipe! 😍 I can't wait to make it this weekend! 😍

[@ButtermilkPantry]

Enjoy!

[@ellykhoshkele]

@@ButtermilkPantry it was delicious!! My husband said it's the best pineapple tart he's ever had! 😍 I also couldn't find golden churn so i used red festher and it was delicious! 😍

[@msjenbottega]

I love your camerawork!

[@MrKittyfara]

I just bake some, taste just good, melted in my mouth, thanks for sharing

[@ButtermilkPantry]

So glad to hear that you like it! :)

[@angeljuanes767]

I loved

[@cindyespinar973]

Great! I was looking for a way to use my homemade pineapple jam

[@angelaherengt4944]

thank you

[@gayatribankeshwar618]

Thanks for a nice recipe!

[@arisu229]

I'm definitely going to make this.

[@ButtermilkPantry]

Hope you have fun making it! :)

[@ONIGIRIKITCHEN]

I have got pineapple cake as souvenir but never known that it can be baked at home. I love baking too ❤️ I must try it!! Thanks for sharing this!

[@tvsarahstv9732]

I like it♡

[@adelezayin9252]

❤Greetings! Was looking for a base which uses cream cheese n found u here. 😂 Just wanted to say, thank you so much for sharing, through the detailings u shared, shows how much effort you put into it. Love it! Am going to pick up all the ingredients now N start, coz my instincts tells me this is gonna be melty awesome!!!! Happy Blessed Chinese New Year ahead! ❤

[@linadecrava895]

We call this Nastar in my country. I've been making this cookie every year for big holiday. It's the most favourite cookie in my family. The difference from your recipe, instead of using maltose syrup, i use gelatine to make the pineapple jam texture more firm so it's easier to be rounded off as filling.

[@DragonYee64]

Hi Lina, how much gelatine do you use?

[@linadecrava895]

@@DragonYee64 just a little, i'm sorry i never weight it

[@hels1207]

Nice video. This's similar as Indonesian cookie called "nastar", i've tasted this Taiwan pineapple tart and taste same as nastar. We made nastar mostly on Christmas and Ied Fitri day.

[@jessicawong7644]

Love the videography and thanks for the recipe! Was wondering if I could replace maltose syrup with golden syrup for the jam?

[@ksay1kfu]

Tart nenas yummmm 😋

[@nguyengia1401]

Where did you get golden churn butter? I also live in Melbourne. I'll def try this recipe as I've have success with many of your recipes. You amos cookie recipe is bomb.

[@insyirahsafar]

Have a look at my Shorts vid of the Pineapple Tart my mom and I made by following your recipe. They are indeed melt in your mouth! And we're satisfied with the look & taste. Your recipe is loved 👍

[@sticker1011]

I've tried this recipe and the凤梨酥 turned out so yummy!! 烤好的时候超级香 凤梨酥有奶香味 吃起来超好吃的 我买的凤梨馅 所以会有些过甜

[@Lawakanuno]

Hi This is my first time watching your Channel and my first time to see for pineapple Tart eggwash used Water, i always use egg, oil and honey for make It Glowing 😄 i Will try This recipe because totally different with my pineapple tart recipe. Im never use cream cheese

[@fransiscadima9673]

If you want the jam to have yellowish golden color instead of brownish, don't add sugar from the start, rather wait until most of the pineapple liquid has evaporated.

[@UltraHanisah]

Ohh that makes sense! The longer the sugar is cooked, it will be caramelised. Thank you, will keep this in mind next time

[@munyeewong1387]

Just looking through some pineapple tarts recipes to try although I've tried many. I must say your recipe is well written, meticulously and beautifully executed. Only wonder why you don't go one step further and use fresh pineapples. Would I try it? Maybe one day when I want to pamper myself and my granddaughter. So much work to make 25 tarts is not my cup of tea. And that part about using gloves, the tarts are to be baked, all germs or bacteria will be killed. But if it were to prevent your hands to be sticky, I'll understand. It's much faster to do without using gloves. Anyway, I applaud you for your lovely work, the tarts must be wonderfully delicious!!!

[@user-nz1fn1kh2n]

Thank you for the recipe taste is very nice and melt in mouth. But the only question is for the pastry part can I use mixer to mix it before switch to Spatula ? Cos is quite hard for my hand if make it more quantity of the pastry . Thank you.

[@chenrowenais]

I baked these.. really good. A bit sticky dough but i dab my fingers with minimum flour to shape the balls. After baking there were fine crack lines. Perhaps i over baked as i wanted them to brown further 😄

[@kamuransahin4935]

Its amazing even after 30 years in Kitchens, you guys make it really interesting even for me. Can you also please educate others how to make decent videos. Cheers. 🤞🤞🤞 🤣🤣🤣.

[@afifahhr6535]

i really like your recipe!! i tried making your famous amos chocolate chip and its really good. thank you for sharing your recipe i will try this when eid/hari raya coming 🤍🤍

[@melanieeng2570]

Tried this pineapple tarts recipe. Indeed delicious! But I used ready mixed pineapple paste. Just follow the pastry dough recipe only.

[@ritakarim9456]

Hi. Thank you for sharing an awesome receipe. I want to try but can I replace cake flour with all purpose flour?

[@crimsonpops6904]

thanks for the recipe! could i ask two questions: 1. if i'm using fresh pineapples, how many of it would I need to get around 400g? 2. can i do away with the icing sugar? and should i replace it with normal sugar?

[@natalieyong8748]

I tried it, it is super delicious. Really impress

[@lucinatalib4931]

I love Indonesien cooking

[@Mega-nz9pf]

6:26 that's the most perfect pineapple jam ever, so smooth and shiny

[@irenethien78]

Tq for the recipe and tutorial..

[@ButtermilkPantry]

My pleasure 😊

[@irenethien78]

Can I skip the milk powder?

[@sharonlow3527]

Hey Sara, thanks for the video! Curious to know what your thoughts are on the tinned Golden Churn vs. the chilled version from the same brand? Thanks!

[@surianilim7849]

she mentions it in her blogpost saying 'There is also a refrigerated Golden Churn butter option but the flavour isn’t quite the same.'

[@Geejan101]

Hi is it a must to use canned butter? How do I store the remaining butter never brought canned ones before. Any huge difference in the pastry taste?

[@gin5098]

HI I am very keen to do this and am currently cooking the jam! However I am under lockdown and have only cake flour and corn starch in my pantry. Please please let me know if I could omit the milf powder please. Thanks!

[@JasSchMin]

gonna make this 2moro starting with the jam, then continue on Sunday hehe, got all the fresh nenas ready ...excited! Your gooey CC cookies are delicious , made it last year. You reckon one day you can make some cookie using gula melaka and pandan?

[@azwins.a14]

Hi! Can we make this into shapes of flowers?

[@aruljothi8305]

Thank you for sharing this recipe. I baked it and turn out well. The taste is totally different from the normal tarts. Got good feed back from my friends. Thank you. ❤🙏

[@leen_s.]

Hi Sara, thanks for your recipe! I am working on a batch now, and I must admit I had no patience to refridgerate the dough for a few hours let alone overnight! May I ask if I added in more flour - would it be less of a wet dough for me to work on the baking straight away? Eg. say another 50g more or so of flour? Also this is absolutely my first time making pineapple tarts and I'm so glad I decided to try your recipe! It smells so buttery!

[@Joopy707]

I’m no baking expert but I would try putting the dough into the freezer for 30 mins and then moving it to the fridge until you need it if you really were in a rush

[@leen_s.]

@@Joopy707 Thanks, great tip! /..\

[@serenetan6994]

Hi! May I check if the butter and eggs have to be at room temperature?

[@hellopeeps4931]

We called these NASTAR in Indonesia, one of my favorite snack

[@IngaHicks]

I wonder can you do this with other fruits like strawberries and raspberries?? Or does it have to be a fibrous fruit like a pineapple??

[@betterlife4087]

You are creative and I hope that you write the components of each recipe in Arabic translation as well

[@Megan6772]

Do you think I could sub gluten free flour for the cake flour?

[@newgh0st]

Hi, can you share the brand of milk powder used?

[@miny2751]

Hi, would love to try out this recipe! I'm wondering of it's possible to use the same crust recipe for open faced pineapple tarts instead?

[@honeyfromthebee]

Yay!!! You're back!!

[@ButtermilkPantry]

Good to be back! XD

[@chaneliza6075]

I noticed that when I whipped the butter, I may have ave wipped it for too long that it became creamy and kind of watery. It should be not like this right?

[@lindawong5952]

Hi there, may I confirm is it really use salted butter? Won’t the pastry be too salty?

[@rynho1369]

Glad to have found this tutorial,very close to what I've hoped to achieve in mind. May I ask , to double this recipe,do I double the quantity for all the ingredients listed? Thank you!

[@ButtermilkPantry]

Hi, you can definitely double the recipe if you wish. The jam might take a little longer to cook down but it will work the same. Just be sure it is at the right consistency.

[@mwingito]

Hi, thanks for the recipe. What is the difference with the creaming butter and sugar method untill mixture really light and fluffy? And is it a must to keep in the fridge overnight?

[@ButtermilkPantry]

It gives it a lighter texture :) And you dont have to fridge it overnight, it is just that I don't use alot of flour in this so as you can see the pastry is soft. Thus placing in the fridge makes it easier to work with. But even just 1-2 hrs in the fridge will be fine or even in the freezer if you are low on time.

[@mwingito]

Thanks for your reply. Another question, do you feel any difference by using canned butter (golden churn and wijsman) and refrigerated butter?

[@jielynvibar3163]

Can i use almond flour? thanks

[@chaneliza6075]

I try the pastry recipe a few times, I follow the time to bake them. It is crispy soft for the first day, after that it becomes very soggy and turn mouldy by the fifth day or so.. what could be the reason?

[@geoklinglaw8481]

is there a substitute for milk powder? is it ok if i dont put milk powder?

[@engkeeau2397]

Hello! thank you for sharing the recipe, I am wondering if making a big batch of pineapple filing (like 6 batches), do you recommend storing them in fridge? if so, how many days? Thank you.

[@ButtermilkPantry]

Hi, i would just shape and freeze them all :)

[@engkeeau2397]

@@ButtermilkPantry Thanks for your quick reply! I'm excited to try this recipe and share them with friends :D

[@kaylakat1973]

@@ButtermilkPantry so u can store the unbaked tarts in freezer? As i still have a lot to do but in UK we can't see friends n family so wanted to make some to keep for them.

[@Megan6772]

@@kaylakat1973 I imagine you can, yes. Did you end up trying that?

[@kimcruz3889]

Can i use glucose instead of maltose?

[@jessietan1376]

Hello! May i know what could be the factor causing my tart cracks when baking? Thanks for your response in advance!

[@ButtermilkPantry]

Hi, there are notes on it in the blog post :)

[@haruchandes2850]

For my sake imma just write this down (only batter) 130g butter 50g cream cheese Scant??? Sea salt 1/2 tablespoon Mix 40g icing sugar Mix 2 large egg yolks Mix 30g milk powder 36g corn starch 10g custard powder/ or equal amt of starch Mix Change to spatulas 1tsp vanilla essence 130g cake flour Fold in Then refrigerate

[@jjtravelandeats6610]

hi. i would love to try your recipe, i have one question, the filling is placed in the freezer in the ice section?

[@sherryllean4633]

Thinking the same question.

[@wendyxiawen]

Yes, so it’s easier to shape

[@knightshade909]

After baking, how long would you advise to keep it for?

[@ButtermilkPantry]

I recommend letting it sit for at least 3 days. But it will last at room temp for at least 2 weeks... or like any other CNY goodies would. :)

[@jeanteo7863]

Hello If I dun add cream cheese what can I replace it with?

[@ivy7458]

Are these freezer friendly? If so, would like to know which one is the best to freeze, the unbaked balls or baked ones?

[@ButtermilkPantry]

I would freeze them before baking them rather than after. and you can just pop them into the oven when you are ready to bake them but add additional time to it.

[@amytan4785]

Hi! Can I substitute salted butter with unsalted butter and I add a little salt to it? Can find salted golden churn at the moment 😔

[@cl9375]

Of course!

[@helencheang5830]

Hello Sarah, Thank you for the recipe. I have a question. Is it possible to freeze the dough for 30 minutes, take out to roll into 12 gram balls and then refrigerate overnight? Following day assemble. Singapore is humid and with warm hands the dough won't be firmed enough to put the filling. Look forward to your reply. Thank you.

[@ButtermilkPantry]

Yeap! :)

[@helencheang5830]

@@ButtermilkPantry Thank you

[@annngou3717]

Hi, can we omit the corn flour and remain the custard powder? May we know what's the purpose of using the corn flour in this recipe?

[@simplyme3306]

corn flour gives the melt in the mouth texture

[@marilynangpy]

May I know what's the size of the tub in ml and how many can you fit inside? The size of the balls approx? Can it be kept in a non air tight container? Thank you!

[@ButtermilkPantry]

I am not too sure of the exact size, maybe around 600, and it fits 15

[@jossiejeya424]

How long can the baked tarts last in room temperature, making for festive for family and friends

[@ButtermilkPantry]

I haven't done a proper test but have left it for 3 weeks and didn't notice any issues with it :)

[@ginnyc6391]

Hi dear, can I replace white sugar to maltose syrup or brown sugar for the pineapple filling ??

[@ButtermilkPantry]

brown sugar would be my recommendation, but it will change the colour and add a little bit of molasses flavour which isn't bad, just different. :)

[@elf11beauty]

Years late but this looks like a great recipe! It'll be my first time making these this Lunar New Year! Was hoping to ask if milk powder is the same as skimmed milk powder that's usually called for in baking? 😆

[@ButtermilkPantry]

Hi, you can use skim milk powder but I use the full fat one. It will affect the fat content in the dough slightly but not too much :)

[@elf11beauty]

@Buttermilk Pantry I see! Hmm this also isn't by any chance like instant powdered milk sold at the groceries right? One where we can just add hot water and drink? This is common in my country but not entirely sure if this is what's used in baking 😅

[@ButtermilkPantry]

That's the one :) You can find it at the long life milk aisle in the supermarkets here, not the baby milk formula though :D But I know some people who have messaged me saying that they have used that in a pinch cos that's all they had at home haha

[@elf11beauty]

@Buttermilk Pantry oh wow now I've learned something new! Didn't know that could come in handy to have at home! Thanks for the replies! :)

[@milokissiver]

what can be a substitute for cream cheese?

[@sheryltoh4854]

Hi , do I need to take out the frozen jam to defrost?

[@jennywong5575]

The whole point of freezing the jam is to make it easier when you cover with the pastry, don’t defrost it, keep it as cold as possible, otherwise the jam will mix with the pastry when you roll it.

[@cygirl91ify]

Hi sorry. Jz wondering. Im making this fr coming chinese new year. Isit necessary to put cream cheese in? Will it make any different if i dont have it?😀 pls replyy. Thanks

[@ButtermilkPantry]

Hi, there are some notes on this in the blog post as to why I added cream cheese to it :) I would definitely recommend adding it if possible

[@cygirl91ify]

@@ButtermilkPantry ok sis. One more question. We have to use cake flour? Can use nrmal flour instead?

[@aisyahprem581]

If use others flour can?

[@natelielim9044]

hello! are there any substitutes for cornstarch?

[@ButtermilkPantry]

Hi, you can substitute with around double the quantity of the weight of the corn starch with cake flour but you won't get the same consistency and tenderness in the pastry.

[@jollypp4203]

I can only find tinned pineapple with syrup should I reduce the amount of sugar?

[@ButtermilkPantry]

You will need to reduce the sugar and drain off the excess. You will also need to use 400g of pineapple :)

[@uniceyspider]

Hello! Can i use malted milk powder and normal salt?

[@ButtermilkPantry]

Malted milk powder will impart a taste that is too drastically different. You can use normal salt but depending on the grain size you might get parts that are bits of salt because it doesn't incorporate as well.

[@leckasisley]

I followed all the steps but why does my tarts melt whilst in the oven?

[@sesisefmu8669]

Indonesian call it NASTAR .. annual cookies 😄

[@blursotong4927]

Hi I just chance on your video as I looking for cream cheese tart recipes. 2 questions if you could help me : 1. Can I make it as open face instead of ball? 2. How long can I keep at room temperature? Thanks in advance and very gracious of you to share your recipe and video. Thanks

[@ButtermilkPantry]

Hi, you can definitely make it open face if you wish but be sure the dough is cold when rolling out as it is a rather soft dough. If you find it too soft to handle you can add a touch more flour to it. :) As for storage, it will be the same as the pineapple tarts you purchase at shops for the most part. so long as it is stored in an airtight container I would say storing it for at least 2 weeks will be fine.

[@blursotong4927]

Hi chef I going to bake again. Is it possible to reduce to 1 egg yolk? This is yummy but feels guilty after eating. Hahaaa

[@blursotong4927]

Chef, the 1 yolk only formula makes dough harder to handle but final product is even more melt in the mouth