Delicious Pineapple Tarts – Eggless Tarts With Only 6 Ingredients!

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Enjoy the sweet, citrus flavor of this delicious pineapple tart. This quick and easy egg-free recipe only requires 6 ingredients and will have your mouth watering in no time! Try it today and taste the satisfaction for yourself!

A pineapple tart topped with whipped cream and a maraschino cherry. There is more tar in the background.

Once I learned how easy it is to cut pineapple without waste, I’ve been experimenting with pineapple recipes!

These vegan pineapple tarts are my new favorite treat. They are very easy to make, and everyone loves them. You can’t go wrong combining pineapple and coconut in a graham cracker tart crust.

What is pineapple tart?

Pineapple Tart is a mini-pie filled with pineapple jam. These tarts are commonly found in various forms around the world, including in Scotland and Malaysia.

The pineapple tart may have been invented in the 16th century. This is when the pineapple, a fruit native to South America, was introduced to Asia by Portuguese traders.

Pineapple tart is a popular food and gift during Chinese New Year in Singapore and Malaysia. They are a popular item in local bakeries and markets.

the main ingredient

Here are the ingredients you will need for this recipe:

  • pineapple — I used a 20 oz can of crushed pineapple
  • sugar – Plain granulated sugar works well.
  • Cornstarch — We will thicken the sauce by adding cornstarch to the filling.
  • coconut – I like to use finely chopped unsweetened coconut. If your flakes are large, you can break them into smaller pieces and run them through a food processor for a few seconds.
  • butter — Adding a little vegan butter gives these tarts a buttery flavor and adds to the creamy texture.
  • Tart Shells — I used store bought graham cracker tart shells. They are easy to find and that keeps this recipe simple! If you prefer homemade, use this dairy-free graham cracker crust recipe as a guide.
  • Optional toppings – Top with coconut cream and a maraschino cherry.
A bite sits on a spoon in front of a vegan pineapple tart. The tart is topped with whipped cream with a cherry. There are other tarts barely visible in the background.

How to Make Vegan Pineapple Tart

You can find the complete printable recipe with ingredient amounts below. But first, here are some ingredient explanations and steps to help you perfect this recipe every time.

  1. Stir together the crushed pineapple, juice from the can and sugar in a saucepan.
  2. Sprinkle the cornstarch on top and stir to combine.
  3. Reduce heat to medium and stir occasionally until it begins to simmer.
  4. Cook for a few minutes until the sauce thickens.
  5. Remove from heat and stir in butter and coconut flakes.
  6. Spoon pineapple mixture into tart shells.
  7. Bake until the edges of the crust are golden brown.
  8. Top cooled tart with dairy-free whipped cream and a maraschino cherry.

Frequently Asked Questions

Is Pineapple Tart Healthy?

Pineapple Tar is made from pineapple, shredded coconut and sugar. These tarts aren’t considered health food, but they are delicious treats that pay off in every bite.

How long does pineapple tart last?

You can store pineapple tarts in the refrigerator where they can keep for up to 5 days or in the freezer where they can be frozen for up to 2 months.

Storage Tips

Once you have baked the pineapple tarts, let them cool completely. Then transfer to an airtight container and refrigerate for up to 5 days. You can freeze these tarts in a freezer-safe container or freezer bag for up to 2 months. To thaw, transfer to refrigerator overnight or set at room temperature for 2 hours.

Pineapple tart with whipped cream and cherry on top looking down. One of them was bitten.

More pineapple recipes

If you like this pineapple tart recipe, try more pineapple favorites here:

A pineapple tart is topped with whipped cream and a maraschino cherry. Other tars are barely visible in the background.

Prevent your screen from going dark

  • Preheat oven to 325°F/163°C.

  • Add whole can of pineapple (with juice) to a saucepan. Add the sugar and stir to combine. Sprinkle the cornstarch on top and stir to combine.

  • Reduce heat to medium and stir occasionally until it begins to simmer. Cook for a few minutes, until the sauce begins to thicken.

  • Remove from heat and stir in butter and coconut.

  • Spoon the pineapple mixture into the tarts. Bake for 15 to 20 minutes, until the edges of the crust are golden brown. Remove them from the oven and cool for 5 to 10 minutes before serving.

  • Serve with dairy-free whipped cream and a maraschino cherry.

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Optional spices

You can add spices to your pineapple tart, such as ground cloves and cinnamon.

Calories: 230kcal | Sugars: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fats: 0.5g | Monounsaturated fats: 1g | Trans fats: 0.01g | Cholesterol: 3mg | Sodium: 95mg | Potassium: 52mg | Fiber: 1g | Sugar: 24g | Vitamin A: 89IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 2mg

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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