Nut crusts are a great alternative to dough crusts, which require baking. This no-bake crust combines macadamia nuts and pecans for a rich taste. The coconut oil, which is solid at room temperature, helps hold the crust together. The smooth pineapple filling complements the tropical flavor from the coconut and macadamia crust.
Pulse nuts and toasted coconut in a food processor until finely ground, but do not overprocess. Add melted coconut oil and honey and pulse until just combined. Evenly divide the crust between the 4 tart molds. Press into the molds and up the sides of the tart pans. Place the molds in the freezer.
In a medium sauce pan, whisk together the purée, sugar, egg yolks, cornstarch, and salt. Turn the heat to medium and whisk constantly until the mixture comes to a boil. Remove from the heat and whisk in the butter until dissolved. Let cool to room temperature.
Next, whip the cream to medium-stiff peaks. Fold the half of the whipped cream into the room temperature pineapple curd. Divide the filling among the four tart shells. Top each tart with the remaining whipped cream and toasted coconut.