Indulge in the Sweetness of Resepi Tart Nenas Kiub: A Culinary Delight

Prepare to tantalize your taste buds with Resepi Tart Nenas Kiub, a delectable treat that blends the tangy sweetness of pineapple with a flaky, buttery crust. This mouthwatering dessert is a symphony of flavors, textures, and aromas, promising an unforgettable culinary experience.

As we embark on this delectable journey, we’ll explore the intricacies of crafting this delectable tart, uncovering the secrets to its irresistible charm. From the perfect balance of ingredients to the meticulous assembly, each step will be illuminated with precision and passion.

Ingredients and Proportions

The ingredients used in this recipe are carefully chosen to create a delicious and visually appealing tart. Each ingredient plays a specific role in the overall flavor, texture, and appearance of the dish.

Here is a detailed list of the ingredients and their proportions:

Tart Crust

  • 1 cup (120g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon ice water

The tart crust is made with a combination of flour, sugar, salt, butter, egg yolk, and ice water. The flour provides the structure of the crust, while the sugar adds sweetness and helps to brown the crust. The salt enhances the flavor of the crust.

The butter gives the crust a rich and flaky texture. The egg yolk helps to bind the ingredients together and gives the crust a golden color. The ice water helps to keep the butter cold and prevents the crust from becoming tough.

Nenas Filling

  • 1 can (14 ounces) pineapple chunks, drained
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup (60ml) pineapple juice
  • 1 tablespoon lemon juice

The nenas filling is made with a combination of pineapple chunks, sugar, cornstarch, cinnamon, nutmeg, pineapple juice, and lemon juice. The pineapple chunks provide the main flavor of the filling. The sugar adds sweetness and helps to thicken the filling.

The cornstarch helps to thicken the filling and give it a smooth texture. The cinnamon and nutmeg add warmth and spice to the filling. The pineapple juice and lemon juice add flavor and help to balance the sweetness of the filling.

Step-by-Step s

Resepi tart nenas kiub

Preparing this delectable tart involves a series of steps that require careful attention to detail. Each step contributes to the overall texture, flavor, and presentation of the final product.

Let’s delve into the step-by-step guide, ensuring a successful and satisfying baking experience:

Mixing the Pastry Dough

Begin by combining the flour, salt, and butter in a large bowl. Use your fingers to work the butter into the flour until it resembles coarse crumbs. Add the water one tablespoon at a time, mixing until the dough just comes together.

Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Rolling Out the Pastry

Once chilled, roll out the pastry dough on a lightly floured surface to a thickness of about 1/8 inch. Transfer the pastry to a 9-inch tart pan with removable bottom. Trim the edges and prick the bottom with a fork.

Blind Baking the Pastry

Line the pastry with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the edges are golden brown and the center is set.

Preparing the Filling, Resepi tart nenas kiub

While the pastry is baking, combine the pineapple, sugar, cornstarch, and water in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes, or until thickened.

Assembling the Tart

Remove the parchment paper and pie weights from the pastry. Pour the pineapple filling into the tart shell and spread it evenly. Top with the whipped cream and sliced kiwi.


Refrigerate the tart for at least 4 hours before serving. This will allow the flavors to meld and the tart to set. Cut into slices and enjoy!

Variations and Substitutions: Resepi Tart Nenas Kiub

This classic tart recipe can be easily customized to suit your preferences or dietary needs. Experiment with different fruits, spices, and toppings to create a unique and delicious dessert.

For a tropical twist, try using mangoes, pineapples, or papayas instead of pineapple. If you prefer a more tart flavor, cranberries, blueberries, or raspberries would be great options.


  • For a gluten-free crust:Use a gluten-free flour blend or make your own by grinding almond flour, coconut flour, or oats.
  • For a vegan crust:Replace the butter with vegan butter or coconut oil.
  • For a sugar-free filling:Use a sugar substitute like stevia or monk fruit.
  • For a dairy-free filling:Use coconut milk or almond milk instead of heavy cream.

Cultural Significance

The tart nenas kiub is a beloved dessert in Malaysia, where it holds significant cultural importance. Its origins can be traced back to the early 20th century, when Chinese immigrants brought their culinary traditions to the country. The tart nenas kiub quickly gained popularity, becoming a staple at celebrations and gatherings.

Symbol of Unity

The tart nenas kiub is often seen as a symbol of unity in Malaysia. Its diverse ingredients, including pineapple, coconut, and flour, represent the different ethnic groups that make up the country. The tart’s sweet and tangy flavor is said to reflect the harmonious blending of these cultures.

Nostalgia and Tradition

For many Malaysians, the tart nenas kiub evokes a sense of nostalgia. Its unique taste and texture remind people of their childhood and family gatherings. The tart is also often associated with traditional Malay weddings, where it is served as a dessert to symbolize prosperity and good luck.

Recipe Table (Optional)

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The table should include the following columns: Ingredient, Quantity, and Instructions. The table should be formatted responsively to ensure optimal viewing on different devices.


Ingredient Quantity Instructions
Puff pastry sheets 1 package (2 sheets) Thaw and unfold the pastry sheets.
Pineapple chunks 1 cup Drain the pineapple chunks.
Sugar 1/2 cup Mix the sugar with the pineapple chunks.
Cornstarch 1 tablespoon Sprinkle the cornstarch over the pineapple mixture.
Egg 1 Beat the egg in a small bowl.

Closing Summary

Tart nenas resepi gulung rangup sedap biskut raya

As we bid farewell to our exploration of Resepi Tart Nenas Kiub, let the lingering sweetness serve as a reminder of the joy and satisfaction that can be found in the culinary arts. Whether you’re a seasoned baker or a novice enthusiast, may this recipe inspire you to create your own unforgettable culinary masterpieces.

So, gather your ingredients, don your apron, and let’s embark on a sweet adventure that will leave your taste buds forever grateful.

Essential FAQs

What is the secret to a flaky crust?

The key to a flaky crust lies in using cold butter and working it into the flour quickly to prevent gluten formation. Chilling the dough before rolling it out also helps achieve a flaky texture.

How do I prevent the filling from becoming too runny?

To avoid a runny filling, ensure that the pineapple is well-drained and that you cook it down until it thickens. Adding a bit of cornstarch or flour to the filling can also help thicken it.

Can I use other fruits instead of pineapple?

Absolutely! Feel free to experiment with different fruits, such as mango, strawberry, or blueberries. Adjust the cooking time and sweetness of the filling as needed.