Passion Fruit and Lemon Tart with Chocolate Crust
Ingredients
Crust
- 1 1/4 cup gluten free oat flour
- 3/4 cup almond meal
- 3 tbsp cocoa powder
- 4 tbsp coconut oil
- 2 tbsp maple syrup
- 1/2 tsp vanilla bean extract
Filling
- 1 1/4 cups passion fruit pulps
- Juice of 2 lemons
- 1/3 cup date syrup or maple syrup, adjust to taste
- 1/2 cup coconut milk
- 1 tsp agar agar powder
Preparation
Preheat oven to 180C/360F.
Grease a tart tin with coconut oil and set aside.
In a food processor, add crust ingredients and pulse to combine until you get a moist mixture that can be easily moulded.
Firmly press the mixture into the bottom and up the sides of the tart tin.
Bake for 15-18 minutes.
Transfer to a wire rack and let it cool.
Add passion fruit pulps into a blender.
Pulse the blender to separate the seeds from their gelatinous membrane.
Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve.
Use the back of a spoon to press out the juice.
In a saucepan, bring coconut milk and passion fruit juice to a boil.
Add agar-agar and stir constantly until completely dissolved, about 2-3 minutes.
Lower the heat and add maple syrup and lemon juice.
Let simmer for 1 minute.
Turn off the heat and allow the mixture to cool slightly.
Pour the mixture into the tart.
Chill in the fridge for at least 4 hours to set.
Remove tart from the tart tin.
Garnish with fruits.
Enjoy.
