In a food processor, combine the butter, flour, sugar and salt. Pulse until combined and it appears crumbly.

Add in the egg yolks and cold water and process just until the dough combines.

Transfer the dough to a sheet of plastic wrap and wrap tightly. Chill for about an hour.

Meanwhile, make the filling.

Place the coconut oil in a medium bowl and cover with a fine mesh strainer. Set aside.

In a large saucepan, combine the coconut milk and vanilla. Heat over medium for about 10 minutes or until mix is reduced to about 1 cups worth.

Add in the heavy cream and bring to a simmer again.

In another medium bowl, combine the egg, egg yolk, corn starch, salt and sugar.

Whisk briskly for about a minute or until pale yellow in color.

Once the coconut cream mixture is simmering, remove from the heat. Very slowly, pour over the egg mixture, whisking constantly to temper the eggs without curdling them.

Once the mixtures are combined and thoroughly mixed, transfer the filling back to the saucepan and heat over medium low for an additional 2-3 minutes. Stir constantly until the mix thickens and leaves track marks from the whisk.

Remove the filling from the heat and pour over the strainer into the coconut oil bowl. Press the curd through the strainer to remove any potential clumps or curdled egg pieces.

Stir the mix very well to incorporate the oil.

Cover with plastic wrap touching the surface and chill until set and ready to assemble the tarts.

Preheat the oven to 325 degrees.

Remove the shell dough from the fridge and roll out on a lightly floured work surface until about ¼ inch thick.

Use a 4 inch round cookie cutter to cut as many rounds as possible. Save the scraps to reroll.

Press the dough rounds into the 3 inch tart pans.

Poke the dough with a fork several times to prevent bubbles in the dough.

Place the tart pans on a baking sheet.

Bake in the preheated oven for 20-25 minutes or just until starting to brown around the edges and the center is set. Allow to cool before removing from tart pans.

For the topping - line a baking sheet with sides with a sheet of parchment. Spread out the pineapple rings with a little space between them.

In a small bowl, combine the brown sugar and rum.

Using a pastry brush, brush each pineapple ring with the rum mixture.

Under the broil setting on the oven, bake for 5-7 minutes or until the rings are slightly browned and toasted. Allow to cool.

On another baking sheet lined with parchment, spread the coconut flakes in an even layer.

Under the broil setting on the oven, toast the coconut for 2-3 minutes or until slightly browned around the edges. Watch closely as it can brown quickly once it starts to go. Remove from the oven and allow to cool.

To assemble - once all the components are ready, assemble the tarts.

Scoop the curd into the tart shell. Top with a third of a pineapple ring and a sprinkling of toasted coconut.