Deconstructed Pineapple Rava Kesari

For the Semolina Tarts - Mix all the dry ingredients. Cube chilled butter and mix with the flour until a crumb like texture is achieved. Add chilled water and make a dough. Set aside in the fridge for 15 minutes.Grease tart tins, prick with fork and place weights and bake at 180 degree Celsius for 20 mins.

Puree the pineapple pieces, mix with the coconut milk (drain the water), cornflour and place it on stove. Let it come to a boil. Keep stirring until it thickens. Once done cool it in the fridge.

To assemble

Take the tart base, brush it with some pineapple jam, then pipe the curd.Cut peaches vertically and dust them with some cinnamon sugar, place it on the tart such that it resembles a flower.