How to make the pineapple filling:

• Prepare the ingredients. Pulse or grate the peeled and cored pineapple and keep it aside.
  
• Add the coconut palm sugar, cane sugar, salt, and butter. Stir with a wooden spoon and scrape down the sides of the pot. When the mixture boils, lower the heat and stir constantly to prevent it from burning.
  
• Cook for 14 minutes or until the filling has thickened and is almost dry (with the juices evaporated). Add the grated nutmeg and mix well. Refrigerate the mixture for 10 minutes.
  
• Remove the prepared short-crust pastry from the refrigerator and let it stand at room temperature for a few minutes to make it easier to roll. Lightly dust the rolling pin and board. Roll the short-crust pastry to nearly 1/4" thick and stamp out using a round (1.5" diameter) cookie cutter.
  
• Preheat the oven to 415 degrees F.

  Place the tart shells on a nonstick baking tray, leaving an inch of space between them. Brush the tarts with one egg yolk beaten with a teaspoon of milk. Use the tines of a fork to pierce the sides of the tart or make shallow cuts. Scoop a teaspoon of the pineapple filling with a lightly oiled spoon and make balls. Place the ball in the center of the tart and press down with the back of the spoon. Bake them for 11-13 minutes or until golden brown.
  
• Cool the tarts on a wire rack and serve with tea, coffee, or for dessert.