Are you in the mood for a tropical dessert? Give this indulgent tropical tart a try!
Passion fruit and mango make the best combo. I absolutely adore this combo. The tangy taste of the mango and passion is so wonderful.
This passion fruit and mango cream tart is no baking required, it’s vegan, gluten-free and refined sugar-free. The based is made of gluten-free roll oats, almonds, shredded coconut, dates, coconut oil and rice malt syrup. And for the creamy filling is a mix of passion fruit, mango, coconut cream, a teaspoon of agar-agar powder and sweetened with maple syrup. The filling is so creamy, refreshing, and so delicious with tropical fruit flavour. It’s a perfect summer dessert!
I garnished it with passion fruit, mango, shredded coconut, chopped almond, edible flowers and vegan toasted meringue. I couldn’t be more happy with how deliciously this turned out. I hope you like this recipe and will give this one a try. 🙂
Passion fruit & mango cream tart (vegan, gluten-free & refined sugar-free)
This indulgent tropical tart is so delicious with the creamy tropical fruit filling, it's refreshing and perfect for summer!
- 1 1/4 cups gluten-free rolled oats
- 1/2 cup shredded coconut
- 1/2 cup almonds
- 10 dates, pitted
- 4 tbsp coconut oil
- 1 tbsp rice malt syrup
- 6 passion fruit
- 1/2 cup mango puree
- 1/4 cup maple syrup
- 400ml full fat coconut milk
- 1 tsp agar-agar powder
Grease a 8-inch tart tin with a removable bottom with coconut oil. In a food processor combine oats, almonds, shredded coconut and process until coarsely ground. Add dates, coconut oil and rice malt syrup, pulse until mixture looks like wet sand.
Firmly press the mixture into the bottom and sides of the prepared tart tin. Place in the freezer to set while you work with your filling.
Slice each passion fruit in half and scoop the pulp 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. You should have about 1/2 cup of passion fruit juice.
Pour the passion fruit juice, mango puree and coconut cream into a saucepan and place on the stove on low heat. When the mixture becomes warm, add the agar-agar and maple syrup. Stirring constantly, cook until agar completely dissolve. Allow to boil for approximately 30 to 60 seconds.
Pour mixture into tart and refrigerate at least 4 hours or overnight to set. Garnish and serve.