Pineapple Coconut Custard Tart
Ingredients
Metric
1 tart shell or 4 mini shells, baked
Pineapple:
240 g ~ 1 can pineapple
15 ml ~ 1 tbsp maple or agave syrup
½ tsp cinnamon powder
¼ tsp nutmeg
Custard:
400 ml ~ 1 can coconut cream, 80% fat
20 g cornstarch
60 g maple or agave syrup
7 ml ~ ½ tbsp apple cider vinegar
US
1 tart shell or 4 mini shells, baked
Pineapple:
8 oz ~ 1 can pineapple
1 tbsp maple or agave syrup
½ tsp cinnamon powder
¼ tsp nutmeg
Custard:
13 oz ~ 1 can coconut cream, 80% fat
2 tbsp cornstarch
¼ cup maple or agave syrup
½ tbsp apple cider vinegar
MAKES4 portions
PREP TIME20 minutes
COOKING TIME20 minutes
TOTAL TIME40 minutes
Steps
1Make the custard. Add coconut cream, cornstarch, vinegar and syrup to a small saucepan.
2Whisk to combine. Set heat to low (induction #4) and whisk until it thickens ~ 2 minutes. Set aside.
3Cut pineapple into bite-sized pieces. Add pineapple pieces, water from the can, syrup, nutmeg and cinnamon to a non-stick frying pan.
4Set heat to medium (induction #6). Cook for 10 minutes, stirring occasionally, until all the water has evaporated and the pineapple began to brown.
5Place a baked tart on a serving plate.
6Pour the custard into the tart(s).
7Top with cooked pineapple. You can serve it hot or cold. If you serve it cold, place it in the fridge for 2 hours or overnight and the custard will solidify.
Nutritional Info
Makes 4 portions
495 Calories per portion
9g protein
52g carbohydrates
5g fiber
30g fat
495 Calories per portion
9g protein
52g carbohydrates
5g fiber
30g fat
High in Vitamins B1, B2, B6
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
High in Copper
High in Magnesium
High in Manganese
High in Phosphorus
High in Selenium
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