This pineapple custard tart will bring instant sunshine and summer! It features a crisp, sweet pastry shell with a creamy, thick, plant-based custard gently stewed with pineapple pieces and juice. For extra indulgence and to wow your family or guests whip up some plant-based cream and cover the pineapple tart with cream whirls. Finish of with a freshly grated lemon zest. So tasty!
Course Afternoon tea, Dessert, pudding
Prep Time 30mins
Cook Time 35mins
Total Time 2hrs5mins
Pie/tart/flan dish, about 8-9 inch diameter. Plus greaseproof/parchment paper and some dried pulse, rice, or baking beans to blind bake the pastry.
Small saucepan, to prepare custard filling.
A hand whisk, optional for whipping plant-based cream.
For the pastry:
225gplain flouror all purpose flour
100gdairy free margarinesuch as Vitalite or Flora pure dairy free.
25gicing sugaror confectioners/powdered sugar
For the filling:
30gcustard powderI use Birds custard powder.
30ggranulated sugarOr caster sugar.
300mlsoya milk Alternatively use any variety of plant milk.
340gpineapplefresh or tinned, drained and juice/syrup reserved.
100mlpineapple juiceIf using tinned pineapple use 100ml of the drained juice or syrup. Otherwise use fresh pineapple juice or simply sub for 100ml plant milk.
For spreading on the cooked pastry base:
9tbsppineapple jamAlternatively use apricot jam or any other jam you have to hand.
1cartonvegan double creamI use Elmlea plant-based fresh double cream, available from most UK supermarkets.
Place the flour and margarine into a mixing bowl. Rub both together with your fingertips until mix resembles breadcrumbs.
Mix through the sugar.
Stir the water through the crumbs with a cutlery knife. Using your hands press the crumbs firmly together into a ball.Knead a little just until the pastry is a smooth ball.
If the dough is too sticky just sprinkle a little more flour and roll the ball through it. If the pastry is too crumbly incorporate small amounts of water until the dough ball is formed.
Pastry should be soft, pliable and not sticky.
Place the pastry dough on a small plate and wrap it in greaseproof paper or a clean tea towel. Place in the refrigerator for at least 20-30 minutes.
Meanwhile preheat your oven to 170 Fan/ 190 Celsius/ 374 Fahrenheit/ Gas 5. Grease your pie dish.
Sprinkle some flour onto your worktop, Roll out the chilled pastry until roughly about 3 mm thickness. If you prefer a thicker pastry it will require longer baking to cook through.
Lift the pastry by draping it around your rolling pin and carefully place it on top of your pie dish. Press the pastry down into the pan and sides.Don't worry if some pastry breaks as it can easily be pressed back together.
Using a knife, trim the overlapping pastry. Prick the base of the pastry all over with a fork.
Take a piece of greaseproof paper slightly larger than your pie dish diameter and scrunch it up. Press the paper into the pie dish covering the pastry.Pour in your baking beans or dried beans, etc.
Bake for 25 minutes on the middle shelf.
Remove the pastry case from the oven. Pull the ends of the greaseproof paper together and funnel the beans back into their storage jar. Or leave to cool on the paper if your storage is plastic.
Turn the oven down to 160 F and place the pastry back in the oven for 10-15 minutes to bake until golden and the bottom feels crisp.
Remove from the oven and set aside to cool.
Once cool spread the jam to cover the base. Whipping the jam a little with a teaspoon will make it easier to spread.
Prepare the filling:
Mix the custard powder and sugar together in a small saucepan. Pour a few splashes of plant milk into the custard-sugar powder and stir to make a smooth paste. Gradually add the rest of the milk and the pineapple juice, stirring to avoid any lumps.
Add the pineapple chunks. Bring to the boil over a medium heat, stirring frequently to avoid sticking to the pan or lumps forming.
When boiling, turn the heat down to low and gently simmer for 2- 3 minutes. Stir constantly.
Pour and scoop the pineapple mix into the pie crust. Smooth the top. Leave for an hour to cool before placing into the refrigerator to set and chill completely.This tart is best served after its been chilling for several hours or over night.
Optional: Whip up some vegan double cream to serve and sprinkle with grated lemon zest.
Nutritional calculations are estimates and not exact as ingredients vary and data is calculated using computerised apps. Data is provided for guidance only.
This pineapple tart is best served chilled and will be at its best the day after preparing.
Store pineapple tart in the refrigerator in a covered container or on a plate covered in food-safe wrap.
Pineapple tart will keep fresh for up to 4-5 days.
Whipped vegan cream is a tasty accompaniment. Other ideas include a scoop of vegan ice-cream or vanilla yogurt.