Nastar Basket/Pineaple Tart Basket

Pineapple tarts or nanas tart refers to small, bite-size pastries filled with or topped with pineapple jam found in different parts of Asia. In South East Asia exists one form of pineapple tart. A different form of pineapple tart, also known as pineapple pastry or pineapple cake, is found in Taiwan

The pastry consists of a large proportion of butter and egg yolk, besides using corn strach, giving it a rich, buttery, tender and melt-in-the-mouth texture. The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices – usually cinnamon, star anise and cloves.

Typical shapes include a flat, open tart topped with pineapple jam under a lattice of pastry, rolls filled with jam that are open at the ends and jam-filled spheres.


  • 900gr wheat flour
  • 100 cornstrach
  • (mix wheat flour n cornstach then fried witout oil)
  • 500gr Margarine
  • 250gr Butter
  • 150gr Milk Powder (you can add it if you like milk taste)
  • 1 Egg
  • 2 egg yolk
  • 100gr Sugar Powder
  • 1/2 tsp vanili powder
  • Parmesan Cheese (for taste)
  • Pineapple jam (you can buy or made it from Pineapple puree add sugar n cook until boiled n add a little bit Cornstrach n weatflour n stir it well until thick)


  • Mix sugar, egg, egg yolk, margarine n butter until mixed then add flour, cheese n milk powder then mixed again n cover dough and refriegerate for about 30 minutes until firm.
  • Roll the dough into 1-inch balls and place on cookie sheets, put in the mold n Make a depression in the center of each dough ball and fill with Pineapple filling.
  • Roll the dough to make basket handle n put in top. Put mold in cookies tray n bake it for 10-20mnt,rotating sheets halfway through, until shiny and golden. Cool on wire racks.
  • Have a nice cooking all.




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