The flaky crusts combined with the rich pineapple centre make this tart a wonderful small meal. These tarts make the warm season all the sweeter.
Hope you'll enjoy making this recipe as much as I did.
Ice Cream Ingredients:
vanilla ice cream
shredded coconut, toasted
1 1/2 sheets puff pastries
6 Pineapple slices
demerara sugar or brown sugar
Caramel Sauce Ingredients:
100g demerara sugar
For the Ice Cream:
Roll vanilla ice cream on toasted coconut and put back in freezer again.
For the Tart:
Cut puff pastries into 4 equal squares and lay on lined oven tray.
Beat egg and brush them on the pastries.
Sprinkle demerara sugar on top of the pastries.
Put one slice of pineapple on top of each pastry.
Bake for 200C for about 15-20 minutes or until sugar has caramelised.
For the Caramel Sauce:
Over medium heat, melt butter and demerara sugar in a pan. Keep the mixture at a slow boil for 7-9 minutes or until it turns golden in colour, turn off the heat.
Serve pineapple tart with coconut ice cream and drizzle caramel sauce on top.