Pineapple-Coconut Tart

Ingredients:

For the shortcrust pastry:
200g flour
100g cold butter, diced
50g icing sugar
1 pinch of salt
1 egg yolk
2 tablespoons cold water

For the filling:
1 can of sliced ​​pineapple (or 1 fresh pineapple cut into pieces)
100g grated coconut
150ml coconut milk
100g sugar
2 eggs
1 tablespoon cornflour
1 teaspoon vanilla extract (optional)
Zest of 1 lime (optional)
Instructions:

1. Preparing the shortcrust pastry:

Make the pastry:
In a bowl, mix the flour, icing sugar and pinch of salt.
Add the cold butter and rub with your fingertips until you get a sandy texture.
Add the egg yolk and cold water. Mix quickly to form a ball of dough. Do not overwork the dough.
Wrap the dough in cling film and leave to rest in the refrigerator for 30 minutes.

Blind baking:
Preheat the oven to 180°C.
Roll out the shortcrust pastry and line a 24 cm tart tin. Prick the bottom with a fork.
Cover the dough with baking paper and baking beads (or dried beans) and blind bake for 15 minutes. Remove the paper and beads, then bake for another 5 to 10 minutes to lightly brown. Leave to cool.

2. Preparing the filling:

Preparing the coconut cream:
In a bowl, whisk the eggs with the sugar until the mixture whitens.
Add the grated coconut, coconut milk, cornstarch and vanilla extract (and lime zest if desired). Mix until smooth.

Add the pineapple:
Drain the pineapple slices if using canned pineapple. If using fresh pineapple, cut into thin slices.
Arrange the pineapple slices on the pre-baked tart base.

3. Baking the tart:

Pour the coconut filling:
Pour the coconut mixture evenly over the pineapple slices.
Smooth lightly with a spatula.

Baking the tart:
Bake the tart at 180°C for about 25 to 30 minutes, until the filling is set and lightly browned on top.

4. Finishing and serving:

Let cool:
Once cooked, let the tart cool completely before unmolding.

Decoration (optional):

You can sprinkle the tart with toasted grated coconut or add caramelized pineapple slices on top for an even more gourmet effect.