Crust

1. Preheat oven to 400 degrees. Combine all ingredients in a small bowl until the mixture resembles wet sand. Scoop about a heaping tablespoon into a muffin tin lined with foil {or mini tartlet pans if you have them}, pressing down on the crumbs until a compact crust forms.
2. Bake for about 5-6 minutes or until the crusts start to become golden around the edges. Remove from oven and cool completely before removing from foil or tart pans.

Curd

1. Combine pineapple, sugar, egg yolks and corn starch in a blender or food processor. Blend until smooth. Pour into a saucepan and bring to a bubble over medium heat, whisking constantly. Cook for about 2-3 minutes or until thickened {it’ll be a little runnier than pudding}.
2. Remove from heat and whisk in butter and vanilla bean paste until smooth. Transfer to a small bowl covered with plastic wrap and refrigerate until ready to use.

Meringue

1. In the bowl of stand mixer using the whisk attachment, beat egg whites, cream of tartar and salt until frothy.
2. Once foamy, slowly add sugar and extract. Beat until stiff peaks form when the whisk is dipped into the meringue, pulled out & flipped over. {Note: This may take a while. It took a good 6 or 7 minutes for me, though it doesn’t always take that long. Just keep an eye out for the meringue to get thick, opaque white and glossy.
3. When meringue is beaten to stiff peaks, transfer to a piping bag with desired tip or a zip top plastic bag. Set aside until ready to use.

To assemble

1. Transfer the cooled tart crusts to a small baking pan. Fill each with a scoop of pineapple curd. Pipe a swirl of meringue on top of each tartlet.
2. Turn the oven to broil {500 degrees or so} and move the rack to level second closest to the heating element. Bake tartlets for about 2-3 minutes or until the meringue is just starting to brown, keeping an eye on them. {Don’t step away! This can happen very fast!}
3. Top with coconut flakes.
4. Serve immediately or refrigerate until ready to serve.