Pineapple Tartlet

For the pineapple tarts, first bake the sponge cake base. Preheat the oven to 160 degrees Celsius, line the baking tray with baking paper.

For the dough, separate the eggs, beat the egg yolks with sugar until foamy, stir in the oil and flour and fold in the snow.

Pour the mixture onto a baking sheet so that you can cut out 6 dessert rings (8 cm). Bake the base until light brown, let cool and cut out 6 pieces with dessert rings.

For the filling, drain the pineapple slices well, reserving juice. Pour the juice into a saucepan, heat but do not boil.

Soften the gelatin in cold water, squeeze it out, dissolve it with 50 g sugar in the juice and let it cool down. Set aside 6 slices of pineapple, cut the rest into small cubes.

Stir the QimiQ Vanilla until smooth, stir in the cooled pineapple juice, coconut flakes and pineapple cubes. Season to taste with the remaining sugar and vanilla sugar and fold in the whipped cream.

Place one slice of sponge cake in each dessert ring, top with cream to 1/2 cm below rim. Pat 6 pineapple slices dry with kitchen paper and place on top of the cream. Place in the refrigerator overnight.

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