• 2 cups unsweetened coconut flakes
  • 3 tablespoons butter
  • 1/2 cup mascarpone cheese
  • 1/4 heavy cream
  • 1 cup fresh pineapple, diced
  • 1/4 cup freshly squeezed pineapple juice
  • 1/4 cup freshly squeezed clementine juice
  • zest from clementine
  • 1 star anise
  • a sprinkling of pink peppercorns, lightly crushed
  • a 9″ tart pan with removable bottom


  1. Preheat oven to 325.
  2. Mix coconut and butter together in a bowl and press into the bottom and sides of tart pan.
  3. Bake crust for 10-15 minutes, until golden brown, then set aside to cool.
  4. In a small saucepan bring pineapple, juices, and star anise to a boil, then reduce heat and simmer for about 5 minutes.
  5. Remove pineapple with a slotted spoon and set aside in a bowl to cool uncovered in the refrigerator.
  6. Bring juice and star anise to a boil until reduced by half. Remove from heat and put syrup in a bowl, save star anise for garnish, and chill syrup uncovered in the regrigerator for about 20 minutes.
  7. Whip the cream in a small bowl.
  8. In a medium bowl, mix the mascarpone with the syrup and half the clementine zest. Fold in the whipped cream. Spread mixture evenly into tart crust.
  9. Top tart with pineapple, sprinkle remaining zest and pink peppercorns all over the top, and garnish with star anise in the middle. Serve immediately.

Note: Next time I may try adding a tablespoon of goat cheese to the mascarpone mixture to give it a tangy hint.

Inspired by and adapted from this recipe.