These individual tartlets pair a crunchy tart base made with walnuts, coconut and activated buckwheat with a fresh pineapple and strawberry filling, scented with a hint of vanilla. Designed to be shared between two, they come together quickly once the base has firmed up in the freezer. The original recipe serves them with two spicy homemade ice creams, one with pineapple and habanero chilli, the other with strawberry, lime and smoked chilli. If you are short of time, a scoop of plain plant-based ice cream works very well.
Raw pineapple and strawberry tartlets with spicy ice creams
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Ingredients
For the tart base
- 120 g walnuts
- 120 g dried desiccated coconut
- 85 g activated buckwheat groats (or the same amount of extra walnuts)
- 1/8 teaspoon sea salt
- 8 soft medjool dates, pitted and chopped
For the filling
- 250 g organic pineapple, sliced
- 250 g organic strawberries, sliced
- 2 tablespoons honey
- 1 teaspoon vanilla powder
Method
The tart base
- Line two small tart or tartlet tins with cling film to make unmoulding easier.
- In a food processor, blend the walnuts, the coconut, the buckwheat and the salt until you get fine crumbs.
- Add the dates and blend until the dough holds together when you press it between your fingers.
- Press the dough firmly into the bottom and up the sides of the tins, then place them in the freezer to firm up.
The filling
- In a bowl, mix the pineapple, the strawberries, the honey and the vanilla.
- Unmould the tart bases and fill them, arranging the fruit decoratively.
- Serve straight away, with a scoop of spicy ice cream (see the tip) or plain plant-based ice cream.
Tip
For the pineapple and habanero ice cream, blend about 300 g of frozen pineapple chunks with 2 to 3 tablespoons of coconut milk, a tablespoon of honey and a very small piece of deseeded habanero chilli: it is very hot, so taste before adding more. For the strawberry, lime and smoked chilli ice cream, replace the pineapple with frozen strawberries, and add the juice of half a lime and a pinch of smoked chilli powder. Served straight away, they have the texture of soft-serve ice cream; after an hour in the freezer, they can be shaped into scoops.
For perfect ice cream every time: with the Ninja CREAMi Deluxe ice cream maker, there is no need to stir every hour or keep an eye on how it sets in the freezer. You freeze the mixture in its tub, choose the programme (ice cream, sorbet, gelato or granita), and within a few minutes the machine gives you a creamy, smooth texture with no ice crystals. It is the appliance we adopted this summer for our plant-based ice creams.
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FAQ: your questions about the raw pineapple and strawberry tartlets
How do you make a raw fruit tart?
It all relies on a pressed rather than baked tart base: walnuts and coconut ground into crumbs and bound with soft dates. Here, 120 g of walnuts, 120 g of desiccated coconut, 85 g of activated buckwheat and 8 dates are enough for two tartlets. A spell in the freezer firms up the base, then all that remains is to fill it with fresh fruit at the last moment. Choose really ripe fruit, as that is where all the flavour comes from.
What goes into a strawberry tartlet?
Traditionally, a pastry cream topped with fresh strawberries, sometimes glazed. In this raw version, the strawberries are simply sliced and mixed with the pineapple, with 2 tablespoons of honey and a teaspoon of vanilla to bring out their fragrance. If you want a creamy layer, a cashew cream blended with a little honey and lemon slips very nicely under the fruit.
How do you make a strawberry tartlet without pastry cream?
Rely on a flavourful tart base and well-seasoned fruit. A base made with walnuts, coconut and dates already has plenty of taste, and you only need to mix the strawberries with a little honey and vanilla for them to release a light, sweet juice. Fill the tartlets just before serving so that the base stays crunchy. A scoop of ice cream on the side is a great substitute for the cream.
What is the recipe for frosted pineapple?
Frosted pineapple means hollowing out a pineapple, blending its flesh into a sorbet, then putting this sorbet back into the shell before placing it in the freezer. The pineapple and habanero ice cream suggested with these tartlets follows the same principle: frozen pineapple blended with a little coconut milk and honey. You can perfectly well serve it in half a pineapple shell for a more spectacular presentation. Add the chilli sparingly, a very small piece is enough.
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