Pineapple – chantilly

Pineapple – chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
1 small pineapple
20g icing sugar

White topping

Quantity Ingredient
1 quantity Chantilly cream

Method

  1. To make the base, follow the recipe for shortcrust pastry.
  2. To make the colour topping, preheat oven to 180°C and line a tray with baking paper. Remove the top of the pineapple and, using a mandoline or a sharp knife, cut 10 thin slices of pineapple. Arrange the slices on the prepared tray and sprinkle with the icing sugar. Cover with another sheet of baking paper and pour some rice or baking weights over the top to hold the paper down. Cook for 30 minutes, or until the pineapple is well caramelised. Meanwhile, cut the skin off the remaining pineapple and cut the flesh into small cubes.
  3. To make the white topping, follow the recipe for Chantilly cream.
  4. Spread the cream over the pastry. Arrange the pineapple cubes on the upper part and then place the candied slices over the top.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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