by Helena at The Delicious Plate
This pine-lime tart is a cracker. It’s quite easy to make and packs a punch of deliciousness. The crust is a mix of macadamia nuts, almonds, dates and coconut. The filling is a creamy mix of sweet pineapple, tart lime and smooth coconut cream. Combined, it’s a whole bunch of yum.
The recipe gives the option to bake the crust or leave it raw. I baked the crust and whilst I can’t compare it to the raw version, the baked crust is D-I-V-I-N-E. It has the right degree of firmness to hold the filling and not break when serving, yet still tastes light, sweet and ever so slightly chewy. Delish!
I would have preferred a little more volume from the filling. The recipe required the use of a “small tart pan” but did not specify size. I used a 25cm tart pan, perhaps a 23cm would have been a better option to add more depth to the base and filling.
I was out of agar agar (vegan alternative to gelatine) so substituted this with xanthan gum (a thickener/ stabiliser).
🌱 Vegan substitutions aren’t required, the recipe is vegan.
⠀
📚 RECIPE Tropical Pineapple Tart by Helena @thedeliciousplate http://thedeliciousplate.com/tropical-pineapple-tart-vegan-and-gluten-free/ ⠀
Vegan and Gluten-Free Tropical Pineapple Tart
Equipment
- 23cm Tart Pan
- Food Processor
Ingredients
- Full ingredient list and method online at The Delicious Plate
- 100 g Almonds
- 100 g Macadamias
- 50 g Coconut Flakes
- 100 g Dates
- 250 g Fresh Pineapple
- 1 cup Coconut Cream
Instructions
- Full ingredient list and method online at The Delicious Plate
- 🌱 Vegan substitutions aren't required, the recipe is vegan.
Notes
Did you make this recipe?
Please let me know if it turned out for you! Leave a comment below and tag @modernveganguide on Instagram and hashtag it #modernveganguide