400g of ladyfingers
200g of unsalted butter, at room temperature
2 pineapples, diced
1 can of condensed milk, skimmed
4 tablespoons of pineapple juice
2 tablespoons of flavorless gelatin
12 tablespoons of water
Optional
A removable 20cm diameter tart pan
400g of ladyfingers
200g of unsalted butter, at room temperature
2 pineapples, diced
1 can of condensed milk, skimmed
4 tablespoons of pineapple juice
2 tablespoons of flavorless gelatin
12 tablespoons of water
Optional
A removable 20cm diameter tart pan
Crumb the ladyfingers and mix with the butter to obtain a fine crumb
Line the bottom of the tart pan
Blend the pineapple, condensed milk, and pineapple juice in a blender
Hydrate the gelatin in water and dissolve it over low heat
Combine the mixture and blend a bit more
Place the cream over the tart base and refrigerate for six hours
Serve chilled.
