Coconut Tartlets with Poached Pineapple and Mascarpone Cream

Name: Coconut Tartlets with Poached Pineapple and Mascarpone Cream
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Cuisine: Global
Ingredients: 237 milliliters mascarpone cheese; 1 teaspoons pink peppercorns (see Notes), lightly crushed; 473 milliliters diced fresh pineapple (1/4-in. cubes); 237 milliliters pineapple juice; 828 milliliters sweetened shredded coconut (such as Bakers Angel Flake, which has a fine texture); 5 Tbsps unsalted butter, melted; 118 milliliters whipping cream; 2 whole star anise

Need a gluten free, primal, and vegetarian hor d'oeuvre? Coconut Tartlets with Poached Pineapple and Mascarpone Cream could be an amazing recipe to try. This recipe serves 1. One serving contains 3816 calories, 31g of protein, and 315g of fat. This recipe covers 48% of your daily requirements of vitamins and minerals. If you have mascarpone cheese, pink peppercorns, coconut, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Put coconut and butter in a medium bowl and stir until coconut is moist. Divide mixture evenly among tart pans and press into bottoms and up sides to form a thin shell. Put tart pans on a baking sheet and bake until shells are golden brown, rotating sheet halfway through, about 15 minutes.

Ingredients you will need

Coconut

Butter

Pasta Shells

Equipment you will use

Baking Sheet

Oven

Bowl

Let cool 5 minutes, then gently remove shells from tart pans and cool fully on a cooling rack.

Ingredients you will need

Pasta Shells

Equipment you will use

Wire Rack

In a medium saucepan over high heat, combine diced pineapple, pineapple juice, and star anise. Bring mixture to a boil, then reduce heat and simmer, uncovered, until pineapple is tender, about 5 minutes. Using a slotted spoon, transfer pineapple to a bowl and refrigerate, uncovered, until cool, about 10 minutes. Meanwhile, increase heat to high and boil remaining liquid until thick and syrupy and reduced to 1/2 cup, about 2 minutes.

Ingredients you will need

Pineapple Juice

Star Anise

Pineapple

Equipment you will use

Slotted Spoon

Sauce Pan

Bowl

Remove star anise and discard; refrigerate syrup, uncovered, until cooled to room temperature, about 20 minutes.

Ingredients you will need

Star Anise

Syrup

In a medium bowl, stir mascarpone and pineapple syrup together. In a separate bowl, beat cream until stiff peaks form. Stir half the cream into mascarpone mixture to lighten it, then gently fold in remaining cream.

Ingredients you will need

Mascarpone

Pineapple

Cream

Syrup

Equipment you will use

Bowl

Divide cream filling evenly among tart shells, smoothing it with the back of a spoon or a small offset spatula. Spoon diced pineapple over cream filling, dividing evenly.

Ingredients you will need

Tart Shells