Tropical Pineapple Tart (Vegan and Gluten-free)

A slice of this tart will hopefully transport your tastebuds to a tropical paradise. The flavor combination of sweet and juicy pineapple is balanced perfectly with a little lime and creamy coconut. This tart can be made all year round by using frozen or canned pineapple.

Tarts are impressive looking but not that hard to make. The crust comes together fast and can either be baked or used as is for a no-bake crust.

Another great tart recipe to try is this fresh lemon tart or for you chocolate lovers, this snickers tart.

Ingredients

These are the ingredients you will need to make this pineapple tart. For the full recipe with the quantities, see the recipe card below.

Crust:

• Almonds, natural and unsalted.
• Macadamia nuts, natural and unsalted.
• Coconut flakes, or desiccated coconut as it’s also called. Use unsweetened.
• Dates, you can use Medjool dates or regular dates. I used regular ones here, they are cheeper and work well with the flavour and texture of the nuts. 
• Coconut oil, preferably organic.
• Maple syrup, agave syrup or other liquid sweetener can also be used.
• Vanilla extract, for a lovely hint of vanilla.
• Salt, just a little to bring the flavours together.

Filling:

• Pineapple, preferably fresh that has been peeled and cut in chunks. Frozen pineapple chunks also works well.
• Lime, a little fresh lime tastes great with the sweet pineapple. I like to use organic limes when available.
• Turmeric, optional for the color.
• Coconut cream, full fat from a can.
• Agar agar, in powder form. It is a vegan “gelatine” that can be found in normal grocery stores or order online.

Instructions

Crust

Add the nuts and coconut to a high speed food processor and process until you have a coarse flour texture.

Add the remaining ingredients to the food processor and process until it has a wet sand consistency. Add a little water if necessary for it to come together. 

Line the bottom of a small tart pan with removable bottom with parchment paper. Press the crust mixture in an even layer and up the edges. Bake until just slightly golden brown. Let it cool down while you prepare the filling.

Pineapple filling

Start by adding the pineapple to a high speed food processor or mixer. Blend until it has a smooth and creamy texture, scrape down the sides as needed.

Add the lime juice, turmeric and the coconut cream and blend until smooth. 

In a sauce pan, add the pineapple purée and stir in the agar agar. Heat while stirring until it comes to a simmer. Cook for a few minutes while string until the filling starts to thicken and will coat the back of a spoon. Let the filling cool down slightly then pour it in the baked crust. Gently tap the tart a few times on the counter to break and air bubbles in the filling.

Loosely cover the tart with plastic wrap without touching the top of the filling. Place the tart in the fridge for at least 4 hours, preferably over night. Decorate with berries, pineapple and coconut if desired.

For the full written instructions, see the recipe card at the bottom.

Hint: I like to bake the crust for a crispy texture, but if you prefer a no bake crust, skip this step.

Variations and substitutions

• Nuts – This pineapple tart recipe uses a mix of almonds and macadamia nuts. The macadamia nuts can be replaced with other nuts like walnuts or pecans, or you can use all almonds.
• Pineapple – Fresh pineapple will give this tart the best flavor but frozen can also be used if pineapple isn’t in season. In a pinch, canned pineapple will also work, but the flavor won’t be as vibrant.
• Oil – Instead of coconut oil, other neutral oil like grape seed oil can be used.

Storage

Store any leftover tart in an airtight container in the fridge for up to 4-5 days.