Pineapple tarts
Description
You can make the tartlets larger if you prefer, but I like the miniature ones better because they're perfect for dessert. To make pineapple tartlets, you'll need a ripe, juicy pineapple, a little rum (we'll add it to caramelize the pineapple and to the cream), and ready-made shortcrust pastry for the tartlet shells. You can also use ready-made tartlet molds. See the detailed recipe below.
Instructions
- 1
Step 1
First, prepare the caramel by dissolving the sugar over low heat, stirring constantly. Then add the orange juice, vanilla extract, and rum to the caramel.
- 2
Step 2
Peel the pineapple and cut it into six long triangular pieces. Completely coat them with the caramel-rum mixture and place in the oven for caramelization (bake at 180°C for 15–20 minutes, periodically basting with the juice and sugar mixture from the baking tray). Let them cool slightly, then place in the refrigerator. Once hardened, slice into thin pieces as shown in the photo.
- 3
Step 3
Make circles from shortcrust pastry for future tartlets.
- 4
Step 4
Place the circles into baking molds and put them in the refrigerator while you prepare the filling. Beat the softened butter with sugar, then add eggs, flour, and rum. Mix, add more coconut flakes, and beat again.
- 5
Step 5
Take the tartlet shells out of the refrigerator, place pineapple pieces on the bottom, then fill them with coconut cream. Bake in a preheated oven at 200 degrees.
- 6
Step 6
Bake until golden (about 20–25 minutes, maybe less). Watch so that the tartlets don't burn.
- 7
Step 7
Let the pineapple tartlets cool, then top them with additional pineapple pieces.
- 8
Step 8
Done.