Technical Stages :

• Roll out the short crust pastry.
• Cut discs using a plain or fluted cutter with the same diameter as the mold prints and line silicone tartlets mold.
• Prebake the tartlet shells.
• Meanwhile, make a pastry cream.
• When finished, leave the shells to cool.
• Using a pastry bag, draw a rosace of pastry cream on the tart shells.
• Cut the pineapple removing the peel, the tail and the central stem. To do so, we can use a pineapple peeler.
• Cut the pineapple into triangles.
• Place nicely the pieces of pineapple on the pastry cream.
• Melt a bit of blond coating on low heat along with a tablespoon of water.
• Whip the coating so that it is smooth without bits.
• Gloss the surface of tartlets using a brush.