Pina Colada Tart
Chia Seed Pudding

A superbly summery, refreshing refined sugar free tart.  With a delicious coconut base, naturally sweetened and positively divine.

 

Base

¼ cup desiccated coconut

1 teaspoon vanilla extract

1 cup ground almonds

5 large dates – pitted

½ cup water

 

Put the dates and ½ cup water in a saucepan.  Bring to the boil and simmer for a few minutes until the dates soften.  Mash the dates and water up together with a fork until well mixed.  Add coconut, vanilla extract and ground almonds.  Mix together and press into the base of a tart tin.  Put in the fridge.  Now make the filling

 

Filling

1 Pineapple, peeled and cut into cubes

1 cup coconut milk

2 teaspoons agar powder

 

In a blender whizz together the pineapple and coconut milk.  Take a cup out of the mixture and put in a saucepan together with the agar powder, bring to the boil stirring constantly, reduce the heat and stir for one minute. Pour into the blender, mix again and pour on top of the base.  Put in the fridge to set.  Decorate and enjoy!

For any enquiries, please contact me at admin@josargent.com

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