(1) I'm a pineapple tart fanatic!
(2) I have baked many many many countless pineapple tarts year after year at here (2011), here (2012), here (2012), here (2013), here (2014), here (2015), here (2016), here (2017), here (2018) and here (2019).
(3) I can bake many different types of pineapple tarts and my favorite recipes are:
Best Sturdy Melt-in-the-mouth Enclosed Pineapple Tarts at here
Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts baked with Salted Egg Yolk Butter Pastry at here
Melt-in-your-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Melt-in-the-mouth Gula Melaka Pineapple Tarts at here
(4) More than one person have asked me if I can bake pineapple tarts with NO butter and eggs!!! Imagine pineapple tarts with NO butter and eggs... What the?
(5) And of course, I said NO! ... because a hardcore pineapple-tart-lover like me will never believe in baking pineapple tarts without butter and eggs!!! You know what? I was wrong!!! Totally wrong!!!
The curious me had taken up the challenge of baking pineapple tarts without using butter and eggs and I'm proud to say that the vegan pineapple tarts that I have created are awesome!!!
I didn't bake my non-butter tart pastry with "tasteless" shortening or any bad synthetic trans-fat containing margarine. In fact, mine is simply made with coconut oil and the melty pastry is nicely bound and browned by the added maple syrup. So straightforward yet amazingly delicious!
It is definitely a non-traditional recipe that is worth sharing...
You wanna try???
Believe it or not...
These egg-free diary-free Vegan Pineapple Tarts are amazingly awesomely delicious!
The best way to bake these melty vegan tarts is to bake them with semi-solid coconut oil.
Not liquid because the liquid coconut oil will make the pastry crumbs more compact with less melty texture.
Not solid because it is impossible to incorporate anything into solid hard coconut oil.
The pastry needs to have small bits of semi-solid coconut oil embedded in the dough so that the tart pastry will be nice and melty with a perfect finishing crisp.
Got the idea? Well, you might want to watch my video to see how I baked these coconut oil pineapple tarts to understand the concept better.
I'm totally impressed with these melty vegan pineapple tarts!
Are you?
Simply surprisingly delicious!!!
"Please try my vegan pineapple tarts." I have to say that even I'm surprised with myself that I really like these unconventional creation and was asking my husband and son to try these unique pineapple tarts.
"Vegan pineapple tarts?" said my son with a skeptical face. At the corner of my eyes, I saw that my husband was quietly creeping away from me. Hmmm..."Come here! Try these tarts!" I was fast and sharp. I approached the quickly and aimed well enough to toss one tart into each of their mouths. LOL!It was "Ewww..." and "Yucks" initially. As they chewed further, I saw that they were enjoying the tarts silently with their raised eyebrows and eventually swallowed everything.
"See! I told you that the vegan pineapple tarts are nice." I was trying to reconfirm my view but both my husband and son rolled their eyes."I want my pineapple tarts with butter!" said my demanding son who is also a hardcore pineapple-tart-lover like me that never believe in baking pineapple tarts without butter and eggs. I can totally see his point because I was the same too."Me too! The vegan tarts are nice but they are not the same without the butter." said my husband.I know I know but these non-butter tarts are great for vegans or people who has egg or dairy allergy but we are not!Nevertheless, these non-traditional tarts were well-enjoyed eventually...I hope that you will like this recipe.If you don't, you might want try my other HIGHLY RECOMMENDED very popular recipes:
Best Sturdy Melt-in-your-mouth Open Faced Pineapple Tarts at here
Best Ultimate Melt-in-your-mouth Nastar Pineapple Tarts at here
Ultimate Melt-in-the-mouth Malay Style Condensed Milk Enclosed or Nastar Pineapple Tarts at here
Melt-in-the-mouth Gula Melaka Pineapple Tarts at here
Ultimate Melt-in-the-mouth Salted Egg Yolk Pineapple Tarts 咸蛋黄凤梨酥 that are baked with Salted Egg Yolk Butter Pastry at here
Melt-in-the-mouth Parmesan Cheese Nastar Pineapple Tarts at here
Easy Fail Proof Strawberry Jam Butter Cookies at here
Parmesan Cheese Butter Cookies at here
Crispy Sweet-and-Salty Cornflakes Cookies at here
Best Nyonya Butter Cookies / Biscuit Samprit at here
4 Different Chinese Almond Cookies recipes at here
Ultimate Melt in the Mouth Chinese Cashew Cookies 腰果酥 at here
Melt in the Mouth Crispy Chinese Butter Cashew Cookies 香脆牛油腰果酥 at here
Melt-in-your-mouth Pork Floss Chinese Cookies at here
Melt-in-your-mouth Salted Egg Yolk Cookies at here
My favorite Kek Lapis recipe at here
Crispy Nestum Cereal Cookies at here
Extra Crispy Nestum loaded Cookies at here - extra crispy with twice amount of Nestum!
Buttery Crispy Nestum cookies (with NO egg and a subtle melty texture) at here
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Here's the recipe.
Makes about 25-30 depending on the size and shape of your tart mold.
100g coconut oil, at room temperature - soft solid, not liquid
1/2 tsp vanilla paste or extract - please do not use vanilla essence!
130g all-purpose / plain flour with 10% protein*
30g cornflour
1/8 tsp baking powder
1/2 tsp salt
30g maple syrup - please use real syrup, not maple flavoured syrup!
* Please do not use cake flour or all-purpose / plain flour that contains less than 10% protein. Using flour with less than 10% protein will make your pastry very unstable to handle after baking. If you use flour that has more than 10% protein, your pastry will not be melty enough.
For the vegan (non-egg / non-dairy) egg wash:
2 tsp maple syrup
1 tsp vegetable oil
store bought or homemade pineapple jam to fill the tarts, made from 500-700g pineapple purée, recipe and demonstrating video are at here.
Preheat oven at 350ºF or 180ºC. Line baking trays with baking papers.
Using a wooden spoon or an electric mixer with paddle attachment, beat coconut oil and vanilla until combined for about 1 min. Do not over-beat mixture.
Sift flour, cornflour, baking powder and salt into the oil mixture. Add maple syrup and use a spoon or spatula to mix until all ingredients are combined to form a soft pliable dough. It is ok to have small flakes of solid coconut oil embedded within the dough but the solid flakes can't be too chunky.
Wrap dough with plastic wrap and allow it to rest at a fridge for about 15 mins. Do not over-chill the dough. The dough should be slightly firmer but still soft and pliable.
To shape the open faced pineapple tarts:
On a lightly floured surface, use a rolling pin to roll dough into 0.5 cm thickness (do not roll the pastry thinner than this thickness) and cut them into shapes with preferred cookie cutter. I don't recommend decorating the pastry with a pincher because the pastry can be either too soft to pinch into fine decorating shapes during the warm weather or too hard and brittle to pinch into shapes during the cold weather!
Arrange the cut pastry onto the prepared tray and use a fine brush to brush the edges lightly with vegan egg wash. Place about 10g (more or less according to the size of your tarts) pineapple jam to fill the center of each pastry.
You might ask... Can you use this recipe to make enclosed tarts?
Bake for 15-17 mins until the pastry are firm and light golden brown at their sides and base, swapping the trays around halfway through baking. Please note that the baking time and temperature may vary a little if you use make your pineapple tarts in different shapes or sizes.
Allow the tarts to cool slightly on the baking trays for about 10 mins and transfer them onto a wire rack to cool completely.
Store in an airtight container at room temperature and storage duration can vary according to the type (with or without preservative, with full amount of sugar or sugar reduced) of pineapple jam that you used.
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