Vegan Lemon and Passionfruit Tart
Ingredients
Crust
- 320g all purpose flour
- 165g powdered sugar
- 95g cornstarch
- 25g almond flour
- 180g dairy free butter *cold & cubed
- 3 tbsp almond or soy milk
- 1/4 tsp pink salt
Filling
- 250g freshly squeezed lemon juice *about 4 lemons
- 200g passion fruit pulp *about 5 passion fruits
- 120g water *1/2 cup
- 600g can coconut milk
- 150g sugar of choice or maple syrup *3/4 cup
- 2 tbsp cornstarch *dissolved in 3 tbsp water
- 1 tsp agar agar powder
- Pinch of turmeric for the colour *optional
Preparation
Preheat oven to 180°C.
In a food processor, add crust ingredients and pulse until a dough ball forms.
Firmly press mixture into the prepared tart pan with your hands, covering the bottom and sides.
Prick the crust with a fork.
If the dough gets warm, refrigerate for 10-15 minutes.
Bake for 20 to 22 minutes and transfer to a wire rack to cool.
Add passion fruit pulp, lemon juice, and water to a blender and pulse to separate the seeds from their gelatinous membrane.
Pour the mixture into a fine mesh sieve over a bowl and use the back of a spoon to press out the juice; you should have about 480g of juice.
In a saucepan, combine coconut milk, juice, sugar, turmeric, and salt.
Cook on medium heat with constant stirring for 1 minute.
Add agar-agar and mix until completely dissolved.
Whisk in cornstarch and let simmer for 1 minute.
Pour the mixture into the cooled tart shell and place in the fridge for at least 3-4 hours to set.
