Pineapple Tart Tartin
A simple flavour packed dessert that's perfect for spring. A recipe that ticks all the boxes for those sweet and spicy foodies, with our Kashmiri Chilli & Ginger White Condiment. Caramelised Pineapple on buttery pastry, drizzled with a chilli syrup. Yum!
Ingredients:
- 1 Pineapple, cored and sliced into rings
- 1 sheet of puff pastry
- 1 fresh chilli, chopped and diced into small pieces
- 1 tbsp Kashmiri Chilli & Ginger White Condiment
- 2 tsp sugar
Method
- Preheat the oven to 200C/gas 6/fan 180C.
- Sprinkle sugar over a 4 cup Yorkshire pudding tray.
- Add 1 disc of pineapple to each tray, and top with a disc of puff pastry, measuring 1cm larger than the cup in the tray.
- Place in the oven for about 15 - 20 mins until the pastry is golden and crispy.
- Place a chopping/serving board gently on top of the cooked pastry and flip over so the individual tarts come on on to the board. The pineapple should be caramelised but use a blow torch to brown if needed.
- To make the pickled chilli syrup, add teh diced chilli to a pan with balsamic and sugar and heat gently for about 5 mins until reduced slightly. Use to drizzle over your pineapple. Serve with vanilla icecream.
Tip - Pickle your left over pineapple in left over vinegar and serve with tacos or add to a pizza!