No-Bake Pineapple Cream Tart with a Nut Crust

Nut crusts are a great alternative to dough crusts, which require baking. This no-bake crust combines macadamia nuts...

Angela Carlos

Nut crusts are a great alternative to dough crusts, which require baking. This no-bake crust combines macadamia nuts and pecans for a rich taste. The coconut oil, which is solid at room temperature, helps hold the crust together. The smooth pineapple filling complements the tropical flavor from the coconut and macadamia crust.  

4
Servings
953
Calories Per Serving
Deliver Ingredients

Ingredients

For the crust:

  • 1 Cup macadamia nuts
  • 1 Cup pecans
  • 1/4 Cup toasted coconut
  • 1/4 Cup coconut oil, melted
  • 1 Tablespoon honey

For the filling:

  • 1 Cup fresh pineapple purée, strained
  • 1/3 Cup sugar
  • 3 egg yolks
  • 2 Tablespoons cornstarch
  • 1 Pinch of salt
  • 2 Tablespoons butter
  • 1 Cup whipping cream, divided
  • 4 Tablespoons toasted coconut

Directions

For the crust:

Pulse nuts and toasted coconut in a food processor until finely ground, but do not overprocess. Add melted coconut oil and honey and pulse until just combined. Evenly divide the crust between the 4 tart molds. Press into the molds and up the sides of the tart pans. Place the molds in the freezer. 

For the filling:

In a medium sauce pan, whisk together the purée, sugar, egg yolks, cornstarch, and salt. Turn the heat to medium and whisk constantly until the mixture comes to a boil. Remove from the heat and whisk in the butter until dissolved. Let cool to room temperature.

Next, whip the cream to medium-stiff peaks. Fold the half of the whipped cream into the room temperature pineapple curd. Divide the filling among the four tart shells. Top each tart with the remaining whipped cream and toasted coconut.

Pineapple Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pineapple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
88g
100%
Sugar
30g
N/A
Saturated Fat
38g
100%
Cholesterol
191mg
64%
Protein
9g
17%
Carbs
42g
14%
Vitamin A
256µg
28%
Vitamin B12
0.3µg
5.5%
Vitamin B6
0.3mg
12.6%
Vitamin C
21mg
35%
Vitamin D
1µg
N/A
Vitamin E
2mg
8%
Vitamin K
3µg
4%
Calcium
110mg
11%
Fiber
7g
29%
Folate (food)
38µg
N/A
Folate equivalent (total)
38µg
9%
Iron
3mg
15%
Magnesium
88mg
22%
Monounsaturated
39g
N/A
Niacin (B3)
1mg
7%
Phosphorus
229mg
33%
Polyunsaturated
7g
N/A
Potassium
393mg
11%
Riboflavin (B2)
0.2mg
14%
Sodium
104mg
4%
Sugars, added
21g
N/A
Thiamin (B1)
0.6mg
42.5%
Trans
0.2g
N/A
Zinc
2mg
14%