Raspberry Panna Cotta Tarts with Caramelized Pineapple

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup unsalted butter, chilled and cut into small pieces
• 1 egg yolk
• 1 tsp vanilla extract
• 16 oz raspberries
• 1 cup heavy cream
• 1 tbsp granulated sugar
• 1/4 cup caramelized pineapple (see note)
• Fresh mint leaves for garnish

Instructions:

Make the Pastry Crust:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour and confectioners' sugar.
3. Add cold butter; use a pastry blender or fingers to work it into the flour mixture until it resembles coarse crumbs.
4. In a small bowl, beat egg yolk and vanilla extract.
5. Pour the egg mixture over the flour mixture; stir with a fork until the dough comes together in a ball.
6. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Roll Out the Pastry:

1. On a lightly floured surface, roll out the pastry to a thickness of about 1/8 inch (3 mm).
2. Cut out circles of pastry using a cookie cutter or the rim of a glass.
3. Gather scraps, re-roll the dough, and cut out more circles.

Bake the Pastry:

1. Place the pastry circles on a parchment-lined baking sheet.
2. Brush tops with egg wash; sprinkle with granulated sugar.
3. Bake for 15-20 minutes or until golden brown.

Make the Raspberry Panna Cotta:

1. In a blender, puree raspberries and confectioners' sugar until smooth.
2. Pour in heavy cream; blend until combined.
3. Spoon the mixture into small bowls or ramekins.
4. Refrigerate for at least 30 minutes to allow panna cotta to set.

Assemble and Serve:

1. To assemble, place a baked pastry circle on a serving plate.
2. Top with a scoop of raspberry panna cotta.
3. Spoon caramelized pineapple over the top.
4. Garnish with fresh mint leaves and serve chilled.