Go Back
–+ servings
Freshly made glossy pineapple tarts arranged on a golden tray, showcasing their shiny yellow coating and soft texture, perfect for dessert or tea time.
Print Recipe
5 from 1 vote

Pineapple Tarts (Nastar)

These Indonesian pineapple tarts (nastar) are soft, buttery cookies filled with sweet pineapple jam. Small, round, and beautifully golden, they’re a classic treat often served during holidays and celebrations.
Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Course: cookies, Dessert, Desserts, Snack
Cuisine: Indonesian, Malaysian
Diet: Halal, Vegetarian
Servings: 70 pieces
Calories: 46kcal
Author: Claudia

Ingredients

  • 200 gr unsalted butter mix 25% with margarine
  • ½ tsp vanilla extract
  • 2 egg yolk
  • 30 gr powdered sugar
  • 50 gr milk powder
  • 40 gr cornstarch
  • 200 gr cake flour

Egg Wash

  • 4 egg yolk
  • 1 tbsp condensed milk
  • 1 tbsp coconut oil

Instructions

  • Soften the butter with a whisk or hand mixer for about 1 minute until smooth and creamy. Add the vanilla extract and egg yolk, then mix for another 30 seconds until combined.
  • Sift the powdered sugar, cake flour, and cornstarch into the butter mixture. Gently fold everything together with a spatula until the dough is evenly combined.
  • The dough should be soft, smooth, and easy to shape. Roll the pineapple filling and dough into small balls—5 g for the filling and 8 g for the dough.
  • Flatten one piece of dough gently with your hand. Use a toothpick to place the pineapple filling in the center of the flattened dough. Wrap the dough around the filling, seal it completely, and roll it into a smooth ball.
  • Place the shaped dough balls onto a lined baking tray, leaving some space between each cookie.
  • To make the egg wash, mix the egg yolks with condensed milk and oil (I like using coconut oil). Strain the mixture to remove any lumps so you get a smooth egg wash. Set aside.
  • Bake the cookies without egg wash first in a preheated oven at 140°C (285°F) for 15 minutes.
  • Remove them from the oven and let them cool completely. Once cooled, brush the cookies with egg wash. After finishing one round, repeat the brushing process starting again from the first tray to create an even glossy layer.
  • Return the cookies to the oven and bake again at 140°C for 20 minutes until golden.
  • When the cookies come out of the oven, gently brush the tops once more with a clean brush. This final step gives the pineapple tarts their beautiful glossy shine.
  • Let the cookies cool completely before storing them in an airtight jar. Enjoy your buttery, melt-in-your-mouth pineapple tarts!

Notes

  • Use thick pineapple filling - The filling should be thick and easy to roll into balls, not wet or sticky. Watery filling can cause the dough to crack during baking.
  • Cool before applying egg wash - Let the cookies cool completely after the first bake before brushing with egg wash to keep the surface smooth.
  • Strain the egg wash - Straining removes lumps so the egg wash goes on smoothly and creates a polished finish.
  • Brush two thin layers - Apply the egg wash lightly in two thin coats rather than one thick layer for even color and shine.
  • Do the final brush - After baking, gently brush the tops with a clean brush to enhance the glossy finish.
  • Honey works too - You can substitute the condensed milk in the egg wash with honey for a similar golden shine.

Nutrition

Serving: 1piece | Calories: 46kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 4mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.1mg