Pineapple tatin cake

Pineapple tatin cake
Pineapple tatin cake 5 1 Stefano Moraschini

Instructions

2_18890 Pineapple TATIN CAKE INGREDIENTS for 4 PERSONS 250 g of pasta BRISA 6 disk slices fresh pineapple, 3 egg yolks, 3 tablespoons grated coconut, 50 g sugar, 20 of us fresh cream, 3 Kiwis.

Preparation: 25 minutes cooking time: 25 minutes Preheat oven to 160ø.

Arrange pineapple slices on a plate and lightly dry them in the oven for 10 minutes.

Beat together the egg yolks, coconut, sugar and Creme Fraiche.

Remove pineapple slices from the oven and cut them into four; arrange on bottom of a nonstick tart mould, pour the cream and cover with the dough.

Bake and cook for 25 minutes.

Remove from oven and let cool 10 minutes before unmould.

Peel the kiwi, cut them into fine slices and arrange on pie.

Ô should not cook the Kiwis.

Pineapple tatin cake

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)

«
»