Pineapple tart, also known as kue nastar in Indonesia, kueh tae or kuih tair in Malaysia, kuih tat nanas in Brunei, and kuih tat nanas in Singapore, is a small, bite-sized tart that is typically found throughout different countries of Southeast Asia.
It's possible that the pineapple tart was created in the sixteenth century. Around this period, Portuguese traders introduced the pineapple, a South American fruit, to Asia and the Malay Peninsula.
The pastry has a creamy, buttery, supple, and melt-in-your-mouth quality since it is mostly made of butter and egg yolk with a small amount of maize starch. A mixture of sugar and spices, typically cinnamon, star anise, and cloves, are caramelised to create the pineapple jam, which is typically made by slowly reducing fresh pineapple that has been grated. Pineapple tart is a delicious dessert that startles the taste buds instantly. Do you know you can make no-bake pineapple tart at home?
Ingredients
1. cashews soaked for two hours
2. 2 tablespoon Sugar
3. 1 tablespoon
4. Lemon juice
5. 1 tin pineapple slices Chopped pineapple 1
6. 1/2 cup dates chopped
7. 1/4 cup almonds
8. Water if needed
Method
1. If necessary, add a little water to the mixture of dates and almonds.
2. Layer the paste you just produced in a pie pan. For one hour, place this in the freezer.
3. Blend the ingredients listed under "filling" in a bowl. Keep one piece aside for garnish.
4. Next, spread this mixture over the crust and place it in the freezer for 30 to 60 minutes.
5. Sliced or whole pineapple slices can be added as a garnish on top of the tart.