Pineapple And Coconut Tart

In a large bowl, add 2 cups (140 g/5 oz) coconut flour, ¼ cup (40 g/1.4 oz) potato starch, ½ cup (50 g/1.8 oz) flaxseed flour, 4 tbsp (40 g/1.4 oz) coconut sugar. Stir until all the flour is well combined.
Then add 2 tbsp coconut oil, and 1 egg, and stir together until all the dry ingredients are coated with the wet ingredients. If necessary, add a little water to get the right point of the dough. The dough is ready when it comes together and does not stick to your hands.
Press the dough directly into a 9-inch tart pan. Use a fork to prick the bottom in a few spots to prevent the dough from rising while baking. You can also line the crust with parchment paper and place beans on top.
Bake in a preheated oven at 180 ̊C/350 ̊F for 15 minutes until lightly golden. Let it cool before adding the filling.

Place 450 g/16 oz pineapple, ½ cup (70 g/2.5 oz) white raisins, and 1 tsp cinnamon in a saucepan, close with the lid, and cook on medium heat for about 10 minutes. The pineapple will release a lot of juices as it cooks. Remove the lid and cook for another 5 minutes to evaporate the liquid.
With the pineapple still hot, add it to a food processor or blender, and add ⅔ cup (130 g/4.6 oz) coconut butter or coconut cream . Beat, until creamy, at your desired consistency.
Remove the crust from the tart pan onto a serving plate. Spread the pineapple cream over the crust and use an offset spatula to spread it to the edges of the crust. Refrigerate between 30 minutes and 8 hours.
Decorate with some coconut whipped cream and pineapple pieces.