Preheat your oven to 350°F (175°C). Grab a tart pan and grease it—no sticking drama here.

Make the crust: mix flour, powdered sugar, and salt. Cut in the butter until the mixture looks like coarse crumbs. Press into the tart pan and bake 15 minutes, or until lightly golden.

Let the crust cool a bit while you whisk the filling. In a bowl, whisk coconut cream, sugar, eggs, and vanilla until smooth.

Pour the filling into the warm crust. Return to the oven and bake 20–25 minutes, until the center is set but a touch wiggly. Don’t overbake—nobody likes a rubbery tart.

Cool completely, then top with pineapple. If you’re feeling fancy, dust with toasted coconut and a few mint leaves.

Slice and serve. Optional: pair with a dollop of whipped cream or a scoop of vanilla ice cream.