Citrus season is here! I am so excited to share my favourite lemon recipe, Lemon and passionfruit tart. A sweet shortcrust pastry filled with creamy lemon and passionfruit and topped meringue cookies and dried passionfruit cubes.
Lemon & passionfruit tart (Vegan)
- 320g all purpose flour
- 165g powdered sugar
- 95g cornstarch
- 25g almond flour
- 180g dairy free butter cold and cubed
- 3 tbsp alomd milk or soy milk
- 1/4 tsp salt
- 250g freshly squeezed lemon juice about 4 lemons
- 200g passfruit pulp about 5 passionfruits
- 120g water 1/2 cup
- 600g can coconut milk
- 150g sugar of choice or 3/4 to 1 cup maple syrup
- 2 tbsp cornstarch dissolved in 3 tbsp water
- 1 tsp agar-agar powder
- Pinch of turmeric for the colour *optional
Preheat oven to 180c. Prepare a 28cm tart pan and set aside. In a food processor, add crust ingredients pulse until a dough ball forms. Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. prick the crust with a fork. Refrigerate the dough for 10-15 mins if it gets warms. Bake for 20 to 22 minutes. Transfer to a wire rack and let it cool.
Add passion fruit pulp, lemon juice and water 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 will have about 2 cups 480g of juice.
In a saucepan, combine the coconut milk, juice, sugar, turmeric and salt. Cook on a medium heat, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in cornstarch. Let simmer for 1 minute. Pour mixture to a cooled tart shell and place in the fridge at least 3-4 hrs to set.