Method

• 1.
  To make pastry, place flour, coconut and icing sugar in a bowl and whisk to combine. Add butter and rub in until fine crumbs. Add egg yolk and 2 tbs iced water, and mix to combine. Knead lightly to combine, then bring together in a ball. Enclose in plastic wrap and chill for 2 hours.
• 2.
  Preheat oven to 200°C.
• 3.
  Roll out pastry on a lightly floured work surface and use to line base and side of a 24cm loosebased fluted tart pan, trimming excess. Line with baking paper and pastry weights, then place on a baking tray and bake for 20 minutes or until golden. Remove weights and paper, and bake for 20 minutes or until golden and dry. Set aside to cool.
• 4.
  For the jam, place pineapple, sugar, rum and lime juice and zest in a food processor and pulse until finely chopped. Transfer to a saucepan over medium heat and cook, stirring occasionally, for 30 minutes or until golden and reduced. Remove from heat. Set aside to cool, then spread over cooled tart base.
• 5.
  To make coconut layer, place coconut cream and caster sugar in a saucepan over medium heat, stirring to dissolve sugar. Soak gelatine in cold water for 5 minutes to soften, then squeeze out excess water. Bring coconut cream to just below boiling and add gelatine, stirring until dissolved. Stir through cream and vanilla. Pour over pineapple jam and chill for 3 hours or until set.
• 6.
  When ready to serve, make the Italian meringue. Place sugar and 150ml water in a saucepan over medium heat, stirring to dissolve sugar. Place eggwhites and cream of tartar in a stand mixer fitted with the whisk attachment. Heat sugar mixture until it reaches 90°C on a sugar thermometer, then start whisking eggwhites on medium speed. Continue heating sugar mixture to 121°C. Whisk eggwhites to just before stiff peaks, then, with the motor running, add sugar syrup in a thin, steady stream. Whisk for 10 minutes or until mixture is stiff, glossy and cool.
• 7.
  Spread over tart with a palette knife. Caramelise top of tart with a kitchen blowtorch and serve immediately.