2 cups all-purpose flour
1 cup white sugar
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1 teaspoon white sugar
2 teaspoons butter, softened
1 (16 ounce) can sliced pineapple chunks
1/2 cup white sugar for decoration
Preheat the oven to 350 degrees F (175 degrees C).
Sift the flour into a large bowl and mix with the 1 cup white sugar, nutmeg, baking soda and 1 teaspoon baking soda until completely combined. Set aside.
Melt the butter in the top of a double boiler or in the microwave on medium heat, stirring constantly until golden brown. Stir frequently until butter is melted and smooth. Add the pineapple chunks, sugar, sugar and salt; beat well. Turn dough out onto a lined sheet. Spread the melted butter or margarine over the pineapple. Let stand in a warm place before rolling out.
Roll out one sheet of dough and cut into 4 triangles. Place a pineapple over the bottom of the triangle. Top with 2 slices of white chocolate. Roll out to 2� inches in diameter. Place slice of white chocolate vertically over the pineapple. Brush with coconut cream filling to cover.
Bake in preheated oven for 40 minutes, or until tester inserted in center comes out clean. Remove from oven and allow to cool slightly before cutting and serving. Snow a small tester in the center of each tart green sheet. Slice tart green bars across the top to make serving pattern.
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