Garlic tart with pineapple and shrimp

Ingredients for 1 servings:

• ½ pineapple
• 1 tsp Pul Biber
• 1 tsp turmeric
• 1 ½ star anise, ground
• 1 tbsp oil
• 200 g shrimp tails (frozen), slightly larger
• 200 g wheat flour
• 100 g butter, cold, in pieces
• 1 egg(s), size M
• 1 pinch of salt
• 200 g crème fraîche
• 2 ½ eggs, size M or 2 eggs, size L
• 2 cloves garlic, finely chopped
• ½ chili pepper(s), finely chopped
• some salt
• some oil for frying
• n. B. chives

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 28 minutes; Total time approx. 48 minutes

spicy, piquant, delicious

First, remove the peel and core from the pineapple, then cut the flesh into smaller cubes. The cubes should be about 300-350g. Marinate with Pul Biber, turmeric, star anise, and a tablespoon of oil. Thaw the shrimp tails and dry thoroughly. Knead the flour, pieces of butter, egg, and salt into a shortcrust pastry. Roll out the dough and line a 24cm tart tin. Refrigerate for half an hour. Whisk the crème fraîche with two eggs, garlic, and chili pepper. Season with salt to taste. Prick the cold shortcrust pastry several times with a fork and bake in a preheated oven at 220°C (top/bottom heat) for 8 minutes. Remove from the oven, pour in the crème fraîche mixture, and bake for another 20 minutes at 180°C. Meanwhile, fry the marinated pineapple cubes in a hot pan with oil. Fry the shrimp in a separate pan. Season with salt. Remove the finished tart from the oven, top with pineapple and shrimp, and sprinkle with chives. Serve with a green salad. Tip: You can make a delicious pineapple juice from the pineapple peel and core.