(Percentage of daily recommendation)
|Calorie||338 kcal||(16 %)|
|Protein||4 g||(4 %)|
|Fat||15 g||(13 %)|
|Carbohydrates||55 g||(37 %)|
|Sugar added||18 g||(72 %)|
|Roughage||2 g||(7 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.2 μg||(1 %)|
|Vitamin E||0.5 mg||(4 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||0.7 mg||(6 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||8 μg||(3 %)|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||1.5 μg||(3 %)|
|Vitamin B₁₂||0.2 μg||(7 %)|
|Vitamin C||18 mg||(19 %)|
|Potassium||299 mg||(7 %)|
|Calcium||80 mg||(8 %)|
|Magnesium||34 mg||(11 %)|
|Iron||0.6 mg||(4 %)|
|Iodine||7 μg||(4 %)|
|Zinc||0.6 mg||(8 %)|
|Saturated fatty acids||9.9 g|
|Uric acid||33 mg|
Set 4 oven-proof ramekins (about 8 cm, 4 cm high)(approximately 3 inches in diameter, 1 1/2 inches high) on a baking sheet.
Caramelize sugar over medium heat in a heavy pot until light brown. Immediately put into the molds and let cool for about 5 minutes.
Peel pineapples and cut in half with a sharp knife. Remove the hard cores.
Place about 1/2 teaspoon of butter on top of the caramel in each of the ramekins. Put pineapple halves, cut side down, into the ramekins.
Put 1 allspice berry in each of the pineapple halves.
Seal molds with aluminum foil. Put in a preheated oven on the 2nd shelf from the bottom at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) for 20 minutes. Take ramekins out of the oven and let cool for about 10 minutes.
While the pineapple is in the oven, melt the remaining butter in a small pot.
Spread the filo pastry on a work surface and cut in half.
Spread the melted butter thinly on the sheets.
Layer all of the sheets together.
Use a tart ring to cut out 4 circles that are 9 cm (approximately 3.5 inches) in diameter. Or use a cardboard template or suitably-sized plate to measure and cut the 4 circles.
Remove foil from the molds. Place each dough circle in a ramekin on top of the pineapples and gently press.
Put the ramekins back in the oven at the same temperature and bake until golden brown, for 10-15 minutes. Allow to cool slightly before serving.
Mix sour cream and coconut liqueur. Invert tarts carefully on plates and serve immediately with the sauce.