PINEAPPLE & COCONUT TART
PREPARATION: 10min ~ COOK: 20min ~ READY IN: 35min
- Preheat the oven to 180 degrees celsius. Place 2 small cast iron pans onto high heat. Add the sugar, water, coconut and butter into each of the pans then add a pinch of salt to season. Allow the sugar to caramelise.
- Place each of the pineapple rounds in the pans with caramelised sauce. Cut Borg’s Puff Pastry into two circles to fit neatly on top of each pineapple round. Place pans in the oven for 15-20 minutes.
- Remove pans from oven and place on a cooling rack. Flip the tarts so that the pineapple is facing up on the plate. Use leftover sauce in pan to pour over the tarts. To serve top with fresh mint.