Preparation / Directions:
1. Prepare pastry according to directions, folding toasted coconut into flour; roll out on lightly floured board.
2. Cut dough into 8 circles 4 inches in diameter; press into fluted 3-Inch tart pans.
3. Bake in preheated 425 F. oven 15 minutes, until lightly browned.
4. Cool; remove shells from pans.
5. Drain pineapple well, reserving 1/3 cup syrup.
6. Combine pudding mix and heavy cream in large mixing bowl; beat until well blended and slightly thickened.
7. Beat in reserved pineapple syrup and rum; fold in drained pineapple and ginger.
8. Spoon into tart shells; chill about 1 hour before serving.
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