Description
This Vegan Mango Passionfruit Tart is a refreshing no-bake dessert featuring a crunchy roasted buckwheat and oat base topped with a luscious, creamy mango and passionfruit filling. Naturally sweetened with maple syrup and enhanced with a hint of citrus and vanilla, this tart combines tropical flavors with a smooth, gelatinous filling made with agar agar, making it perfect for a light and elegant treat.
Ingredients
Scale
Base
- 1 cup roasted buckwheat
- 1 cup oat flakes
- ½ teaspoon Himalayan pink salt
- 3 tablespoons solid coconut oil
- 3 tablespoons maple syrup
- 2 tablespoons cashew butter
Filling
- 2 cups mango chunks
- 2 passion fruits
- 1 cup chilled canned coconut milk (thick part only)
- 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. Blitz until finely ground to create the dry base mixture.
- Form the Dough: Add solid coconut oil, maple syrup, and cashew butter to the ground mixture in the processor. Blitz again until the mixture begins to form a cohesive dough.
- Line Tart Tin: Line the base of your tart tin with parchment paper to prevent sticking.
- Press the Dough: Press the dough mixture firmly into the base and sides of the tart tin. Use the bottom of a flat glass to flatten and smooth out the dough evenly.
- Freeze Base: Place the dough-lined tart tin into the freezer to firm up while you prepare the filling.
- Extract Passionfruit Juice: Cut the passion fruits in half and scoop out the seeds along with the surrounding juice/flesh. Pass the mixture through a sieve to separate the juice, discarding the seeds.
- Blend Filling: In a blender, combine the passionfruit juice, mango chunks, thick coconut milk, vanilla extract, and maple syrup. Blend on high speed until the mixture is smooth and creamy.
- Prepare Agar Agar Mixture: In a separate glass, thoroughly mix agar agar powder with the freshly squeezed mandarin juice. Set aside to allow the agar agar to hydrate.
- Cook Filling: Pour the blended passionfruit and mango mixture into a saucepan. Bring it to a rolling boil over medium heat.
- Add Agar Agar: Once boiling, whisk in the agar agar and mandarin juice mixture. Continue stirring for about one minute, or until the mixture starts to thicken slightly.
- Pour Filling onto Base: Remove the saucepan from heat and gently pour the filling mixture over the chilled tart base in the tin.
- Remove Air Bubbles: Carefully tap the tart tin on your countertop to release any trapped air bubbles in the filling for a smooth surface.
- Chill to Set: Allow the tart to cool slightly at room temperature, then transfer it to the refrigerator. Chill for at least 1 hour until the filling is fully set.
- Garnish and Serve: Just before serving, garnish the tart with fresh passionfruit pulp for an extra burst of flavor and visual appeal.
Notes
- You can substitute cashew butter with almond or sunflower seed butter if desired.
- Make sure to use the thick, creamy part of canned coconut milk for the best texture in the filling.
- If agar agar is unavailable, you can substitute with a vegan gelatin alternative, keeping in mind the setting times may vary.
- For a sharper tart flavor, add a splash of fresh lime juice to the filling mixture before blending.
- This tart keeps well refrigerated for up to 3 days; best served chilled.
