Dairy-Free Pineapple Tart
Indulge in the tropical sweetness of this Dairy-Free Pineapple Tart, a vegan-friendly dessert that effortlessly combines a buttery coconut oil crust with a luscious pineapple filling. Perfect for those seeking plant-based treats, this recipe utilizes coconut oil for a flaky pastry and a homemade pineapple compote infused with warm cinnamon, zesty lemon juice, and fragrant vanilla extract. With a crisp golden crust and a perfectly thickened fruit filling, this tart is as visually stunning as it is delicious. Serve it chilled or slightly warm for a refreshing dessert that's free of dairy but full of vibrant flavor. Whether for a sunny brunch or a simple after-dinner treat, this pineapple tart is sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams All-purpose flour
- 110 grams Coconut oil
- 60 milliliters Ice water
- 1 teaspoon Salt
- 300 grams Pineapple
- 100 grams Brown sugar
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 2 tablespoons Lemon juice
- 2 tablespoons Chilled water
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine the all-purpose flour and salt.
Add the coconut oil into the flour mixture and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing gently until the dough holds together.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
While the dough chills, peel and core the pineapple, then chop it into small cubes.
In a medium saucepan over medium heat, add the chopped pineapple, brown sugar, lemon juice, and vanilla extract.
Cook the mixture, stirring frequently, for about 10 minutes until the pineapple softens.
In a small bowl, mix the cornstarch with 2 tablespoons of chilled water to form a slurry.
Add the cornstarch slurry to the pineapple mixture and stir continuously until it thickens.
Stir in the ground cinnamon and remove the mixture from heat. Allow it to cool.
Take the dough out of the refrigerator and roll it into a circle about 0.5cm thick on a lightly floured surface.
Transfer the rolled-out dough to a tart pan, pressing it gently into the bottom and edges. Trim any overhang.
Pour the cooled pineapple filling into the prepared tart shell, spreading it evenly.
Place the tart in the preheated oven and bake for 30-35 minutes or until the crust is golden brown.
Remove the tart from the oven and let it cool before slicing and serving.
Nutrition Facts
Calories |
2507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 91.2 g | 456% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 347.3 g | 126% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 128.4 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
