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Pineapple Upside-Down Cream Tart

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Let me turn your life upside down.  :)

First of all I hope the length of this recipe doesn’t scare you off.   I am using this recipe and its components as a “teaching recipe”.   Please read it through from beginning to end, for I have shared what I believe are many valuable tips that you will find helpful.

Last week my husband told me, “Woman! Go make me upside-down pineapple cake!”  So I said “POOF” your an upside-down cake!  It may have been more like, “Amie Sue, my sweet, loving, talented, love of my life… I would be forever in your debt if you could create a raw recipe that was reminiscent of a Pineapple Upside-Down cake.” lol Regardless of how he actually asked or how I interpreted his request, it is always my honor to make raw delights for him.  He is the love of my life. :)

This tart turned out rather amazing if I do say so myself.  All of the flavors melded together, creating a rich, and creamy dessert.  The texture is like velvet on your tongue married with the sweet hint of pineapple.  Bob said an 1/4 of a slice would be the a perfect-size serving, he who ate 1 1/2 full-sized slices. haha This dessert is not only incredibly tasty, it is rich in nutrients.

First of all, lets discuss Brazil nuts.

Brazil Nuts:

  • Are extremely high in selenium which is a powerful antioxidant, which also improves mood and mental performance.
  • They are  high in zinc, copper, iron, magnesium, selenium, manganese, potassium, calcium, and phosphorus. Shew!
  • Copper helps prevent anemia and bone weakness (osteoporosis).
  • Manganese is an all important co-factor for antioxidant enzyme superoxide dismutase.
  • Unshelled brazil nuts will keep in a cool, dry place for a few months.  The best way to store is to put them in mason jars in the refrigerator or freezer.  This method will prevent them from turning rancid.

Ingredients: yields one 9″ tart pan

Pineapple layer:

Crust: 

  • 1 cup shredded coconut
  • 3/4 cup raw brazil nuts
  • 1/2 cup raw cashews
  • 1/4 tsp sea salt
  • 5 Tbsp raw honey

Cream filling:

Preparation:

Pineapple:

  1. Select and use a ripe pineapple.  Place the pineapple on its side on the cutting board and remove the stalk and the bottom.  Stand the pineapple on end and cut the skin off of the sides in strips. Go deep enough to remove the “eyes”, the brown flecks.  Continue cutting strips around the pineapple until you have cut all of the skin off.  Lay the pineapple on its side again and cut 1/4″ slices.  Or use a mandolin for this step, which is what I did.
  2. Using an apple corer, remove the pineapple core out of each slice.  The center is very fiberous and chewy, we don’t want to use this in the dessert.  Using a metal flower shaped cookie cutter, press it into the flesh and cut through making flower shapes.  See photos below.
  3. Place the pineapple “flowers” in a bowl and toss with 1 Tbsp of agave.  Set aside while you create the crust.   The left over ring pineapple from the cut outs can be saved for a smoothie or you can dehydrate them.

Crust:

  1. Prepare the tart pan.  I recommend lining the base of the pan with plastic wrap or parchment paper.  This will make the tart easier to remove.
  2. Place 1 Tbsp of raw coconut crystals in a spice grinder and grind to a fine powder.  Sprinkle this in the bottom of the tart pan.  Set aside.
  3. In the food processor, fitted with the “S” blade, combine the coconut, brazil nuts, cashews and salt.  Pulse till it breaks down to a small texture.  See photo below.
  4. Add the raw honey, drizzling it around the processor.  Pulse until the batter sticks together.  Don’t over process.
  5. Grab the tart pan and line the bottom with your pineapple rings.
  6. Evenly sprinkle the crust batter over the pineapple.  Use all of the batter.  Once it is evenly dispersed,  press the crust down firmly.  Be sure to pack it all the way to the sides of the pan.  I used a smaller Springform pan base to help me press it down evenly and firmly.  You can use your hands or even a spatula to do this as well.  Set aside and make the filling.  Be sure to finish this step before making the filling.

Filling:

  1. In a high-powered blender combine the following ingredients in this order:  nut milk, agave, pineapple, cashews and vanilla bean seeds.  Process until creamy.  This can take 1-4 minutes depending on your machine.  I used a Vitamix, using the tamper to help the batter create a vortex.
  2. While the machine is running and vortex is created, drizzle the melted coconut oil into the center.  The vortex will draw the oil in, mixing it well with the other ingredients.
  3. Now add in the lecithin.  Process for about 30 seconds, just long enough to mix together.  The lecithin is a thickening agent so you don’t want to dilly-dally around. :)
  4. Pour the filling over the crust.  Once all the filling is poured in, grab the edges of the tart pan and tap the pan down onto the counter several times, causing all the bubbles to surface and to help the batter spread flat and even.
  5. Place in the fridge or freezer to firm up.

Sous Chef Suggestions:

  1. Make sure the pineapple is ripe.  Unripe pineapple is harder to digest and not as sweet.  A trick for selecting a ripe pineapple is to pluck a leaf out of the center crown.  If it removes easily, it is a good sign that the pineapple is ripe.
  2. If you don’t have a flower shaped cookie cutter, you can just line the pan with pineapple rings.  I found the rings to large for the pan and not as decorative.  You could even use a circular shaped cutter.  This part is up to you.
  3. If you own a pineapple corer, you can use that to remove the center of the pineapple.  I don’t have one, so I used an apple corer.  I was able to stack several slices on top of each other at a time when doing this step.
  4. Raw honey ~  if you stick to using honey, make sure it is raw.  Raw honey has a much thicker texture which worked perfectly for this crust mixture.  Agave, in my opinion would be too runny.  I chose not to use dates or raisins as a binder because I wanted to keep the crust a blonde color.
  5. Brazil nuts ~ I used brazil nuts and cashews for their blonde color as well.  You could use all Brazil nuts, all cashew nuts, macadamia nuts or even soaked and skinned almonds.  Personally, I feel the Brazil nut flavor was a nice compliment to the overall dessert.
  6. Blender ~ I recommend using a high-powered blender so the filling texture is creamy and smooth.  This will create a great mouth-feel.  When adding the ingredients to the blender, always add the liquid and wet ingredients first.  This is to help the blades move more freely and not bog down the machine.  If your blender has a tamper, use that to move the ingredients around.  If you don’t have a tamper, stop the machine periodically to scrape down the sides, making sure everything gets mixed well.  I don’t recommend using a food processor because you won’t get a creamy filling.
  7. Vortex ~ What is a vortex?  Click on the link to learn about what it is.  This is a wonderful technique to learn.  I often refer to this in my recipes.
  8. Coconut oil ~  The role of the oil in this dessert to help it “set up” and remain firm when cutting and serving it.  Coconut oil solidifies at 76 (F) or 24 (C), which will help  create a firm texture.  Do not omit.
  9. Lecithin ~  you can use lecithin granules (soy based) ground into a powder or you can use liquid lecithin (sunflower based).  Use the same measurement with either one.  Lecithin is a thickening agent and should always be added to a recipe at the very end.  Once you add the lecithin, pour the filling right away.  This is not a time to take a nap and plan on finishing your dessert latter. :)  I don’t recommend omitting this ingredient or replacing it with something else.

 

 

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30 thoughts on “Pineapple Upside-Down Cream Tart

  1. Severine says:

    This looks gorgeous and scrumptious, Amie Sue. Can’t wait to try it!!

    • amie-sue says:

      Thank you Severine. I can’t wait for you to try it too! I would love to hear from you if you do. Have a blessed day, amie sue

  2. Shakti says:

    These are some of the best raw dessert recipes on the internet
    thankyou so much
    Shakti in australia x

  3. Kelli says:

    Oh goodness, this looks devine. I can’t wait to give it a whirl! You have never let me down with any of your recipes! Yummy~

  4. Sally says:

    I searched high and low recently for a raw version of pineapple upside down cake and could not find what I was looking for. This could be it! Thanks Amie–hopefully this week I’ll dive into this recipe; it sounds awesome.

    • amie-sue says:

      Hello Sally… I hope that it doesn’t let you down. This dessert was so scrumptious and Bob keeps looking in the fridge hoping more will appear. haha Have a wonderful wonderful day, amie sue

  5. Annie says:

    WOW!… this looks so beautiful and yummy! Can’t wait to try it. joy, Annie

  6. Kathryn says:

    You’re a star, Amie-Sue. This looks absolutely wonderful – as usual. I can’t wait to try it. Always so grateful for your step-by-step photo’s, too: a great confidence booster.

    Thank you!

    • amie-sue says:

      Morning Kathryn,

      I wish I could grew 1 or 2 more hands to make the picture taking better but I hope that I capture ones that help the process. :) Have a wonderful day! amie sue

  7. Mamabird says:

    I think often how wonderful it would be if you’d produce a beautiful and colorful hardbound book of raw recipes. But then you’d never finish because so many wonderful recipes keep popping up in your mind. How could you every decide which ones to use?

  8. Amazing! I found you on raw food rehab’s facebook page and I was like… pineapple upside down cake? And healthier than others, nice. My wife just started to ‘diet’ too. I look at mine as a lifestyle change. She looks at her’s as a diet. This dish looks great as a treat when she is tired of her raw food, fruits and vegetables and just wants a break. Thank you for sharing this. I’m compiling a few recipes for her to enjoy as she is losing weight. I know it is a matter of fewer calories consumed than you are burning, but something like this will hopefully allow her to feel ‘normal’ so long as she fully enjoys the taste. — Now to go try it and give her a chance. Thank you for sharing!

    • amie-sue says:

      That is wonderful Johnathan… thank you for sharing with me and showing me part of the journey that you both are on. It is all about finding balance and what works for you individually. :) Your wife would love this tart… it is one of all time favorites now, well until the next recipe I make. haha Please let me know if I can be of any help. Many blessings and good luck! amie sue

  9. LAURA says:

    WOW! AMAZING RECIPE. I LOVE TO OPEN YOUR EMAILS AND SEE WHAT YOU’VE BEEN UP TO. YOU ARE SOOOOO TALENTED! I LOVE YOUR RECIPES AND PRESENTATION. THE RAW MOVEMENT WOULDN’T BE THE SAME WITHOUT YOU…THANKS FOR ALL YOU SHARE!

  10. Elzbiea says:

    Sue, I like your mandolin. Where can I get it ? Elzbieta

  11. Queen says:

    Im obsessed with your recipes theyre sooooo beautiful and taste equally as good Im makingthis next! THANKS 4 SHARING

  12. Jeani says:

    Well.
    It’s 11:22 p.m. here in Delaware. I just finished this up and put it in the fridge for New Year’s Day dessert tomorrow. It’s the only raw thing on the menu, but that’s ok. I can’t wait to try it.
    I think I cut the pineapple too thin. I was able to make the flowers, but they fell apart when I tried to pick them up, so it will be a slop on the top, but that’s ok, too. Next time I’ll know better.
    I wish you and your family a fantastic 2014, Amie-Sue. I’m so glad you share all this with us.
    Be blessed!
    Jeani

    • amie-sue says:

      Your welcome Jeani. I hope you all enjoy it tomorrow. :) If you have any extra pineapple, you could just cut it up and pile it in the center of the pie… make it look like it was all on purpose. Either way, I am sure it will be devoured. hehe Have a blessed new year! amie sue

  13. Gayle says:

    Making this for my winter tea Saturday. Can hardly wait not only to taste but to hear what the other ladies think.

    • amie-sue says:

      I can’t wait either Gayle. I hope you ladies enjoy it. Please keep me posted and have a wonderful time.:) amie sue

      • Gayle says:

        I replied to this last night but either I didn’t hit the post or who knows what. Eh!
        This tart was fantastic! It was a big hit at the tea as were your quinoa apricot salad, caramelized onion bread, maple sweetness bites, and peppermint sugar cookies (cardinals). As you can probably tell, many of the foods at the tea were from your site. You will no doubt have some new viewers now. Thank you!

        • amie-sue says:

          Sorry about that Gayle, I just answered your first comment. When you make a comment on my site, it sits in pending waiting for me to approve it. This way I can avoid a lot of spam on my site and it helps me in making sure that I answer every comment made on my site. :) amie sue

          • Gayle says:

            Sounds reasonable. And, you are very welcome. Finishing up the tart for dessert today. Hubby Rick really likes it too.

  14. Gayle says:

    Hi Amie Sue,
    The pineapple Upside down tart was a huge hit along with your peppermint sugar cookies,(I made cardinals) Maple sweetness bites, caramelized onion bread, and quinoa apricot salad. Most of the things I made were from your site. You will no doubt have more visitors now. :)

    • amie-sue says:

      Good morning Gayle,

      Thank you so much for following up with me, I appreciate that. I am just thrilled that your ladies enjoyed all the amazing foods that you made for them. You will be blessed. :) Thank you for spreading the love of health. Have a glorious day, amie sue

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