This Tropical Pineapple Tart reminds me of my vacation in Hawaii. The crust is a mix of macadamia nuts, almonds and coconut. The filling is a creamy mix of sweet pineapple, tart lime and smooth coconut cream.
- 100g almonds
- 100g macadamia nuts
- 50g coconut flakes
- 100g (½ Cup) dates, pitted
- 2 tablespoon coconut oil, melted
- 1 tablespoon maple syrup
- pinch of salt
- 250g pineapple, peeled and cut in chunks
- 1 lime, juiced
- ⅛ teaspoon turmeric
- 1 Cup (249ml) coconut cream
- 2 teaspoon agar agar in powder form
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Preheat the oven to 175C (350F)
Add the nuts and coconut to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand concistency. 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 upp the edges.
Bake for 10 minutes, make the filling while it cooks.
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Start by mixing the pinapple as smooth as you can get it in a mixer or food processor.
Add the lime juice, turmeric and the coconut cream and blend until smooth.
Heat the mixture in a small sauce pan and add the agar agar. Stir constantly and bring to a simmer. Cook for a few minutes while stiring. Cool slightly then add to the baked crust.
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Place the tart in the fridge for at least 4 hours, preferably over night. Decorate with berries, pinapple and coconut.
Enjoy!