This delicious passion fruit and lemon tart is a family favourite. It’s always hight on the list of dessert requests from my family. It has all the wonderful flavour from the sweet passion fruits and the zingy lemons. Passion fruits and lemons just paired so well together.
This recipe is made with wholesome ingredients, it’s vegan, gluten-free and sweetened with pure date syrup. Hope you’ll enjoy as much as we do.
Passion fruit & lemon tart with chocolate crust ( Vegan, Gluten-free & refined sugar-free)
- 1 1/4 cups gluten-free oat flour
- 3/4 cup almond meal
- 3 tbsp cocoa powder
- 4 tbsp coconut oil
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla bean extract
- 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
Preheat oven to 180 degrees celsius. Grease a tart tin with coconut oil. Set aside. In a food processor, add crust ingredients
and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of 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, passion fruit juice to a boil. Add agar-agar and stirring constantly until completely dissolve, about 2-3 minutes. Then lower the heat and add in maple syrup, lemon juice. Let simmer for 1 min. Turn off the heat and allow mixture to cool slightly. Pour mixture into the tart. Chill in fridge for at least 4 hours to set.
Remove tart from the tart tin, garnish with fruits. Enjoy!