Coconut Tartlets with Poached Pineapple and Mascarpone Cream

Ingredients

• 2 cups diced fresh pineapple (1/4-in. cubes)
• 3 ½ cups sweetened shredded coconut (such as Baker's Angel Flake, which has a fine texture)
• ¾ teaspoon pink peppercorns (see Notes), lightly crushed
• 5 tablespoons unsalted butter, melted
• 1 cup pineapple juice
• 2 whole star anise
• ½ cup whipping cream
• + 1 more ingredients
• • 1 cup mascarpone cheese

1. Preheat oven to 325°. Put coconut and butter in a medium bowl and stir until coconut is moist. Divide mixture evenly among tart pans and press into bottoms and up sides to form a thin shell. Put tart pans on a baking sheet and bake until shells are golden brown, rotating sheet halfway through,...

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