Vegan and Gluten-Free Tropical Pineapple Tart
by Helena at The Delicious PlateThis 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.
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
I was out of agar agar (vegan alternative to gelatine) so substituted this with xanthan gum (a thickener/ stabiliser). Xanthan Gum should be readily available in most Australian supermarkets, whereas agar agar is more likely to be found in health stores, specialty cooking stores and vegan supermarkets.
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