You miss the tropical taste of pineapple and want to make a delicious no-bake vegan tart. With all the current situation and winter coming, we are planning our tropical staycation at home, where we are indulging in our new recipe of pineapple tart. This is a dish which transports us back to when we were enjoying an exotic holiday in the sunshine.
The good news is that you can absolutely enjoy a tropical pineapple tart in your own home. It's no-bake, super easy to make and super tasty. If you can't go on holiday this year, we are bringing the holidays to you. Our pineapple tart is made with vegan ingredients on a bed of nut and dates.
Vegan pineapple tart
We already experimented with a blueberry tart as well as strawberry tart so you know we are fans of agar-agar. This time we fancied something a little more exotic and thought we should try to enjoy a pineapple tart at home. We used frozen pineapple chunks and coconut milk for the filling and dates with walnuts for the crust.
Traditionally pineapple tarts are pastries filled with jam but we wanted to create something innovative and fun. Besides our version of pineapple tart is a lot easier to make.
So what exactly is a pineapple tart? It's a no-bake crust made of nut and date filled with a pineapple mixture which tastes fun and exotic.
How to make vegan pineapple tart
Making this tart is super easy. Are you ready? You will need dates and nuts for the crust. I add a little bit of vanilla and some sea salt. You can use any other nuts like almonds or hazelnuts if you prefer. I just had walnuts in my home so that's what I used.
Put the crust ingredients into a food processor and whizz until everything is fully combined and the mixture becomes sticky. If you are having troubles with it, add a tad bit of agave syrup or maple syrup.
Place the mixture into a tart tin with removable bottom. I used a 9inch tin. Spoon the crust mix into the tart tin, spread evenly onto the base and around the edges to create the crust. Place into the fridge.
To make the filling you will need pineapple chunks (fresh or frozen, I used frozen), coconut cream, maple syrup, lime juice, turmeric (optional to give it a more intense yellow colour) and agar-agar.
Place all filling ingredients (except agar agar) into a blender and mix until smooth. Place the mixture in a saucepan, add the agar-agar and bring to a gentle boil. Simmer for 1-3 minutes until the agar agar is fully dissolved. Your mixture should be a tad thicker.
Transfer the filling over the crust and place back in the fridge for the tart to set. It can take a few hours to set properly. You can leave it in the fridge overnight also.
You can decorate the tart the way you like. I used banana bits to create a sort of pineapple shape. The pineapple tart lasts in the fridge for around a week. Make sure to keep it in an airtight container.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.