Tartes Fines with Pineapple and Chilli - Serves 2
This is one of my favourite dessert recipes combining chilli with Tabsco, pineapple, ginger and honey. It looks stunning when finished and is great served with crème fraîche.
1. Cut the pineapple into slices 2mm thick, and remove the hard central core.
2. In a dish, combine the lemon juice, rum, honey, ginger, chilli, vanilla, Tabasco and water. Add the pineapple and marinate for 12 hours in the fridge.
3. Roll out the puff pastry and cut out two discs to roughly the size of a side plate. Open-freeze for 30 minutes.
4. Preheat the oven to 180°C/Fan 160°C/Gas 4.
5. Drain the pineapple, reserving the marinade, and set aside. Pour the marinade into a saucepan and on a gentle heat reduce to a syrup. Pass through a sieve and cool.
6. Take the pastry out of the freezer and put the discs on a baking tray lined with greaseproof paper. Cover with another sheet of greaseproof paper and then put another baking tray on top to prevent the pastry rising. Bake in the preheated oven for 5 minutes.
7. Remove from the oven. Place the trays on the floor, put an old newspaper on top, laid out flat, and stand in the centre so that your weight flattens the pastry. Return to the hot oven and bake for 7 minutes.
8. Remove from the oven, and lift off both the second baking tray and the greaseproof paper. Arrange the reserved pineapple slices on the pastry circles, drizzle with the syrup and dust with icing sugar. Return to the oven for 8–10 minutes, or until bubbling.
9. Meanwhile, chop the mint and add to the crème fraîche with a squeeze of lemon.
10. Serve the tartes hot from the oven, accompanied by the crème fraîche.
This recipe is taken from Jean-Christophe's 'Everyday Novelli' book.