Ingredients
10 total- 2 tsp sunflower oil, for the tin
- 500g fresh pineapple, chopped into 1 cm chunks
- 3 tbsp maple syrup
- 3 thyme sprigs
- 1 (270g) pack filo pastry
- 50g unsalted butter, melted
- 1 tsp vanilla bean paste (optional)
- 350g coconut yoghurt
- 30g toasted coconut flakes
- 1 small handful mint, leaves picked
Method
4 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Grease a 12-hole muffin tin with a little oil; set aside. Put the pineapple in a roasting tin, drizzle with 2 tbsp maple syrup and pick over the thyme leaves. Cover with foil, then roast for 12 mins. Leave to cool to room temp, with the foil in place.
Step 2
Meanwhile, place the pastry on a clean worktop, with the long edge facing you. Cut in half from top to bottom, creating two large square(ish) pieces. Place one pile on top of the other. Cut into 4 quarters, again very roughly square. Stack all the pieces in a pile and cover with a clean, damp cloth to prevent them drying out.
Step 3
Combine the melted butter and vanilla bean paste (if using) in a small bowl. Take one pastry square and lightly brush with the butter mixture; top with another square at a 45° angle and brush again. Repeat 2 times, rotating each new layer to create a star shape. Place the star in a hole of the muffin tin and repeat until you have 12. Bake for 10 mins, until golden and crisp. Take out of the oven and leave to cool.
Step 4
In a bowl, combine the coconut yoghurt with the remaining 1 tbsp maple syrup; mix well. Divide between the tartlets (I use an ice-cream scoop); top each with some pineapple. Serve sprinkled with the coconut flakes and mint.