Pina Colada tartlets

Name: Pina Colada tartlets
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 3 Eggs (size M); 150 g Sugar; 75 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 1 can(s) (236 ml) Pineapple in slices; 4 TABLESPOONS white rum; 1 Lemon; 250 g Mascarpone; 150 g Low-fat curd; 2-3 TABLESPOONS Coconut liqueur; 100 g Whipped cream; 30 g Coconut chips; 10 Cocktail cherries; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 10

3 Eggs (size M)
150 g Sugar
75 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
1 can(s) (236 ml) Pineapple in slices
4 TABLESPOONS white rum
1 Lemon
250 g Mascarpone
150 g Low-fat curd
2-3 TABLESPOONS Coconut liqueur
100 g Whipped cream
30 g Coconut chips
10 Cocktail cherries
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Stir the beaten egg white into the egg yolks. Mix flour, starch and baking powder, sieve onto the mixture and fold in.
2
Spread the mixture on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Drain the pineapple in a sieve, collecting the juice.
3
Mix rum and 6 tablespoons of pineapple juice. Remove the sponge cake from the oven, sprinkle with the rum-pineapple juice mixture and allow to cool. Squeeze lemon. Mix mascarpone, quark, liqueur, lemon juice and 50 g sugar with the whisk of the hand mixer until smooth.
4
Whip the cream until stiff. Cut pineapple slices into pieces. Fold cream and pineapple pieces into the mascarpone cream. Sauté the coconut chips in a pan without fat, remove. Remove the sponge cake from the paper, straighten it all around (approx. 36 x 30 cm) and cut it into 30 squares (approx. 6 x 6 cm).
5
Place 1-2 teaspoons of cream on each of 20 squares and place 2 pieces on top of each other. For every 10 squares, put a small blob of cream and place on top of the cream tartlets. Decorate the tartlets with coconut chips and a cocktail cherry.