First prepare the cream: cut the vanilla pod lengthwise, then place it in a small saucepan with the milk and simmer for 5 minutes over low heat.
Separately, whisk the egg yolks with the sugar in a bowl, then add the sifted flour.
Then add the milk filtered by the vanilla and stir.
Transfer the mixture into a saucepan and start cooking: bring to a boil, stirring to avoid lumps, and cook until the cream thickens.
Transfer the cream into a large bowl, cover with plastic wrap and let it cool completely.
Then prepare the coconut short pastry following my recipe.
Add the two flours, place the eggs, butter, sugar and yeast in the center and work quickly until you obtain a homogeneous dough, then wrap it with plastic wrap and let it rest for at least 30 minutes in the fridge.
Once the cream has cooled and the pastry is resting, you can start assembling your tart: roll out the short pastry and cut out a disk no more than 1 cm thick, then use it to line the previously buttered mold.
Shape the pastry onto the mold, cut off the excess edges, prick the bottom, then cover with parchment paper, add some small pieces (for example dried vegetables) and bake in a preheated static oven at 180 ° C, cooking for about 25 minutes or until browning.
Remove from the oven and let cool, then cover with the cream, leveling the surface well.
Drain the pineapple well, cut the slices in half and proceed with the decoration.
The coconut and pineapple tart is ready: before serving, sprinkle with coconut flour and add a few leaves of fresh mint.
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