Crispy pineapple tartlets
- Total time
- 60 minutes
- Preparation time
- 25 minutes
- Portions
- 8
Directions
Mix the ground almonds with the almond butter, vanilla pulp, agave syrup and egg white. Peel the pineapple, remove the core and cut the flesh into thin slices.
Whisk the egg yolk with the oat milk. Cut the wraps in half, flatten the round side slightly. Spread cream on the 10 half circles, place approx. 4 pineapple slices on each and fold in the centre. Roll up one strip, then wrap the other strips around it one after the other. Place the snail on the base of a springform tin lined with baking paper. Brush the edges and fold over.
Bake in a preheated oven at 180 °C top/bottom heat for approx. 35 minutes. Leave to cool and dust with raspberries and erythritol.
Ingredients
100 g almonds (ground)
1 vanilla pod
200 g almond butter
80 g agave syrup
1 egg (separated)
2-3 tbsp oat milk
½ Dole pineapple
5 wholegrain wraps (approx. 25 cm)
Raspberries and erythritol powder to taste