Vegan Mango and Passion Fruit Pie Tart
Ingredients
Crust
- 150g GF oat flour
- 50g almond flour
- 5 pitted medjool dates
- 2 tbsp agave
- 3 tbsp coconut oil
- 1/2 tsp pink salt
Filling
- 1 fresh ripe mango (about 300g)
- 60ml fresh passion fruit juice (about 5 passion fruits)
- 1 tbsp lemon juice
- 300 ml almond milk
- 80g full fat coconut cream
- 1 tbsp coconut oil
- 1 tsp vanilla bean paste
- 80g maple syrup or agave or 2 tsp stevia powder
- 1 1/2 tbsp corn starch
- 2 tsp agar powder
Preparation
Preheat oven to 170C.
Place the dates in a small bowl and cover with warm water.
In a food processor, combine almonds and oats and blend until finely ground.
Add vanilla and pink salt and blend to combine.
Add the pitted dates, agave and coconut oil and blend until the dough resembles wet sand.
Press the dough into the lightly greased tart tin.
Poke some holes into the bottom of the crust with a fork.
Bake for 10 minutes.
Remove and cool completely.
Cut the passion fruits in halves and pass them through a sieve to remove the seeds. Keep the juice.
Place the mango chunks, passion fruit juice, almond milk, vanilla and maple syrup in a food processor or a blender. Blend until completely smooth.
Pour the mixture into a medium saucepan.
Add coconut oil, coconut cream, corn starch and agar powder and whisk to combine.
Heat over medium-high heat and bring to a brief boil.
Simmer for a couple of minutes, until it starts to thicken.
Pour over the tart base.
Let cool completely, then place in the refrigerator to set for 2 hours.
Garnish with fresh berries, mini meringues, edible flowers.
