These Vegan Pineapple Tarts are made from scratch with a homemade pineapple jam and a coconut oil-based dough. They’re crisp on the outside with a buttery-like finish.
These pineapple tarts are more buttery and tart-like, rather than the usual melt-in-your-mouth kinds. They still satisfy the craving for pineapple tarts, and are super delicious!
What you’ll need to make vegan pineapple tarts
- softened coconut oil. Liquid coconut oil will produce a more flaky dough, and solid coconut oil isn’t workable at all.
- liquid sweetener of choice
- vanilla extract
- all-purpose flour
- cornstarch
- salt
I like making my own pineapple jam, because I can control the ingredients and the amount of sugar in the jam. You could also strain out some of the pineapple juice from the puree, which will speed up the process of cooking the pineapple jam. The extra pineapple juice does make the jam a lot more strong and fragrant.
You could definitely use store-bought, but I highly recommend making your own.
Making pineapple tarts from scratch is a labour of love, but I think it’s all worth it in the end 🙂
Watch the recipe video on my YouTube channel
If you liked these Vegan Pineapple Tarts, here are more Chinese New Year cookies you’ll love:
- Melt-In-Your-Mouth Green Pea Cookies (vegan, gluten-free)
- Chinese Almond Cookies (vegan, gluten-free)
If you made this recipe, do leave a comment and rating below because I love hearing your feedback. Make sure to tag me on Instagram @eatwkriss so that I can see your recreations!
Vegan Pineapple Tarts
Ingredients
Pineapple jam
- 1 small pineapple (600g) cut into pieces (include the stem)
- 1 stick cinnamon
- 2½ tbsp brown sugar more to taste
Tart dough
- 100 g coconut oil softened
- 1 tsp vanilla extract
- 80 ml liquid sweetener of choice
- 140 g all-purpose flour
- 40 g cornstarch
- ½ tsp salt
Vegan "egg" wash
- 1 tbsp plant milk
- 1 tsp liquid sweetener
Instructions
Make pineapple jam
- Blend the cut pineapple in a blender until smooth and thick.
- Pour the pineapple puree into a large pan and cook over medium heat for 20 minutes until half the liquid has reduced. Stir every so often.
- Add the cinnamon stick and brown sugar. Cook over low heat for another 20 minutes until the jam is thick and golden brown, stirring constantly.
- Let cool completely, then refrigerate for 4 hours or overnight.
Make tart dough
- In a large bowl, mix the softened coconut oil with a spatula. Little lumps of coconut oil are okay. Mix in vanilla extract and liquid sweetener.
- Sift in all-purpose flour and cornstarch. Add salt and combine everything until a thick dough forms. Cover and refrigerate for 30-40 minutes.
Make pineapple tarts
- Preheat the oven to 200°C and line two baking trays with parchment paper. Divide the pineapple jam into a teaspoon each, and roll into a ball.
- After 30 minutes or so, the dough should be firm, but still slightly soft and easy to roll out.
- On a work surface, lay down parchment paper and dust generously. Roll out the dough, and cut out desired shapes with a cookie cutter. Transfer to the baking tray with an offset spatula.
- Create a dent in the middle, and use a fork to create some patterns around the edge of the tart. Brush the tart with the "egg" wash and place a ball of pineapple jam in the middle.
- Bake for 10-12 minutes until the edges are golden brown. Transfer to a wire rack to cool completely.
Notes
