Desserts
Passionfruit, Pineapple and Coconut Tarts
Recipe by Greens of the Stone Age
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These Passionfruit, Pineapple and Coconut Tarts are packed full of tropical flavour and nutrient dense ingredients. The perfect dessert for a summer garden party.
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For the coconut and macadamia crust
- 100g macadamia nuts
- 100g dessicated coconut
- 50g ground almonds
- 3 tbsp agave
- 1/2 tsp sea salt
- 1 tbsp coconut oil
- 1 tsp vanilla extract
For the filling
- 200g cashews (soaked overnight, rinsed)
- 4 large passion fruits (roughly 200ml)
- 75ml pineapple juice
- 1 Juice of lime
- 3 tbsp light agave nectar/maple syrup
- 60g coconut oil (melted)
- 1/2 tsp ground turmeric
- ¼ tsp vanilla powder or 1 tbsp light agave nectar/maple vanilla extract
- Pinch sea salt
Optional toppings
- Coconut yogurt or cream
- Seeds and pulp from 2 passion fruits
- Toasted coconut flakes
Utensils
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Step 1
Combine all of the ingredients for the cookie dough base in the food processor bowl and secure the lid. Select MIX and process until the ingredients hold together when squeeze between finger and thumb. Divide the dough equally between each mini pie tin. Press the dough into the tin using your fingers. Place the pie bases into the freezer.
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Step 2
Add all of the ingredients for the filling into the Ninja Cup in the order listed. Secure the blade and select HIGH. Remove from the unit, open the lid and scrape down the sides with a silicone spatula. Repeat the blend process until the filling is smooth and all ingredients are fully incorporated. Pour the mixture through a sieve to discard any passionfruit seeds.
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Step 3
Remove the tarts from the freezer and fill evenly with the filling. Place the pies back into the freezer and leave until set, roughly 1 to 2 hours.
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Step 4
Carefully remove from the tins by pressing the base gently upward. Leave for 10 minutes before serving with any of the optional toppings listed above.
Notes:
Prep time inclusive of 1 hour setting time.
Can be stored in an airtight container within the refrigerator for up to 3 days or stored frozen for 3 months.
If freezing overnight, leave to defrost in the refrigerator for at least 4 hours before serving.
If you’re having trouble removing the tarts from the tin give them a quick blast with a hairdryer around the outer rim and underside in order to release from the tin. Alternatively heat a hob ring and turn off the heat, then place the tin on top for 10 seconds.
