Three-fourths cup butter (3/4 cup)
Three-fourths cup powdered sugar (3/4 cup)
5 egg yolks
1 tablespoon vanilla extract
Three and three-fourths cup all purpose flour, sifted (3 ¾ cups)
Cream the butter and sugar. Slowly add in the egg and the egg yolks. Scrape down the bowl and continue the mixing process. Add in the vanilla. Slowly add in the flour and mix well. Scrape down the bowl and mix. Massage onto work table. Place into plastic wrap and refrigerate for an hour.
1 cup granulated sugar
7 tablespoons unsalted butter
2 large eggs
Two and one half unsweetened shredded dried coconut (2 ½ cups)
One-fourth cup mango or passion fruit puree (optional) (1/4 cup)
One half cup fresh pineapple, chopped (1/2 cup)
Preheat the oven at 380 degrees.
Cut the pineapple into half inch cubes. Place onto a paper towel to drain all excess juices and moisture. Randomly scatter the chopped pineapple onto the bottom of the tart shell. Gently press slightly into the dough. Place into the refrigerator when ready for the second step.
Place butter and the sugar into a mixing bowl. Use the paddle attachment to cream the mixture. Slowly add in the eggs, followed by the coconut. Scrape down the bowl and mix for a short while. Spread the creamed mixture onto the surface of the chopped pineapple. Spread evenly onto the tart. Bake in the preheated oven for 15 minutes at 380 degrees. Once this time is completed, turn oven to 350 degrees and bake an additional 35 to 40 minutes. The top surface of the coconut cream should be golden brown and the center set and firm. Sprinkle with powdered sugar and top with a scoop of vanilla bean ice cream.