Ingredients

Steps

• Preheat the oven to 200°C.
• Melt and caramelize 110g sugar evenly across two blini pans over low heat.
• Stir half of the butter into each pan once removed from heat.
• Place one pineapple ring into the caramel in each pan.
• Cut two pastry circles slightly larger than the pans.
• Bake the pans covered with pastry for 10-12 minutes until golden.
• Caramelize 100g sugar in a separate saucepan for the sauce.
• Dip the pan base in cold water to stop the cooking process.
• Stir in the double cream, rum, and black pepper.
• Invert the tarts onto plates and serve with sauce and coconut ice cream.