Caribbean Pineapple Tart

• For: 8 servings
• Time: 90 minutes

Preparation:

1. Burn the sugar in a mold to make a caramel, spread it on the sides and bottom and let it cool off.
2. Place the pineapple slices on top of the caramel.
3. Beat the eggs with the sugar mix until foamy.
4. Add the flour slowly on top of the eggs.
5. Pour the mix on top of the pineapple and cook in a very hot oven for 20-25 minutes until well cooked.
6. Before removing from mold pour the whisky mixed with the pineapple extract on top until it’s soaked.
7. Place on a large tray and decorate the sides with skimmed milk.