No-Bake Pineapple Cream Tart With A Nut Crust
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup macadamia nuts
  • 1 cup pecans
  • 1/4 cup toasted coconut
  • 1/4 cup coconut oil, melted
  • 1 tablespoon honey
  • 1 cup fresh pineapple purée, strained
  • 1/3 cup sugar
  • 3 egg yolks
  • 2 tablespoon cornstarch
  • 1 pinch of salt
  • 2 tablespoon butter
  • 1 cup whipping cream, divided
  • 4 tablespoon toasted coconut
Directions
  1. Pulse nuts and toasted coconut in a food processor until finely ground, but do not overprocess. Add melted coconut oil and honey and pulse until just combined. Evenly divide the crust between the 4 tart molds. Press into the molds and up the sides of the tart pans. Place the molds in the freezer.
  2. In a medium sauce pan, whisk together the purée, sugar, egg yolks, cornstarch, and salt. Turn the heat to medium and whisk constantly until the mixture comes to a boil. Remove from the heat and whisk in the butter until dissolved. Let cool to room temperature.
  3. Next, whip the cream to medium-stiff peaks. Fold the half of the whipped cream into the room temperature pineapple curd. Divide the filling among the four tart shells. Top each tart with the remaining whipped cream and toasted coconut.