Tart Nenas Bunga with cream-cheesed doughThursday, September 16, 2010
Tart Nenas has become a must-served Raya cookie on the table for most families in Malaysia including mine. And most people would claim their mom's, or auntie's, grannie's or any other Jane's the best.
So do I.
My mom's recipe is my father's favorite since it melts in your mouth and the best part is the pineapple filling itself. The sweet-sour tasted jam was indescribable.Yummehs! For me, my mom is sooo good in making jam, you named it, from pineapple jam up to rambutan jam. And again it all were yummeh!
So, this year, I decided to bake my own tart nenas. My early plan was to follow my mom's recipe, kunun resepi warisan lah ;p, but I was tempted to try K. Fida recipe in MyResepi. She added cream cheese into the dough, and I presumed it would enrich the dough with "lemak2" flavor. And it did! So this recipe is totally a keeper. ;)
For the shape, frankly typing, I adore the old-shaped tart, round and love shapes, more that the 'gulong" one. Non other reasons except the shape reminisces me back into my childhood memories where we used to make tart nenas in that shape. Nolstalgic!
But on the other hand, I saw this flowery shape on Google and "sepantas kilat" did the tart with this shape. And it was a tedious job ever. It took me about 4 hours, bersekang mata, shaping up the petals and leaves. But the result was amazing. Definitely will make my tart with the Flower shape ever. :)
Will update more on this. Need to work some magic in the kitchen..