Tarte tatin with pineapple and chili syrup

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.

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.

Cut half of the pepper into pieces and stir in the chilli syrup. Let cool, store in a cool place.

Preheat the oven to 200 ° C.

Cut 4 slices of the pineapple. Remove the skin and the hard core with a sharp knife.

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.

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.

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.

Put a roll of rolvanillero ice cream on top and pour a bit of the homemade chili syrup over it. Yummy! .