Mini pineapple tarts

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Mini pineapple tarts

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 1 sheet butter puff pastry, partially thawed
  • 1/4 (240g) small pineapple, peeled
  • 1 tablespoon almond meal (ground almonds)
  • 25g butter, cubed
  • 2 tablespoons brown sugar
  • 8 small scoops vanilla ice-cream
  • 1 tablespoon desiccated coconut, toasted

Method

  • 1
    Preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper. Using a 10cm round cutter, cut pastry into 4 rounds. Place rounds on prepared tray.
  • 2
    Slice pineapple into 5mm-thick, 4cm (base) triangles. Sprinkle each round with 1 teaspoon almond meal. Arrange 5 pineapple pieces in a flower pattern on each round. Dot each tart with 1/4 butter. Sprinkle each with 1/4 sugar. Bake for 10 to 15 minutes or until golden and puffed. Cool for 5 minutes.
  • 3
    Place on plates. Top with ice-cream. Sprinkle with coconut. Serve.

Source: taste.com.au

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