Enjoy the sweet, citrusy flavors of these delicious pineapple tarts. This quick and easy egg-free recipe requires just 6 ingredients to make and will have your mouth watering in no time! Try it today and taste the satisfaction for yourself!
Once I learned how easy it is to cut a pineapple without waste, I’ve been all about experimenting with pineapple recipes!
These vegan pineapple tarts are my new favorite treat. They are so easy to make, and everyone loves them. You can’t go wrong combining pineapple and coconut in a graham cracker tart crust.
What are Pineapple Tarts?
Pineapple tarts are a mini-pies filled with pineapple jam. These tarts are commonly found in various forms around the world, including Scotland and Malaysia.
The pineapple tart may have been invented in the 16th century. This is around the time the pineapple, a fruit native to South America, was introduced to Asia by Portuguese merchants.
Pineapple tarts are a popular snack and gift during the Chinese New Year in Singapore and Malaysia. They are also a popular item at local bakeries and markets.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Pineapple — I used a 20 oz can of crushed pineapple
- Sugar — Simple granulated sugar works best.
- Cornstarch — We’ll thicken the sauce by adding cornstarch to the filling.
- Coconut — I like using finely shredded unsweetened coconut. If your flakes are larger, you can run them through a food processor for a few seconds to break them down into smaller pieces.
- Butter — Adding a bit of vegan butter gives these tarts a buttery flavor and adds to the creamy texture.
- Tart shells — I used storebought graham cracker tart shells. They are easy to find and it keeps this recipe simple! If you prefer homemade, use this dairy-free graham cracker crust recipe as a guide.
- Optional toppings — Add whipped coconut cream and a maraschino cherry on top.
How to Make Vegan Pineapple Tarts
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Stir together crushed pineapple, the juice from the can, and sugar in a saucepan.
- Sprinkle the cornstarch over the top and stir to combine.
- Turn the heat up to medium and stir occasionally until it begins to simmer.
- Cook for several minutes until the sauce thickens.
- Remove from heat and stir in butter and coconut flakes.
- Spoon pineapple mixture into tart shells.
- Bake until the edges of the crust turn golden brown.
- Top cooled tarts with dairy-free whipped cream and a maraschino cherry.
Are pineapple tarts healthy?
Pineapple tarts are made with crushed pineapple, shredded coconut, and sugar. These tarts are not considered health food, but they’re delicious treats that offer fruit in every bite.
How long do pineapple tarts last?
You can store pineapple tarts in the fridge where they can keep for up to 5 days or in the freezer where they can be frozen for up to 2 months.
Once you’ve baked the pineapple tarts, allow them to cool completely. Then transfer to an airtight container and refrigerate for up to 5 days. You can freeze these tarts in freezer-safe containers or freezer bags for up to 2 months. To thaw, transfer to the fridge overnight or set at room temperature for 2 hours.
Vegan Pineapple Tarts
- 1 20 oz can crushed pineapple
- ½ cup sugar
- 2 tablespoon cornstarch
- 1 cup shredded coconut
- 1 tablespoon vegan butter
- 6 tart shells
- Preheat oven to 325°F/163°C.
- Add the full can of pineapple (including juice) into a saucepan. Add sugar and stir to combine. Sprinkle the cornstarch over the top and stir to combine.
- Turn the heat up to medium and stir occasionally until it begins to simmer. Cook for several minutes, until the sauce begins to thicken.
- Remove from heat and stir in butter and coconut.
- Spoon pineapple mixture into tarts. Bake for 15 to 20 minutes, until the edges of the crust turns golden brown. Remove them from the oven and cool for 5 to 10 minutes before serving.
- Serve with dairy-free whipped cream and a maraschino cherry.
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Optional SpicesYou can add spices to your pineapple tarts, such as ground cloves and cinnamon.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.