For the Crust
- 11/2 cups all purpose flour
- 1/3 cup powdered sugar
- 1/2 cup vegan butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon pink Himalayan salt
To Make the Crust
Add all ingredients to a food processor and pulse to combine until texture is like wet sand. Transfer mixture to tart pan, press firmly to the sides and bottom of the pan. Refrigerate for 15 minutes.
Preheat oven to 350ºF. Remove pan from fridge and dock the bottom with a fork. Bake for 20 minutes, until edges turn golden brown. Let cool.
For the Tropical Filling
- 21/2 cups fresh pineapple
- 1 fresh passion fruit
- 1 cup almond milk
- 1/2 cup full fat coconut milk
- 2 tablespoons castor sugar
- 11/2 teaspoons agar agar
- 1 lime, juiced
To Make the Tropical Filling
Purée pineapple and passion fruit. Strain mixture through a fine mesh sieve to discard fiber and seeds. Set aside.
In a small saucepan over medium-low heat, combine almond milk, coconut milk, castor sugar, and agar agar . Let mixture simmer until agar agar and sugar have completely dissolved, about 8-10 minutes, stirring constantly.
Add in fruit puree and lime juice. Stir to combine. Pour into cooled tart crust. Let cool at room temperature then refrigerate to finish setting.