Piña Colada Tart Recipe

Preheat the oven to 350°F (175°C).

In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a tart pan.

Bake the crust in the preheated oven for 10 minutes, then remove and let cool.

In a small saucepan, combine the pineapple juice and rum. Bring to a simmer over medium heat, then remove from heat and let cool.

In a large bowl, combine the diced pineapple and shredded coconut. Pour the cooled pineapple juice mixture over the pineapple and coconut, and stir to combine.

In a separate saucepan, whisk together the coconut milk, cornstarch, sugar, and eggs. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes.

Pour the coconut milk mixture over the pineapple and coconut mixture, and stir to combine. Pour the mixture into the cooled crust.

Bake the tart in the preheated oven for 20 minutes, or until set. Let cool completely before serving.

Garnish with whipped cream and pineapple slices.