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Pineapple & Coconut Custard Tart

Ingredients

Metric


Pineapple:
1 pineapple
1 tbsp coconut oil
½ tsp cinnamon powder
¼ tsp nutmeg
1 tbsp maple or agave syrup

Custard:
200 ml coconut cream, 80% fat
40 g cornstarch
40 g maple or agave syrup
½ tbsp apple cider vinegar

Dough:
120 g all-purpose wheat flour
60 g almond or cashew butter
60 ml water
½ tbsp apple cider vinegar
½ tsp baking powder

US


Pineapple:
1 pineapple
1 tbsp coconut oil
½ tsp cinnamon powder
¼ tsp nutmeg
1 tbsp maple or agave syrup

Custard:
7 oz ~ 1 cup coconut cream, 80% fat
4 tbsp cornstarch
2 tbsp maple or agave syrup
½ tbsp apple cider vinegar

Dough:
1 cup all-purpose wheat flour
¼ cup almond or cashew butter
¼ cup water
½ tbsp apple cider vinegar
½ tsp baking powder

MAKES4 portions
PREP TIME20 minutes
COOKING TIME45 minutes
TOTAL TIME65 minutes

Step by Step

Steps
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.

Nutritional Info
Makes 4 portions
380 Calories per portion
6g protein
50g carbohydrates
5g fiber
20g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, C
High in Omega 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Selenium
High in Zinc
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