Pineapple/Coconut tart and vanilla-flavoured rice cream

Pineapple/Coconut tart and vanilla-flavoured rice cream Veggie recipe

Product(s) used

Vanilla Soya dessert

Vanilla Soya dessert

Ingredients

For the pastry
300 g plain flour
150 ml melted coconut oil
90 ml warm water
50 g raw sugar
one pinch of salt
a small amount of jam diluted in water to brown the edges of the pastry

For the tart mixture

500 g fresh diced pineapple
500 ml Vanilla Soya Dessert
4 tbsp grated coconut
3 pineapple slices
3 tbsp raw sugar

Method

Prepare the tart pastry. In a large bowl, mix the flour, sugar and salt. Hollow out the middle slightly and add the coconut oil and water. Using your hands, mix the pastry until you obtain a homogenous ball of pastry with a slightly sticky feel. Leave to chill for 30 minutes.
Take the pastry out of the refrigerator and roll it out by 1 cm on your lightly floured work top. Place the pastry in a tart mold. Using a fork, prick the base of the tart and put the 4 tsp of grated coconut on it.
Preheat oven at 180°C.
Dice the pineapple (keep 3 slices whole) and drain it well. Place in a large bowl, add the Sojade Dessert Vanille and mix well.
Spread this mixture out onto the tart base. Place the pineapple slices and sprinkle them with a bit of raw sugar. Brush the edges of the tart with some diluted jam.
Bake for 50 minutes at 180°C.
After removing the tart from the oven, it will be runny. Let it cool at room temperature then place it in the refrigerator for at least 4 hours, this will allow the cream to set.
Enjoy chilled.

Sojade's promise

All Sojade products are made in France
All Sojade products are made in France
We aim to reduce our carbon emissions by 20% between 2015 and 2018 for every kilo we produce
We aim to reduce our carbon emissions by 20% between 2015 and 2018 for every kilo we produce