Pineapple and Coconut Tart

by Collette White | June 2, 2014

We have had a busy few days here already with both the big girls having friends over, park trips, picnics, plaster painting and loads of laughter has been going on here! I have realised that there isn’t much different to having 4 kids in the house to 5 kids! Not that I intend on having any more ? The Winter mornings have been cold but the Sunshine has been glorious so we have been rugging up and getting out and about in it.

Here is the ‘tart’ recipe I gave you a sneak peak of on the weekend …. I had a dream a few weeks back about Pineapple Tarts and was going to make the ones in my first book but then got carried away and ended  up with something completely different … I hope you enjoy it as much as we do!

Ingredients

BASE

1 cup almonds (120g)

1 cup desiccated coconut (95g)

20 medjool dates – seeds removed (300g)

TOP

2 x 440g tins crushed pineapple

1 x 270ml tin coconut cream

½ cup maple syrup

¼ cup fresh lemon juice

1 stick cinnamon

1 star anise

½ vanilla bean pod

1 tblspn agar powder

EXTRA / OPTIONAL

1 cup desiccated coconut – toasted

Method

Lightly grease a round springform cake tin and set aside.

Place all the ingredients for the base into a food processor and blitz on high until thoroughly combined.

(TMX OWNERS: Speed 7 for 30 seconds)

Using your hands, push this mixture firmly into the cake tin to form the base of the tart.

Refrigerate base whilst making the top.

Place all the ingredients for the top of the tart into a medium saucepan and mix thoroughly. Bring to the boil over a high heat. Reduce heat to medium-high to a constant simmer for 5 minutes.

Remove from heat and allow to cool at room temperature for 10 minutes. Remove vanilla, start anise and cinnamon and discard.

Pour the pineapple mixture into the cake tin and refrigerate for 4-5 hours or overnight if possible.

Cut into wedges to serve and sprinkle with extra desiccated toasted coconut.

Serves 8-12 

Notes

  • I find there can be a big weight difference in the medjool dates sometimes. I have made this 3 times now and have used between 16 and 21 dates – I always ensure the weight is 300g though.
  • The first time I made this I used ½ cup fresh lemon juice and loved it. I have reduced the lemon in the recipe for the following times I tested it as I know not everyone loves lemon that much. It was VERY ‘lemony’ and had that ‘eye twitch’ tang to it … if you love that lemony taste then you can increase the quanity of lemon you use.
  • This would be lovely served with fresh seasonal fruit also.

Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,