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

Bisphenol A- and phthalate-free packaging
Bisphenol A- and phthalate-free packaging
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