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Tarte tatin with pineapple and chili syrup
Tarte tatin dessert with pineapple and chili syrup.
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Ingredients
Directions
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Heat the sugar in the water on low heat until syrup. Add the pepper to the syrup and let it gently draw for 15 minutes.
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Remove the red pepper from the syrup with a pair of tongs. Cut the stalk of the pepper and remove the seeds with a sharp knife.
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Cut half of the pepper into pieces and stir in the chilli syrup. Let cool, store in a cool place.
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Preheat the oven to 200 ° C.
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Cut 4 slices of the pineapple. Remove the skin and the hard core with a sharp knife.
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Let the rest of the sugar melt over low heat and light brown. Pour it carefully into the molds. Place a pineapple ring in each mold.
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Cover the rings each with a slice of puff pastry, put the dough between the pineapple and the edge well. Prick the dough with a fork.
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Bake the pineapple tarts in the oven in 20-25 minutes until golden brown and done. Leave them to cool for 5 minutes outside the oven and turn them over on 4 (dessert) plates.
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Put a roll of rolvanillero ice cream on top and pour a bit of the homemade chili syrup over it. Yummy! .
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Nutrition
610Calories
Sodium8% DV200mg
Fat26% DV17g
Protein8% DV4g
Carbs28% DV85g
Fiber8% DV2g
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