Preheat the oven to 375°F.

Add the pine nuts, sweet rice flour, oat flour, tapioca starch, powdered sugar, and salt to the bowl of a food processor and pulse until the pine nuts are finely ground.

Add the butter and vanilla and pulse until the dough begins to form clumps and/or clumps together when pressed with your finger tips.

Divide the crust between and press the crust into four 4-inch tartlet pans or one 9 inch tart pan, starting with the edges and then pressing the bottom down.

Prick the bottoms all over with a fork and freeze for 10 minutes (or chill in the fridge for 30).

Bake the tartlets on a baking sheet for 18-22 minutes or until it just begins to turn light golden. Remove from oven and let cool.

Meanwhile, prepare the haupia pudding. Combine the coconut milk, coconut cream, and vanilla bean seeds and pod in a small saucepan over medium-low heat. Stir until just steamy, but not yet boiling, about 4-5 minutes. Remove from heat and cover. Let steep for 15-20 minutes.

Remove the vanilla bean pods, scraping them out into the coconut milk one more time.

Stir in the sugar and salt to the coconut milk, place over medium heat and cook, whisking slowly, until the sugar dissolves and the milk begins to boil, about 3 minutes.

In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the pot and cook, whisking, until the pudding thickens to the consistency of runny yogurt, about 3-4 minutes.

Fold in half of the lime zest and pour the pudding into four baked tart shells and chill in the refrigerator for at least 2 hours before removing from tart pans and topping with mint mangos.

While the haupia chills, peel and cut the mango into ½-inch cubes. Toss the mango with the mint and a teaspoon of honey or sugar and chill until ready to serve.

To serve, sprinkle remaining lime zest over the tarts and top each tart with a spoonful of mint mangos and few toasted pine nuts.