Vegan Pineapple & Turmeric Tart

This Vegan Pineapple Turmeric Tart is dedicated to that time I got featured on Yummy Magazine, photographed by Bill of  “Kenyan Library” on Instagram. It’s a really lovely zingy recipe with an oat and dates crust and a luscious pineapple turmeric filing set with agar agar powder.

I’ve always been a fun of pineapples although I always struggled with whether they’re meant for smoothies or including them in a cream. When I decided to make this flavor I wasn’t sure of the pineapple and turmeric combo since it’s very odd. I wanted the filling to be very creamy, like a curd, but with some firmness so that when cutting, it will not scatter everything.

Most of the sweetness in the filling comes from the pineapples as they’re naturally sweet. The tart itself will turn yellow because of the turmeric as I did not want to use any artificial coloring. The creaminess comes from coconut cream because it’s thick and I wanted this tart dairy free. I used agar agar power to help with the firmness, also because it’s the vegan version of gelatin. Gelatin can be used as a  substitute if you wish not to have it vegan .

The raw crust works really well with this tart. Made from oats and sweetened with dates. For decoration I knew I wanted to use edible flowers; violas for their beauty and I also couldn’t resist adding blueberries just for the color contrast.

I really hope you do enjoy this vegan pineapple & turmeric tart and I look forward to hearing your thoughts! Also check out my other Tarts and cheesecake variations.

Check out These Other Tarts

1. No-Bake Lemon & Passionfruit Cheesecake
2. The Healthiest Strawberry Tart

How to Make Vegan Pineapple & Turmeric Tart

Miss Kabaki

This dreamy, colorful vegan tart nested in an oat crust, is dairy free and gluten free, healthy and loaded with fiber. Its naturally sweetened with pineapples and dates.

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Prep Time 15 mins

Cook Time 10 mins

Resting Time 12 hrs

Total Time 12 hrs 25 mins

Course Breakfast, Dessert

Cuisine American

Servings 4 people

Equipment

• 9" tart tin
• cooking pot

Ingredients

  

For the Crust

• 3 1/2 cups oats
• 2 tbsp cacao powder
• 10 dates pitted
• 1 tbsp cardamon powder
• 2 tbsp desiccated coconut
• 1/4 cup Melted coconut oil

For the filling

• 2 cans coconut cream
• 2 cups pineapple
• 2 tbsp turmeric
• 3 tbsp agar agar powder

Instructions

 

Crust

• Prepare a 9" tart tin
• Add all the ingredients for the crust in a food processor or blender and pulse until ground
• Add melted coconut oil and blend again. You should have a sticky mix when pressed together with your hands
• Scoop the crust mix into your tart tin and press the sides and the base down. Then place it into the fridge to set

Filling

• Place the chopped pineapples into a blend and blend until smooth. Add in the coconut cream, and turmeric and blend until creamy
• Place this mixture into a medium pot and bring to a simmer for about 10-15 minutes. Add agar agar powder and stir until dissolved
• Let the mixture cool slightly then pour it into your tart tin and refrigerate overnight or for at lease 4 hours
• Top with your favorite fruits or edible flowers and enjoy

Keyword breakfast, cheesecake, dessert, tart