Vegan Pineapple Tart
Indulge in the tropical sweetness of this Vegan Pineapple Tart, a delightful dessert that combines a nutty, gluten-free almond flour and oat crust with a luscious, fruit-forward pineapple filling. Perfectly balanced with hints of maple syrup, vanilla, and a touch of zesty lemon juice, this tart is as visually stunning as it is delicious. The coconut oil creates a buttery texture, while coconut sugar adds a rich caramelized flavor to the fresh pineapple topping. With just 20 minutes of prep time, it’s surprisingly simple to whip up! Serve this dairy-free, plant-based treat at your next gathering, and watch it disappear in no time. Whether enjoyed as a summery dessert or an elegant holiday dish, this vegan pineapple tart is sure to impress. Keywords: vegan pineapple tart, gluten-free dessert, dairy-free recipes, tropical dessert, easy vegan tart.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Rolled oats
- 0.5 cup Coconut oil
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 cups Fresh pineapple, chopped
- 0.5 cup Coconut sugar
- 2 tablespoons Cornstarch
- 0.5 cup Water
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C).
In a food processor, combine the almond flour, rolled oats, coconut oil, maple syrup, vanilla extract, and salt.
Pulse until the mixture forms a crumbly dough that holds together when pressed.
Press the dough evenly into a 9-inch tart pan with a removable bottom.
Bake the crust for 10-12 minutes until lightly golden. Set aside to cool.
In a medium saucepan over medium heat, combine the chopped pineapple and coconut sugar.
Cook until the pineapple releases its juices and the sugar dissolves, about 5 minutes.
In a small bowl, mix the cornstarch and water until smooth.
Add the cornstarch mixture and lemon juice to the saucepan with the pineapple, stirring constantly.
Cook until the filling thickens, about 2-3 minutes, then remove from heat.
Let the pineapple filling cool slightly before spooning it into the prepared tart crust.
Spread the filling evenly over the crust.
Bake the tart for another 20-25 minutes until the filling is set and bubbly.
Let the tart cool to room temperature before removing from the tart pan.
Serve and enjoy your delicious vegan pineapple tart!
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 106.7 g | 534% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 308.5 g | 112% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 205.2 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1860 mg | 40% | |
*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.
