How to make it

  • Preheat oven to 325°.
  • Put coconut and butter in a medium bowl and stir until coconut is moist.
  • Divide mixture evenly among tart pans and press into bottoms and up sides to form a thin shell. Put tart pans on a baking sheet and bake until shells are golden brown, rotating sheet halfway through, about 15 minutes.
  • Let cool 5 minutes, then gently remove shells from tart pans and cool fully on a cooling rack.
  • In a medium saucepan over high heat, combine diced pineapple, pineapple juice.
  • Bring mixture to a boil, then reduce heat and simmer, uncovered, until pineapple is tender, about 5 minutes.
  • Using a slotted spoon, transfer pineapple to a bowl and refrigerate, uncovered, until cool, about 10 minutes.
  • Meanwhile, increase heat to high and boil remaining liquid until thick and syrupy and reduced to 1/2 cup, about 2 minutes.
  • Remove star anise and discard; refrigerate syrup, uncovered, until cooled to room temperature, about 20 minutes.
  • In a medium bowl, stir mascarpone and pineapple syrup together.
  • In a separate bowl, beat cream until stiff peaks form.
  • Stir half the cream into mascarpone mixture to lighten it, then gently fold in remaining cream.
  • Divide cream filling evenly among tart shells, smoothing it with the back of a spoon or a small offset spatula.
  • Spoon diced pineapple over cream filling, dividing evenly.
  • Serve immediately.

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