Victoria pineapple and lime tarts

A recipe from cooking-ez.com

For 6 tarts, you will need:

• 1 1 Victoria pineapple
• 2 30 g butter
• 3 50 g caster sugar
• 4 6 tart cases
• 5 200 g Lime crémeux
• Total weight: 1,580 grams

Times:

Preparation	Cooking	Start to finish
10 min.	11 min.	21 min.

Step by step recipe

1	Peel 1 Victoria pineapple and dice fairly small.
2	Melt 30 g butter in a frying pan on high heat. When good and hot, add 50 g caster sugar, then the diced pineapple.
3	Sauté until tender, then drain and set aside.
4	Divide the diced pineapple between the tarts.
5	Pour the lime crémeux over and refrigerate for at least 1 hour before serving. Best enjoyed cool, but not too cold.

Remarks

If you can, make your tart cases with coconut sweetcrust pastry.
Similarly, if you don't have a Victoria pineapple, a normal one will do fine.
In stage 3, you can caramelise the pineapple by cooking it until the juice evaporates completely, then flambé it with rum, if you like.

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