Passionfruit Tart
Both Vegan and Gluten Free, this passionfruit tart is suitable for almost everyone and is absolutely delicious!! The passionfruit curd is creamy, sweet and tangy and the pastry is delicate and nutty. It makes a very impressive dessert, yet is super simple to make. I took this on a picnic to share with some vegan friends and they all swooned, with one friend saying, “If I was stranded on an island and could only have one food, I would make it this passionfruit tart"! If that’s not good feedback then I don’t know what is! Give this recipe a try while juicy passionfruit is in season.
Base
1 cup almond meal
1/2 cup desiccated coconut
1/3 cup tapioca flour
Pinch of salt
1/4 cup coconut oil, melted
2 tbsp pure maple syrup
1 tsp. vanilla
Passionfruit Curd
1 1/4 cups canned full fat coconut milk (I recommend Ayam)
2 tbsp cornflour
1/3 cup pure maple syrup
Heaped 1/3 cup passionfruit pulp (about 4-5 passionfruit)
1 lemon, juiced (approx. 2 tbsp juice)
1 tbsp coconut oil
Base
1. Preheat oven to 180°C and grease a round non-stick tart tin with coconut oil.
2. Place almond meal, desiccated coconut, tapioca flour and a small pinch of salt into a mixing bowl and stir to combine. Add the coconut oil, maple syrup and vanilla, then mix until it comes together.
3. Press the mixture into the bottom of the pan and around the edges. It will be quite wet and sticky. Prick it a few times with a fork and bake for 10 minutes or until lightly browned. Set aside to cool.
Passionfruit Curd
1. Pour the coconut milk into a medium saucepan along with the cornflour. Whisk to remove any lumps and then whisk in the remaining ingredients.
2. Heat the mixture on medium-high heat, ensuring you stir it frequently. When it starts to thicken, turn down the heat to low. Continue stirring the mixture and keep cooking it until it becomes a thick curd consistency (further 5-10 minutes).
3. Pour the curd into the cooked base and refrigerate for 3 hours to set.
4. Serve as is or drizzle over extra passionfruit and dust with icing sugar (or corn flour for the same look). Enjoy!