Makes ~20 mini tarts
•1 can Coconut Milk or Coconut Cream (refrigerated overnight)
•1 package Frozen Dufor Tart Shells or Sweet Tart Shells (prepared)
•1/2c Pineapple Boiron Puree
•1 Tbsp Lemon Juice
•1/4c Caster Sugar
•6 Tbsp Unsalted Butter
•4 Egg Yolks
•Depending on how many tarts you are making- thaw container of Boiron Pineapple puree or scrape the desired amount into a heat proof bowl. Over a double boiler or in a microwave gently melt the puree until it is no longer frozen.
•Mix pineapple puree and sugar together in a heat proof bowl.
•Place pineapple mixture over a double boiler (with the water gently simmering) and cook until the sugar has dissolved and mixture is warm.
•In a separate bowl, combined the egg yolks and lemon juice and mix.
•Pour warm pineapple mixture into egg mixture slowly while whisking (be careful not to curdle the eggs!).
•Place bowl back over double boiler and add butter.
•Wisk until butter is melted, keep whisking until mixture has thickened (about 5-10 minutes).
•Place curd in a fine mesh strainer and strain. Place a piece of cling film directly on the curd so it does not form a skin.
•Place curd in the fridge for at least 30 minutes to set.
•Open a can of refrigerated coconut milk. The coconut cream and liquid should be separated, scoop out the thickened coconut cream (leave the liquid). If the coconut cream is not thick enough, place in the fridge for an additional 10-20 minutes and whisk until it stiffens to desired consistency. If it gets too thick you can always add more of the coconut liquid to the mixture.
•Fill tart shells with pineapple curd and top with a dollop of coconut cream.
•Garnish with sweetened flaked coconut or mint. Enjoy!