Pineapple & Coconut Tart

1: For the pastry, blitz flour, cold butter, and sugar together until fine crumbs form; gradually add the cold water until a dough is formed.

2: Place the mixture onto cling wrap and refrigerate for 1 hour.

3: Meanwhile for the frangipane, combine room temperature butter and sugar together in a food processor and blitz until smooth; add remaining filling ingredients until a paste forms. Do not over combine. Set aside in the fridge for 1 hour.

4: Roll the pastry filling over the tart shell, keeping it as cold as possible to avoid shrinking in the oven; refrigerate if too warm.

5: Spoon the frangipane into the tart shell and top with 10 pieces of strained pineapples; bake for 50 minutes at 180C.

6: Top with toasted shredded coconut. Enjoy!