Pina Colada Tartlets

Dough:

1. Preheat the oven to 175 ° O / bottom heat. Butter 12 mini Guglhupf silicone molds well and sprinkle them thickly with brown sugar. Usually, however, a silicone palette only has 6 molds. In this case, keep the dough cool for the next 6 times until the molds can be prepared and filled again. (I own 2, so I was able to bake all 12). The dough would also be enough for a large Guglhupf with a diameter of approx. 20 cm. Buttering and sprinkling with the sugar would remain the same. The later topping would then have to be decided by yourself. Due to the outer layer of caramel that forms during baking, it may not be necessary for a large cake. You could then mix some icing sugar with a little pineapple juice to make it viscous, put small dots on top of the cake and put small candied pineapple pieces on top as decoration (this is just a suggestion).
2. Chop the Caribbean dried fruits a little smaller, especially the dried banana slices. (I sorted out the almonds and hazelnuts in it and didn’t use them). Cut the pineapple pieces into small pieces. Keep ready. Whip coconut milk, eggs, sugar, vanilla sugar, rum flavor and salt in a bowl until frothy. Mix the flour and baking powder. Gradually stir into the egg mixture until a homogeneous, but slightly runny dough is formed. Then fold in the chopped fruits and fill the molds up to approx. 5 mm below the edge.
3. Place in the middle of the rack (not the tray) in the oven. Baking time 20 – 25 minutes. After 20 minutes, make a wooden stick test. No more dough should stick to it when it is pulled out. They should have a nice golden brown color. Remove from oven and allow to cool.
4. When the silicone mold has cooled down a bit, press out the slightly warm cakes and let them cool down on a board. This is how they get the crispy caramel layer all around.

Topping and decoration:

1. Put the pineapple pieces from the can including some juice (must add up to 100 g) in a taller container and puree them finely with a hand blender. Put coconut milk, sugar, pineapple puree, rum flavor and starch in a saucepan and stir well. Heat on the stove and simmer at medium temperature, stirring constantly, until the mass binds and solidifies. Then stir the mass for about 1 minute with the plate switched off so that the starch can develop properly. Then pour the very tough and “pasty” looking pudding mixture into a bowl and place in the refrigerator. It needs this firmness because the cream cheese will give it just the right consistency later.
2. When the pudding has cooled down, add the cream cheese using the paddle of the hand mixer and whip everything into a creamy, slightly firm but easy-to-sprinkle mixture. Put this in a piping bag with a star nozzle and cover the cakes – starting from the hole – with a hood. Possibly just nibble away leftover cream …. ;-)))
3. Cut the candied pineapple pieces in half and put them on the hood together with a chocolate tube (supposed to imitate a straw) ………… and then just let them taste.
4. Even the kiddi’s are allowed to go to this Pina Colada …………… so “family-friendly”