Coconut and Pineapple Tart
Ingredients
Crust
- 100g almond flour
- 70g oat flour, GF if needed
- 1 tbsp raw cacao powder
- 3 pitted Medjool dates
- 3 Tbsp melted coconut oil
- 1/2 tsp pink salt @suncorefoods
Filling
- 300g fresh pineapple
- 1 tsp vanilla bean paste
- 150g full fat coconut cream
- 100 ml almond milk
- 1-2 tbsp honey or maple syrup
- 1 tbsp coconut oil, melted
- 1/4 tsp ground cardamom
- 1/4 tsp pink salt
- 1.5 tsp agar agar powder
Toppings
- Coconut chips
- Chrysanthemum flowers
- Cacao nibs @suncorefoods
- Corn flowers
Preparation
Preheat oven to 170 Celsius degrees.
Place almond and oat flour, cacao powder and salt into a food processor and pulse to combine.
Add dates and coconut oil.
Blend until the mixture resembles wet sand. It will be a bit sticky.
Press the crust mixture firmly into a 20cm tart pan.
Poke some holes into the bottom of the crust with a fork.
Bake for 8-10 minutes until fragrant.
Remove and cool completely.
Place the pineapple, coconut cream, vanilla and honey into a high speed blender and blend until completely smooth.
Pass the mixture through a sieve and pour into a small saucepan together with the rest of the ingredients.
Heat on medium heat and bring to a brief boil.
Reduce heat and simmer for a couple of minutes or until it starts to thicken.
Remove from heat and let cool down for 5 minutes.
Pour over the prepared crust.
Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours.
