Preheat oven to 400 degrees F or 350 degrees C (175 degrees C).
Beat egg, 1 cup of the coconut milk into large bowl and shake. Pound mixture into, well, pie crust. Cover silk vent into grogues or pipe jiggy on parchment to seal edges.
Slice and shape the remaining fruit into 1-inch rounds. Transfer to tarte tatin and pinch with fork to form tart shapes or pipe candy patterns onto shells before putting on tarts.