Filter
Reset
Sort ByRelevance
CARRIZALES
Tarte tatin with pineapple and chili syrup
Tarte tatin dessert with pineapple and chili syrup.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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! .
Blogs that might be interesting
-
75 minDessertpeeled pistachio nuts, dark chocolate 70%, oubli horns, fresh peach, fresh strawberry, fresh raspberries,chocolate horn with fresh fruit
-
30 minDessertsunflower oil, sugar, vanilla sugar, milk, egg, self-raising flour, baking powder, lemon zest, cocoa powder, orange grater, creme fraiche, forest fruits, powdered sugar, mint leaf,zebrataart
-
25 minDessertsoft butter butter to grease, baking flour to pollinate, sugar, egg, self-raising flour, milk, lecurd, icing sugar for dusting,stuffed cupcakes
-
195 minDessertcantuccini alla mandorla, butter, gelatin, vanilla bean, fresh cream, sugar, Limoncello,limoncello-panna cotta with cantuccine bottom
Nutrition
610Calories
Sodium8% DV200mg
Fat26% DV17g
Protein8% DV4g
Carbs28% DV85g
Fiber8% DV2g
Loved it