The sun of the last few days has given us a craving for gourmet and lighter desserts. We want to give pride of place to fruit. Unfortunately, we quickly made the rounds of seasonal fruits. And, I didn’t want yet another apple dessert. So I turned to pineapple.
The idea of a pineapple tatin was appealing. The result is delicious.
I was inspired by C. Michalak-style tartes tatins. The way to do it is not classic, since the fruits are pan-fried and mixed with a caramel before being put in small moulds. It’s really very simple and practical to do. It is then enough to present them on a biscuit.
So I chose to make them with pineapple and lime. It’s slightly tangy, tasty to perfection… It’s a treat!
I simply placed them on a shortbread base.
For a nice presentation, I chose the brand new chic flash kit from Silikomart that I just received. The little extra is the decoration which allowed me to make a white chocolate mousse. And here is a wonderful dessert that will seduce and make all gourmets travel.
Pineapple and lime tatins:
75 ml liquid cream
1.5 sheets of gelatin (3 g)
Peel and cut the pineapple into small pieces. There must be about 700 g.
Melt the butter in a skillet and add the pineapple.
Cook over high heat for a few minutes, stirring regularly.
When the pineapples begin to color slightly, add the lemon zest and juice.
Cook for a few more minutes and set aside.
Hydrate the gelatin in a bowl of cold water.
Heat the cream.
In a large saucepan, add half the sugar and let melt over medium heat. When the sugar is melted in one place, add a little more. Proceed in this way until you have a nice caramel.
Add the hot cream off the heat, then the pineapples. Continue cooking until everything is well melted.
Add the drained gelatin. To mix together.
Divide the mixture into the 6 moulds.
Leave to cool then freeze for several hours.
White chocolate mousse:
50g white chocolate
1/4 sheet of gelatin (0.5 g)
50g whipped liquid full cream
Put the gelatin in a bowl of cold water to soften it.
Whip the cold cream into whipped cream.
Melt the white chocolate in the microwave in 20 second increments. stir each time.
Heat the milk.
Squeeze the gelatin and add it to the milk. To mix together.
Pour the milk over the chocolate in several batches while stirring vigorously. Let the temperature drop.
Add the whipped cream gently with a spatula.
Distribute this mousse among the 6 molds using a piping bag, then put in the freezer.
25g ground almonds
50g icing sugar
1 pinch of salt
Mix the flour, ground almonds, sugar, salt and soft butter into pieces.
Add the egg and to mix together until you have a homogeneous paste, without insisting.
The dough can be made in a food processor.
Flour the work surface, and roll out the dough.
Cut 6 bases to the size of the molds and place them on a baking mat.
Refrigerate for at least 30 minutes.
Preheat the oven to 160°C.
Cook for about 15/20 minutes.
Remove the tatins from the freezer and place them on the cooled shortbread bases.
Place a mousse on each tart. I covered them with white velvet spray.
Refrigerate while they thaw.
To finish: we can of course imagine other presentations with other moulds. Without the decoration mould, you can use a pretty nozzle.
With these quantities, you will have way too much shortcrust pastry. Personally, when I make a pie, I always keep the leftovers, spread out in the freezer. Here, I actually pulled out one of those remains.
The molds are not sold with the insert that would cut the dough to the right size.
So I drew a pattern. For this, I cover the base of a mold with a dark, syrupy liquid. I like to use my homemade coffee extract. It is then enough to turn it over on a sheet to have the drawing at the exact size. Easy!