Tropical Escape: Pineapple Coconut Tart with Silky Vanilla Bean Cream

In a bowl, combine flour, desiccated coconut, and sugar. Add cold butter and rub it into the dry ingredients until the mixture resembles breadcrumbs.

Add egg yolk and cold water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.

Roll out the dough and press it into a tart pan. Prick the base with a fork, line with parchment paper, and fill with pie weights or beans.

Blind bake at 375°F (190°C) for 15 minutes. Remove weights and bake for another 5-7 minutes until golden. Let it cool completely.

Heat milk and vanilla bean (with seeds) in a saucepan until just simmering. Remove from heat and let it infuse for 10 minutes.

In a bowl, whisk sugar, egg yolks, and cornstarch until smooth. Gradually pour the warm milk into the mixture, whisking constantly.

Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter. Let it cool completely.

Sprinkle sugar over pineapple slices or chunks and lightly torch or roast them until caramelized.

Spread the cooled cream filling into the tart shell. Arrange the caramelized pineapple on top.

Garnish with toasted coconut flakes, mint leaves, or edible flowers as desired.