• Preheat oven to 350°. Line 2 baking sheets with parchment paper.
• Unroll 2 piecrusts, and using a 4-inch barquette* tartlet pan as a
guide, cut 9 oval-shaped pieces from each crust. Press the dough
ovals into bottoms and up sides of 18 (4-inch) barquette tartlet
pans. Prick the dough bottoms with a fork.
• Unroll remaining 2 piecrusts, and cut 18 (3-inch) right-angle triangles for sails.
• Place tartlet pans and sails on prepared baking sheets. Bake until golden brown, 8 to 10 minutes.
• Cool on pans for 5 minutes. Cool completed on wire racks. Store in airtight containers until needed.
• In the work bowl of a food processor, pulse the pineapple until only small pieces remain. Set aside.
• In a medium bowl, combine the gelatin and pineapple juice, and let stand for 5 minutes. Add the boiling-hot
water, and stir until smooth. Stir in the lemon zest and juice. Set aside.
• In a large bowl and using an electric mixer at medium speed, beat the cream cheese until soft and smooth. Beat
in the sour cream and 1/4 cup plus 2 tablespoons confectioners’ sugar until smooth. Mix in the gelatin mixture,
and beat until well combined. Fold in the pureed pineapple and coconut. Set aside.
• In a medium bowl, whip the cream with remaining 1/4 cup confectioners’ sugar until medium peaks form.
• Set the bowl with the pineapple mixture in an ice bath. Fold the cream mixture into the pineapple mixture, and
stir for 10 minutes, or until slightly thickened. Cover with plastic wrap, and refrigerate until set, at least 2 hours,
• Spoon pineapple mousse into a piping bag fitted with a medium round tip. Pipe mousse into each tartlet shell.
Freeze prepared tartlets for 1 hour, or until mousse is partially frozen. Place a sail in the center of each tartlet,
and serve cold.
*A barquette is an oval, boat-shaped pastry shell.