Pineapple Custard Tart

This vegan panna cotta tart combines tropical flavours of pina colada with layers of creamy coconut panna cotta and tangy pineapple curd jelly on top of a shortbread crust.

 

Servings: 8 Slices

Total Time: 3 hours

 

Ingredients: 

CRUST

  • 1 cup (125 g) all purpose flour, use gluten-free if required
  • ½ cup (60 g) coconut flour
  • 2 tablespoons (30 g) coconut sugar
  • ¼ tsp (1.25 g) sea salt
  • 1 tablespoon (15 g) ground flaxseed
  • 5 tablespoons (75 g) vegan butter
  • 2 tablespoons (30 ml) water

COCONUT PANA COTTA

  • 3.5 oz (100 g) coconut cream, or canned full fat coconut milk
  • 1 teaspoon (5 ml) rum extract, or 1 tbsp dark/white rum
  • ½ teaspoon (2.5 ml) vanilla extract
  • 2 tablespoons (30 g) caster sugar, or white granulated sugar
  • Pinch sea salt
  • 2 tablespoons (30 g) cornstarch, or cornflour
  • ½ teaspoon (2.5 g) agar agar powder
  • ½ cup (120 g) coconut milk (drinking not canned), or other plantbased milk of choice

PINEAPPLE CURD

  • 2 cups (330 g) fresh pineapple, chopped
  • ¼ cup (60 ml) lemon juice, freshly squeezed
  • ¼ cup (50 g) caster sugar (superfine sugar)
  • 2 tablespoons (30 g) cornstarch
  • ¾ teaspoon (4 g) agar agar powder
  • 2 tablespoons (30 ml) plantbased milk

 

Method:

  • Preheat your oven to 175°C (350°F). Lightly grease the base and sides of a 9.5″ tart tin with some oil or vegan butter.
  • Crust: Add all of the crust ingredients to your food processor and blitz until the ingredients stick together to form a dough.
  • Evenly press the dough into the base and sides of the tart tin and use a fork to prick several holes into the base. Bake the crust for 12-15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
  • Coconut Panna Cotta: Add the coconut cream, rum extract, vanilla extract, caster sugar, and salt to a saucepan on medium heat. Gently stir until the ingredients have melted together.
  • In a small bowl, combine the cornstarch/cornflour, agar agar powder, and coconut milk. Whisk well to form a paste. Add the paste to the pan with the other ingredients and simmer for 4-5 minutes, stirring constantly. Remove from the heat and allow to cool slightly for 3-5 minutes.
  • Pour the coconut panna cotta into the tart shell and gently tap the tart on your work surface to knock out any air bubbles. Allow the tart to cool to room temperature for another 15 minutes or so and then chill for 2 hours.
  • Pineapple Curd: Add the chopped pineapple to your blender and blitz until smooth. Pass the mixture through a sieve to remove any lumps.
  • Add the pineapple juice to a saucepan with the lemon juice and caster sugar. Simmer for 10 minutes on medium heat, whilst stirring continuously.
  • In a small bowl, combine the cornstarch, agar agar powder, and plant-based milk. Whisk well to form a paste. Add the paste to the pan with the other ingredients and simmer for 4-5 minutes, stirring constantly. Remove from the heat and allow to cool slightly for 3-5 minutes.
  • Pour the pineapple curd into the tart shell and gently tap the tart on your work surface to knock out any air bubbles. Allow the tart to cool to room temperature for another 15 minutes or so and then chill for another 2 hours.
  • Once completely set, remove the tart from the cake tin and garnish it with toppings of your choice.
  • Store in an airtight container in the fridge and consume within 2-3 days