Ingredients
Equipment
Method
Crust
- Preheat oven to 180 degrees Celsius.
- Grind the biscuits in a food processor, add vegan butter and salt; Add the water gradually and process for a few more seconds until the mixture turns into a dough.
- Line a pie pan, base and sides with the dough (no need to grease the pan).
- Place in the hot oven and bake for 10 minutes - no more; Remove and cool on a wire rack.
Pineapple Filling
- In a small saucepan, preferably with a heavy bottom, put pineapple juice, coconut milk, agar powder and salt.
- Dilute the cornstarch with 3 tablespoons of water and add to the saucepan. Stir constantly.
- Taste and adjust sweetness - if necessary add one tablespoon of maple syrup.
- Gradually add the turmeric while stirring, until you get he desired hue.
- Cook over a medium-high heat; when boiling and thicken cook for another half minute. Remove from heat and let it cool a little at room temperature (don't let it cool completely).
Assembly
- Place the pineapple pieces evenly on the cooled and baked crust .
- Spread the pineapple filling over the crust and and flatten.
Toppings
- Whip the cold whipping cream until it is firm; Fill a whipping bag with a wide star tip and pour over the pineapple filling in circles - from the outside in.
- Sprinkle a pinch of ground turmeric and matcha powder over the whipped cream, place in the fridge to set - for about an hour.
- Serve with some fresh (or defrost) pineapple pieces (optional).
Notes
If you use frozen pineapple - make sure to dry it from the excess liquid.