Description
A refreshing and vibrant Vegan Mango Passionfruit Tart that requires no baking. This tart features a crunchy buckwheat and oat base, paired with a luscious mango and passionfruit filling set with agar agar for a perfectly creamy texture. Ideal for warm weather or any occasion where a light, fruity dessert is desired.
Ingredients
Scale
Base
- 1 cup roasted buckwheat
- 1 cup oat flakes
- ½ teaspoon Himalayan pink salt
- 3 tablespoons coconut oil (solid)
- 3 tablespoons maple syrup
- 2 tablespoons cashew butter
Filling
- 2 cups mango chunks
- 2 passion fruits
- 1 cup chilled canned coconut milk (only the thick part from the top of the can)
- ½ cup maple syrup
- 2 mandarins, juiced
- 1 teaspoon vanilla extract
- 1 teaspoon agar agar powder
Garnish
- Passionfruit (for garnish)
Instructions
- Prepare the base: Add the roasted buckwheat, oat flakes, and Himalayan pink salt to your food processor and blitz until finely ground, creating a coarse flour base.
- Form the dough: Add the solid coconut oil, maple syrup, and cashew butter to the ground mixture. Continue to blitz until the mixture binds into a dough-like consistency suitable for shaping.
- Line the tart tin: Place parchment paper inside the base of your tart tin to prevent sticking and ease removal later.
- Shape the crust: Press the dough mixture evenly into the base and sides of the tart tin, then smooth it out flat with the bottom of a flat glass for an even crust.
- Freeze the crust: Place the shaped crust into the freezer to firm up while you prepare the filling, helping it retain its shape once the filling is added.
- Prepare passionfruit juice: Cut and scrape the passion fruits, separating the seeds from the juice and flesh by pressing through a sieve. Discard the seeds and keep the juice/flesh for blending.
- Blend the filling: Add the passionfruit juice, mango chunks, chilled thick coconut milk, vanilla extract, and maple syrup to your blender. Blend on high speed until smooth and creamy.
- Mix agar agar with citrus juice: In a separate small bowl or glass, combine agar agar powder with the freshly squeezed mandarin juice and stir well. Set this mixture aside to allow agar agar to activate.
- Heat the filling: Transfer the blended passionfruit and mango mixture to a saucepan and bring it to a boil over medium heat.
- Incorporate agar agar: Once boiling, quickly whisk in the agar agar and mandarin juice mixture. Continue stirring vigorously for about one minute or until the mixture thickens slightly.
- Pour filling over crust: Remove the saucepan from heat and immediately pour the thickened filling over the chilled tart crust, smoothing the top as needed.
- Remove air bubbles: Gently tap the tart tin on your countertop to release any air bubbles trapped between the filling and the crust, ensuring a smooth finish.
- Chill: Let the tart cool at room temperature briefly before transferring it to the refrigerator. Refrigerate for at least 1 hour to allow the filling to fully set and thicken.
- Garnish and serve: Before serving, decorate the tart with fresh passionfruit pulp for an added burst of flavor and visual appeal. Slice and enjoy chilled.
Notes
- This tart requires chilling time but no baking, making it a simple and refreshing dessert option.
- Agar agar is a vegan gelatin substitute derived from seaweed that helps set the filling.
- Use only the thick cream portion of canned coconut milk for a rich, creamy texture in the filling.
- Freezing the crust before adding the filling helps maintain its shape and texture.
- Ensure to blend the filling thoroughly for the smoothest consistency.
- Replace mandarins with other citrus juice if unavailable, but fresh juice works best for activating agar agar.
- Store the tart in the refrigerator and consume within 2-3 days for optimal freshness.
