Pina Colada tartlets with tender chocolate sauce

Name: Pina Colada tartlets with tender chocolate sauce
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 2 TABLESPOONS + 125 g sugar; 6 small pineapple slices (tin); 8 TABLESPOONS Pineapple juice (can); 75 g Flour; 75 g Cornstarch; 2 coated Tsp Baking Powder; 3 Eggs (size M); 1 package Vanillin sugar; 75 g Coconut flake; 125 ml Sunflower oil; 125 ml Coconut liqueur; 50 g Dark chocolate coating; 50 g Whipped cream; 10 g Coconut oil; 40 g Coconut chips; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

2 TABLESPOONS + 125 g sugar
6 small pineapple slices (tin)
8 TABLESPOONS Pineapple juice (can)
75 g Flour
75 g Cornstarch
2 coated Tsp Baking Powder
3 Eggs (size M)
1 package Vanillin sugar
75 g Coconut flake
125 ml Sunflower oil
125 ml Coconut liqueur
50 g Dark chocolate coating
50 g Whipped cream
10 g Coconut oil
40 g Coconut chips
7-10 Tbsp Fat and flour
baking paper

Directions

1
Caramelise 2 tablespoons of sugar in a pan. Turn pineapple slices in the caramel. Deglaze with pineapple juice, bring to the boil and boil down to 1/4. Mix flour, starch and baking powder. Beat the eggs, 125 g sugar and vanilla sugar with the whisk of the hand mixer until creamy white.
2
Alternately add flour mixture, grated coconut, oil and liqueur and stir in. Grease 6 preserving jars (250 ml capacity each) and sprinkle with flour. Distribute the pineapple into the glasses. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes. In the meantime chop the chocolate coating. Bring cream to the boil, add couverture and coconut oil and melt at low heat. Put the sauce in a cool place. Take the finished cake out of the oven and let it rest in the glasses for about 10 minutes. If necessary, turn the cake over or let it cool down in the glasses.
3
In the meantime chop the chocolate coating. Bring cream to the boil, add couverture and coconut oil and melt at low heat. Put the sauce in a cool place. Take the finished cake out of the oven and let it rest in the glasses for about 10 minutes. If necessary, turn the cake over or let it cool down in the glasses. Spread the coconut chips on a baking tray lined with baking paper and roast in the oven at the same temperature for 10-15 minutes. Decorate the cake with icing and coconut chips on plates or in the glasses
4
45 minutes waiting time