Vegan Gluten – Free Passion fruit Tart

Prep time:
10 mins
Cook time:
8 mins
Total time:
240 mins
Servings:
8

Ingredients:

FOR CRUST

2 Cup almond meal

10,12 Dates (pitted)

2 tablespoon coconut oil (soft)

1 tablespoon Chai latte blend

Pinch pink salt

2 tablespoon almond milk or any plant based milk

FOR FILLING

400 ml coconut cream( 1 Can)

1/3 cup passionfruit pulp

1/4 cup orange juice

2 teaspoon Turmeric latte blend

Few saffron strands

2 tablespoon cornstarch

1 tablespoon agar agar

3 tablespoon jaggery powder or maple syrup

Gluten free passionfruit tart

Passionfruit is in season and I love creating recipes with seasonal produce. I was thinking of creating something with passionfruit and got approached by 5+ADAY on the right time to create a recipe for their website and honestly this recipe was so delicious that I couldn’t help creating it again adding my turmeric latte blend and it was so flavorful. This recipe turns out great which is not only enriched with flavors but at the same time adds additional value coming through turmeric latte blend. Its a win win recipe for you all to enjoy !

Method:

Preheat oven to 180 C, lightly grease the tart pan base and sides and keep aside until you prepare tart base

In a food processor, combine almond meal, chopped dates, coconut oil, pinch salt, chai latte blend and blend until everything gets crumbly in texture, then add milk and set processor on pulse mode and blend again to bring the mixture together to form a dough

Transfer dough into the tart tin and press into the sides and base of the tin compacting well and gently prick bottom of the dough with a fork

Bake or 7,8 minutes until crust is slightly brown, if you want crust dark in color bake bit more, making sure not more than 10minutes as chances are crust can get burnt

Once done leave it aside and prepare tart filling

Scoop the flesh from passionfruit and pass through a sieve to separate the juice and seeds. I used back of the tablespoon to get the maximum juice out of the pulp

In a non-stick pan on a low medium heat add coconut cream passionfruit juice, orange juice, saffron strands, jaggery powder, turmeric latte blend, give a good mix until everything get dissolved completely, make a cornstarch slurry by adding 3tablespoon almond milk in a small bowl , add cornstarch and agar agar mix it well , then pour it slowly into the passionfruit mixture, bring it a simmer , whisking constantly for 5,6 minutes until thickened to a smooth custard like consistency.

Remove from the heat and allow it to cool it down before you pour into the prepared tart

Once it cooled down, pour it into the tart and refrigerate it for at least 4-5 hours or overnight

Drizzle some fresh passionfruit syrup on top and serve it with coconut whipped cream

Notes:

  • You can use jaggery powder / maple syrup / caster sugar
  • If you don’t find coconut cream can use coconut milk but I find coconut cream brings best results
  • I used jaggery powder in this recipe
  • To achieve beautiful yellow color I dissolved 2tablespoon of saffron strands in almond milk and kept it for 15 -20minutes
  • You can use oats flour or any other gluten free flour to use as a base for this tart
  • I love using kitchen aid food processor, its a must gadget in your kitchen