Pineapple tart with cream

Preparation

1. In a square tray measuring 22 × 22 cm and approximately 8 cm high, we put a small layer of liquid caramel at its base and spread it with a brush. We remove the pineapple slices in syrup and reserve the syrup. We place the pineapple slices on top of the caramel and reserve.

2. In our Thermomix glass we place the butterfly and add the 500 g of whipping cream and the 125 g of sugar. We are going to beat it approximately 45 seconds at speed 3,5. The time is indicative because as it is cream we cannot go over its whipping time. If we need one more point of beating, we will program it for a few more seconds. We put the cream aside in the refrigerator.

3. In the same glass, add the pineapple syrup and the pineapple-flavored gelatin envelope. We schedule it during 2 minutes at 100 ° at speed 1. Once cooked we will let it rest to cool down before adding the whipped cream. To speed up the cooling, you can put it in the refrigerator, but without letting it set.

4. Once the gelatin is cold, add the whipped cream and program it for 25 seconds at speed 3.

5. We pour the mixture into the tray on top of the pineapple and smooth its surface. We place the sobaos on top, pushing a little with our hands so that they sink. We put it in the refrigerator to set, about an hour and a half.

6. Once the cake is curdled, we will unmold it on a tray or plate. We will observe that the pineapple is well placed on top with a brown color due to the caramel.