Summer Tart with Pineapple and Passion Fruit
Ingredients
Crust
- 1 3/4 cup regular flour
- 1/3 cup raw can sugar
- 100 gram regular / dairy-free butter
- 1 tsp vanilla extract
- Pinch of salt
Filling
- 1 cup sweet pineapple juice (pulps discarded)
- 1/8 cup passion fruit juice (seeds discarded)
- 2/3 cup almond milk
- 4 tbsp sugar of choice (adjusts to taste)
- 2 tsp agar agar powder
Preparation
Crust
Place all ingredients in a food processor, pulse until everything is incorporated (do not overmix)
Transfer dough to desired tart pan, press the dough firmly to the side and bottom of the pan, shape it well.
Once done, store it in the chiller for 15 minutes to firm up. Meantime, preheat your oven to 175 degrees Celsius.
Right before baking, pierce all over the bottom of the crust with a fork. Then bake it for 20-25 minutes or until the edges become golden brown.
Remove it from the oven and let it cool on the wire rack while you make the filling.
Filling
Place pineapple juice, sugar and agar agar powder in a small saucepan, cook mixture on low heat until agar and sugar has completely dissolved. (Around 10 minutes)
Once ready, turn the heat off and let it cool slightly before adding passion fruit juice, milk. Stir to combine well.
Pour mixture over cook tart shell. Let in sit on the counter for 15 minutes to cool down before transferring it to the chiller to set.
Let the tart chill for at least 2-3 hours. Decorate with fresh fruits before serving.
