Vegan Pineapple Tarts Recipe

Prep Time: 1hr | Cook Time: 25m | Servings: 25

Ingredients

Filling

• 2 fresh sweet pineapples (800-900g)
• 100g caster sugar
• 1/8 tsp citric acid

Cookie Casing

• 100g vegan butter (I use Nuttelex)
• 150g plain flour
• 1 tbsp water
• 2 tbsp sugar
• 1/4 tsp salt

Vegan Egg Wash

• 1/2 tbsp soy milk
• 1 tbsp maple syrup

Instructions

Pineapple Filling: Peel and chop pineapples into chunks, then blend them roughly. Strain the mixture, reserving the juice for drinks. Transfer the fibrous pulp to a pan and add sugar and citric acid. Adjust sweetness and tartness to taste. Cook on low heat until it thickens into a dark, jam-like consistency. Spread the jam onto a plate to cool completely.

Make the Cookie Dough: In a small bowl, whisk together flour, sugar, and salt. Using a mixer, beat butter into the flour mixture until a dough forms.

Shape the Pineapple Tarts: Roll the cooled pineapple jam into 1tsp small balls. Take 1tbsp small portions of dough and roll into balls. Flatten each dough ball into a disc, then stretch it slightly with your fingers. Place a jam ball in the centre and wrap the dough around it, sealing the edges. Roll into a smooth ball and gently score the top in a crisscross pattern to resemble a pineapple.

Bake the Tarts: Preheat the oven to 180°C (350°F). Whisk together soy milk and maple syrup to make the vegan egg wash. Lightly brush each tart with the egg wash. Bake for 25-30 mins. until golden brown.

Enjoy!

Allow the tarts to cool completely before serving.