Pineapple Tart/Nastar Rolls
3 Large Ripe Pineapples, skin and cut into chunks
200 g to 350 g Sugar (adjust accordingly)
5 cm Cinnamon Stick
3 Pandan leaves, cleaned and knotted
80 g Golden Syrup or Maltose
Blend the pineapple chunks in a blender or a food processor. Then pour into a sieve and drain off some of the juice.
Place the pineapple, sugar, cloves, cinnamon stick and pandan leaves in a heavy bottom saucepan and cook over a low heat. Adjust the sugar accordingly. Stir frequently until the jams are slightly thick and add in the golden syrup. Then cook until the jam is thick and glossy. Remove from the heat and set aside to cool. Then roll the pineapple jam into a small cherry sized balls.
2 Sticks (227 grams) Unsalted Butter, softened
30 g Confectioner Sugar
A Pinch of Sea Salt
1/2 tsp Vanilla Extract
2 Large Egg Yolks
300 g All-Purpose Flour, sifted
2 Tbsp Custard Powder, sifted
1 Large Egg Yolks, lightly beaten for egg wash
Preheat the oven to 180˚C and line baking tray with parchment paper.
In a large mixing bowl, combine the butter, sugar and salt. With a wooden spoon mix until they are well combined and add the egg yolks and vanilla extract. Then mix in all the sifted flour, custard powder, and knead lightly to form soft dough.
To shape the tarts - Push some dough through a Nastar mold into a long strip. Place a ball of pineapple jam, and roll up into a roll. Place all the rolls on a baking sheet lined with parchment paper, and brush with some beaten egg wash. Bake the rolls for about 18 to 20 minutes, or until golden in color.
Cool on the rack and store in airtight cookie jar.
Makes about 55 cookies