Shortcrust tartlets with white chocolate ganache, lime and pineapple

INGREDIENTS FOR 6 TARTLETS
6 prepared shortcrust tartlets (Iginio Massari's blog pastry recipe)
Half a pineapple
3/4 tablespoons sugar (or sugar syrup)
1 small piece ginger
1 lime
Fresh mint
CHOCOLATE GANACHE
100 g fresh cream, hot
135 g white chocolate
20 g glucose
225 g fresh cream, cold
I blind bake empty tartlet shells; make a couple of days ahead and store in a tin if liked.A few hours before, preferably the evening before, I prepare pineapple. removing its skin. I put diced pineapple in a bowl. discarding the hard core, and grate lime zest. I squeeze lime, add peeled ginger pieces and sugar. I made syrup by heating equal weights water and sugar; taste and choose sweetness.
I cover and refrigerate.
GANACHE
I heat 100 g cream and add glucose. stirring without boiling until fully dissolved. I roughly chop white chocolate into a bowl, pour over hot cream and glucose and leave briefly to soften. I stir with a spatula. Once melted, I add remaining cream. cold. I mix, cover and refrigerate for several hours. I take chilled cream and whisk in a mixer or with electric beaters until thick, firm and creamy. I put in a piping bag. I fill tartlets with ganache swirls, remove ginger from marinated pineapple, add pineapple cubes and garnish with mint and grated lime., and a dusting of icing sugar.
A fresh, elegant dessert, perhaps after a fish menu: impressive and delicious!