Pineapple tart with white chocolate peanut sauce

Ingredients for 1 servings:

• 1 pack of puff pastry
• 20 g ginger root
• 120 g sugar
• 120 g butter
• 1 vanilla pod(s)
• 1 pineapple
• 50 g white chocolate
• 90 g peanuts, roasted
• 50 ml oil (grape seed)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For 6 tarts

Remove the puff pastry from the refrigerator. Peel and finely grate the ginger. Caramelize the sugar in a saucepan and melt the butter in it. Scrape out the seeds from the vanilla pod. Stir the ginger and vanilla seeds into the caramel and pour the caramel into 6 small tart cases. Peel the pineapple, halve it lengthwise, and remove the woody core. Cut the flesh into 1/2 cm thick slices and divide evenly between the tart cases. Roll out the puff pastry and cut out round circles the size of the tart cases. Place the pastry circles on the cases and bake in a preheated oven at 180°C for approx. 20-25 minutes until golden brown. For the peanut sauce, grate the chocolate and blend it finely with the peanuts and grapeseed oil in a blender. Remove the baked tarts from the oven and let them cool slightly. Turn them out onto plates, drizzle with the sauce, and serve.