Coconut Tartlets with Poached Pineapple and Mascarpone Cream
You'll need six 4 1/2-in. fluted tart pans. You can poach the diced pineapple up to a day ahead, then chill it overnight and bring it to room temperature before serving. The tart shells can also be made up to a day ahead; once they're cool, store them in a tight-sealing container so they stay crisp. Wait to whip the cream and assemble the tarts until shortly before serving. Pink peppercorns may seem like an unusual ingredient for a dessert, but their gentle spice highlights the tangy sweetness of the pineapple, and they add a dash of color.