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Mini pineapple pastries with white chocolate and timur berry

A refined dessert with exotic flair, where fresh pineapple, floral timur berries, and creamy white chocolate come together perfectly.An elegant and summery dessert with surprising aromas of citrus, flowers, and fruit. Ideal as a refined ending to a sunny dinner. Serve, for example, with a verbena berry sorbet. For 4 people.

Ingredients

2gFleur de sel
125gSoft butter
1Ground timur berry (sifted, without peel)
250gFlour
1Egg
120gIcing sugar
30gAlmond powder

240gWhipping cream (35% fat)
130gWhite chocolate
20gCane sugar
1Ground timur berry (sifted)

1Lime (juice and zest)
50gCane sugar
1Fresh pineapple
1Ground timur berry (sifted)

Preparation

  1. Mix the softened butter with the powdered sugar until creamy.
  2. Add almond flour, egg, flour, fleur de sel, and timut pepper.
  3. Mix until a cohesive dough forms.
  4. Let rest in the refrigerator for at least 2 hours, preferably overnight.
  5. On the day itself: roll out the dough and line greased small tartlet molds.
  6. Cover with baking paper and baking beans, bake for 10 minutes at 170°C.
  7. Remove paper and beans, and bake for another 5 to 10 minutes until golden blonde.
  8. For the ganache, heat 90 g cream with the cane sugar until just below boiling point.
  9. Gradually pour over the chopped chocolate, stirring until a smooth ganache forms.
  10. Add the remaining 240 g cold cream and the timut pepper.
  11. Let rest overnight in the refrigerator.
  12. On the day itself: whip the ganache until firm and suitable for a piping bag or spatula.
  13. For the pineapple tartare, cut the pineapple into fine cubes (about 3 mm). Mix with lime juice, lime zest, cane sugar, and timut pepper.
  14. For assembly, fill the cooled tartlet bases with a layer of ganache.
  15. Spoon the pineapple tartare carefully on top. Finish with dollops of ganache.
  16. Serve, for example, with a streak of exotic fruit purée and a scoop of verbena berry sorbet.