So, I’m a little late for the fourth of July thing, but here we are. This recipe put me through the wringer when I made it on the fourth. First I added the amount of coconut oil I was supposed to add flour to the crust, so I had to improvise and use the greasy result crushed up with waffle cone crumbs to make a new crust. Then, I was going to make the base out of coconut milk, and realized we had none. I adjusted, though, and came out with a refreshing dessert I would make again. It just goes to show you can fix just about any mistake in baking with a little creativity.
1/2 cup confectioners’ sugar
1 1/2 cups all-purpose flour
3/4 c coconut oil
Preheat oven to 350. Pulse ingredients in blender/food processor until incorporated. Press into 12 in tart/pie pan. Bake for 10-12 mins and set aside to cool.
- 1 c cashews
- 1 c + 2 tbsp pineapple juice (cranberry/orange/lemonade should work too)
- 1 tbsp lime zest (optional)
- 3 tbsp cornstarch
- 1/4 c sugar
- 2 tbsp coconut oil
Place cashews in a pot with enough water to cover and boil until soft (15 minutes ish; you can add water if it starts to run low before they are soft). Reserve 1/4 c cashew water, and place the cashews and remaining water in a blender. Blend until smooth and you have as few clumps as possible and let sit. In the empty cashew pot, add juice and zest. One tbsp at a time, whisk in cornstarch. Then, whisk in sugar and almond milk. Place on medium high heat and continuously stir until mixture gets obviously thick and starts to bubble. Immediately remove from heat and stir in coconut oil until incorporated. Fold in blended cashews. Pour into crust and place in fridge to set (let cool completely before topping).
- 1/2 c pineapple juice
- 1 1/2-2 c fresh fruit
Place on medium heat and let simmer until reduced into a sticky, but pourable consistency. It should brown slightly. Let cool slightly. Place fruit around tart as desired. Pour thickened pineapple glaze over top (use spoon if pouring too much in one place). Chill before serving.
Tips/Things I Would Change:
- I would add more fruit
- I would dust with powdered sugar
- I would try with different juices
- Don’t heat the juice mixture until all the cornstarch is whisked in, or else you’ll get clumps
- I might try a coconut milk based filling, if we had any