Mix flour, sugar and salt.
Add the cold butter dices and incorporate with your fingertips or in the robot
Add the egg to the preparation to form the dough.

form a ball, film and reserve in the refrigerator at least 1 hour.

In a saucepan add the liquid cream and hibiscus.
Heat without boiling it to extract the essence of the hibiscus.
Mix, strain the cream with a small strainer and let it cool

Over low heat in a pan or saucepan, melt the sugar without touching it to obtain a caramel.
Off the heat, add the butter, mix, add the hibiscus cream and mix again.
cook the caramel over low heat for 4 min and let it cool so that it thickens.

Cut the pineapple into small pieces.
In a pan make the butter, add the sugar and pineapple and mix.
Cover and cook over medium heat until pineapple juice evaporates (10-15min) stirring occasionally.
Cook for 5 min uncovered.

Preheat the oven to 200°C (180°C if fan assisted oven).

Spread the dough over a thickness of 1 cm, using a cookie cutter slightly larger than your molds cut circles.
In the small molds, start by adding the pineapple, a tsp of caramel and then the dough by pushing the edges well to saddle everything.

Bake for 10-15 min.
To unmold, pass a knife between the dough and the mold.
Pass a plate on and turn over with a quick gesture.
(optional) Sprinkle the top with hibiscus powder.