1Make the tarts: Add nut butter, vinegar and water to a mixing bowl.

2Whisk together until combined.

3Add flour and baking powder.

4Mix well until you have a stiff dough. Set aside and let it rest.

5Place the dough on top of a baking sheet. Roll it out enough to cover a 20 cm (8 inch) tart mould.

Place rolled out dough over the mould sheet side up and peel off the sheet. Flatten the dough and cut off any extras - or fold the edges in. Pierce the base of the dough with a fork throughout. Place in the freezer until needed.

Tip: Use a mould with a removable bottom. The tart can then be easily lifted out of the mould after baking.

6Cut pineapple into bite-sized pieces (how to cut a pineapple / video). Add coconut oil, syrup, cinnamon and nutmeg to a non-stick frying pan. Set heat to medium and stir to combine.

7Add pineapple pieces and stir-fry over medium heat for 5 minutes. Reduce heat to low and cook for another 5 minutes, stirring occasionally.

8Cook it until it becomes soft and gets a nice glaze. Set aside.

9Preheat the oven to 180°C (360°F) Bottom Heat. Make the custard. Add coconut cream, cornstarch, vinegar and syrup to a small saucepan.

10Set heat to medium and whisk until it thickens ~ 2 minutes.

11Take the tart out of the freezer. Fill it with custard.

12Top with caramelized pineapple pieces.

13Bake in the oven for 25 minutes. Allow to cool for 5 minutes then transfer to a plate. Serve hot.