These Vegan Pineapple Dome Tarts are light and refreshing. Made with fresh pineapple juice and coconut yogurt, they are perfect for the summer.
I watched in awe over the way my mom cut the pineapple.
After my mom leaves the pineapples on our shrines for a few days to honor our ancestors, the pineapples would be ripe enough to be eaten. Early in the morning before anyone was awake, my mom would sit on our kitchen floor with a compost bag and a big plate in front of her.
She would carefully cut away the brown dots (“eyes”) of the pineapples, making V-shapes as she rotated around the pineapples to remove them. In the end, there would be a beautiful spiral and she would slice them lengthwise for us to have.
Throughout the day, I would walk in and out of the kitchen, opening and closing the fridge to grab more slices of pineapples, enjoying how I am able to pull out chunks of the pineapple because of the way my mom cut them. Sometimes I would freeze them loving how refreshing they are especially if the day was extra hot.
What is your favorite tropical fruit?
I made these Vegan Pineapple Dome Tarts using fresh pineapple juice and paired it with a coconut yogurt and gluten-free crust. If you do not like coconut yogurt, you can substitute it for plant-based vanilla yogurt. These tarts can be prepped a day before too.
Let’s start baking!
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PinDescription
These Vegan Pineapple Dome Tarts are light and refreshing. Made with fresh pineapple juice and coconut yogurt, they are perfect for the summer.
Ingredients
Crust
-1 ½ cups (240g) 1:1 gluten-free flour
-¼ cup (30g) tapioca flour
-1 tbsp (15g) coconut sugar
-½ tsp salt
-½ cup (115g) unsalted, plant-based butter, chilled and cubed
-5-6 tbsp (70-84g) iced water
Pineapple Filling
-1 cup (200ml) fresh, pineapple juice
-1 cup (100g) sifted, powdered sugar
-1 tsp lemon zest
-1 tsp (3g) agar-agar powder + 2 tbsp (30ml) water
-1 cup (245g) coconut yogurt
Instructions
- Prepare the Pineapple Filling. Add the pineapple juice, powdered sugar and lemon zest to a saucepan over medium-low heat. Bring to a simmer. Combine the agar agar powder with the 2 tbsp (30ml) water. Slowly pour the mixture into the saucepan. Stir for about 30 seconds and remove from the heat. Divide the filling evenly into six 2 ½ inch circular mold pans. Transfer to the freezer and allow it to set for 2-3 hours or overnight.
- Prepare the Crust. Add the gluten-free flour, tapioca flour, coconut sugar, and salt to a large bowl. Mix until combined. Add in the cubed plant-based butter. Knead until the butter is covered with flour. Slowly add in the iced water 1 tbsp at a time until the dough comes together. Flatten into a circular shape, cover and place in the fridge for at least 30 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Dust a clean surface with some flour. Roll the dough into a rectangular shape. Use a 3-inch tart ring and cut out 6 circles of the dough for the bottom layer of the tart. Set aside.
- Roll the remaining dough into another rectangular shape. Make rectangular strips about ¾ -inch wide. Take one and roll it onto the side of the tart ring. Press on the sides and bottom edge of the tart pan to keep the dough together. Repeat with the remaining tart rings. Once ready, place in the freezer for 5 minutes.
- Remove the tarts from the freezer and bake for 12-15 minutes until the crust is lightly golden in color. Allow to cool completely.
- Remove the pineapple dome tarts from the freezer.
- Spoon about 1½-2 tablespoons of coconut yogurt over each tart crust. Top each tart crust with one of the pineapple domes. Serve and enjoy!
Keywords: dome tart, gluten-free, coconut, pineapple
