Pineapple and coconut tartlet with hot chocolate

Name: Pineapple and coconut tartlet with hot chocolate
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 7-10 Tbsp Grease; 2 TABLESPOONS + 50 g sugar; 6 discs Pineapple (can); 1 egg + 1 egg yolk (size M); 1 package Vanillin sugar; 75 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 50 g Coconut flake; 75 ml Sunflower oil; 50 ml Coconut liqueur; 2 TABLESPOONS Coconut chips; 50–75 g Dark chocolate coating; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

7-10 Tbsp Grease
2 TABLESPOONS + 50 g sugar
6 discs Pineapple (can)
1 egg + 1 egg yolk (size M)
1 package Vanillin sugar
75 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
50 g Coconut flake
75 ml Sunflower oil
50 ml Coconut liqueur
2 TABLESPOONS Coconut chips
50–75 g Dark chocolate coating
baking paper

Directions

1
Grease six preserving jars or ovenproof moulds (each with a capacity of approx. 1⁄4 l) and sprinkle with 2 tablespoons of sugar. Place 1 pineapple slice in each glass. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2).
2
Cream egg, egg yolk, 50 g sugar and vanillin sugar with the whisks of the hand mixer. Sift flour, starch and baking powder over it. Add the coconut flakes, oil and liqueur and stir everything in. Fill the dough into the glasses and bake in the hot oven for about 25 minutes.
3
Spread the coconut chips on a piece of baking paper and place them next to the moulds in the oven. Roast for 8-10 minutes. Remove the tartlets and chips and let them cool down. Turn the tartlets over if necessary.
4
Shortly before serving, chop the couverture and melt in a hot water bath. Serve tartlets with chocolate and coconut chips.