1 Break the eggs into a mixing bowl, add half the sugar, the cornstarch and vanilla extract, and whisk vigorously without allowing the mixture to become too pale. Add the heavy cream and mix.
2 Pour the milk and remaining sugar into a saucepan, mix, bring to a boil and remove from heat.
3 Incorporate the hot milk into the previous mixture and beat well. Pour everything back into the saucepan and cook over medium heat, whisking rapidly. As soon as the cream thickens, remove the saucepan from heat.
4 Add the shredded coconut and mix.
5 Spread the pastry on a high-sided dish and prick it with a fork.
6 Pour the cream into the pastry-lined mould, spread and smooth the surface of the tart with a spatula.
7 Decorate with pineapple slices and place in the oven for 20 minutes at 240 °C (465°F) (gas mark 8).
8 Remove from the oven and let cool. Best served chilled.
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