Mix the wheat flour, almond flour, salt, and sugar.
Add the cold butter with the egg, form the dough, wrap it in plastic wrap, and refrigerate for 8 hours.
Roll out the dough between two baking trays, transfer to a 24 cm diameter form, form the bottom and sides, cool in the freezer for 30 minutes, then bake for 20 minutes at a temperature of 160 °C (or until golden, with convection).
Beat the butter with the sugar.
Add the egg, almond flour, and liqueur, mix until well combined.
Fill the crust with frangipane.
Add pineapple slices and coconut chips.
Bake for 20 minutes at 160°C.
Mix the melted chocolate with the milk, coconut flakes, and nut paste.
Spread it on the surface of the Frangipane cream and refrigerate until it homogenizes.
Mix the sugar with the pectin.
Bring the pineapple puree to a boil, add the vanilla seeds, mix, and let it sit for 2-3 hours.
Add the sugar with pectin and boil for 30 seconds.
Add the lime juice and diced pineapple, boil for another 30 seconds, cool completely, and add on top of the cream.
Place in the refrigerator until set (approximately one hour).
