1 12-inch tart shell, greased
2 cups heavy cream
1 cup sugar
1¼ cups desiccated coconut Juice from 2 lemons
Grated zest of 2 lemons
¼ cup mint leaves roughly chopped
1 cup pineapple, diced
Juice of 1 lime
Powdered sugar (optional)
1 cup crème fraiche or whipped cream
Preheat oven to 350 degrees. Line tart shell with pie pastry, making sure there are no cracks or holes in the dough. Freeze the tart shell until pastry is hard.
For the filling, mix but do not froth the cream, sugar, eggs, coconut, lemon juice, and lemon zest. Press aluminum foil into the frozen tart shell and bake until firm and golden brown. Turn down oven to 250 degrees, pour filling into shell, and bake for one hour or until golden brown. Remove aluminum foil. (The center of the tart shell should not jiggle at all.) For the pineapple mixture, combine mint, pineapple, and lime juice in a bowl.
To serve, cut the cooled tart into slices and dust top with powdered sugar. Spoon a dollop of crème fraiche or whipped cream next to the tart, then top with a spoonful of pineapple mixture.