Pineapple puff pastry tartlets with chocolate ice cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Place puff pastry slices next to each other and let them thaw at room temperature for 10-12 minutes. In the meantime, clean and peel the pineapple. Cut pineapple into very thin slices (25-30 pieces, works very well with a slicer). Place several slices on top of each other and cut out the stalk with an apple cutter. Roll out the puff pastry squares slightly (12.5 x 12.5 cm) on a floured work surface.

2. 2

   Cut out circles (about 12 cm Ø). Place on a baking tray lined with baking paper. Carefully place 4-5 pineapple rings (depending on thickness) in the middle of each circle. Sprinkle each pineapple ring with a little sugar. Brush the excess puff pastry with cream. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-17 minutes. Remove from the oven and place on a rack, allow to cool. Dust the edges of the puff pastry with icing sugar. Serve decorated with roasted coconut chips and mint leaves.

3. 3

   Brush the excess puff pastry with cream. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-17 minutes. Remove from the oven and place on a rack, allow to cool. Dust the edges of the puff pastry with icing sugar. Serve decorated with roasted coconut chips and mint leaves. Serve with whipped crème fraîche

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
420 kcal

CARBS
55 g

FATS
20 g

PROTEINS
4 g