Pineapple tarts

Steps

1. Drain a can of pineapple and wash the excess syrup off thoroughly with some water.
2. Blend pineapples and pulse until you get a mushy paste.
3. Pour pineapple into a small saucepan with the honey, cinnamon stick, and star anise.
4. Bring to boil and then lower to simmer until most of the liquid/moisture has boiled away.
5. Remove the cinnamon stick and star anise.
6. Set aside to cool to room temperature and place in the fridge until you are ready to use.
7. Preheat oven to 180°C.
8. In a bowl, mix together the almond flour and tapioca starch.
9. Make a well in the centre and add wet ingredients. Use your hands to combine the ingredients and to knead in the solid coconut oil.
10. If the mixture is too dry add in 1-2 teaspoons water to help it bind.
11. Measure out 1 tsp of pineapple jam and roll into a ball, repeat until no jam is left.
12. Take 1 tablespoon of dough. Flatten it in your palm. Place one of your prepared filling into the centre and gently wrap the dough around it.
13. Use your fingers to gently press the edges of the dough together.
14. Place your finished tart onto a lined baking tray.
15. Mix together coconut milk and agave. Brush each tart with the mixture.
16. Bake for 13 minutes or until golden brown.
17. Let cool slightly. Brush each tart with the remaining pineapple jam.