How to Make Vegan Pineapple & Turmeric Tart
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.
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