Pineapple and coconut tart

1. Preheat oven to 180°C (th. 6). In a bowl, beat 3 eggs with 150 g of granulated sugar. Stir in 100 g softened butter and mix vigorously.

2.  Add 10 cl coconut milk, 10 cl cream and  teaspoon of rum (optional). Whisk.

3. Roll out 1 pre-made shortcrust dough in a tart mold. Spread 1 small pineapple jam jar. Cover with the mixture. Bake for 25 minutes.

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