Vegan Passion Fruit Tart

This vegan passion fruit tart is sweet, rich and creamy, with a delicate, tropical passion fruit flavour and a crisp, buttery biscuit base.

It is easy to make with just a few ingredients and is the perfect dessert for any celebration.

This vegan passion fruit tart (or pie if you prefer) is really simple to make but tastes amazing!

The combination of creamy, tangy, fragrant passion fruit curd and the buttery biscuit base is just so moreish!

It is very similar to a key lime pie, just made with passion fruit juice rather than lime. If you are a fan of citrus flavours then you are bound to love this tart and it is the kind of dessert that would be suitable for pretty much any occasion.

Ingredient Details:

Passion fruit: You will need 10-12 passion fruits, you want to end up with around 160ml (⅔ cup) of strained passion fruit pulp (without the seeds). If you don't have quite enough pulp after straining the seeds out then you can add a bit of lemon or lime juice to make up the difference.

Alternatively, if you are able to get hold of frozen passion fruit pulp/juice (make sure it is unsweetened) then you can use that instead to save you having to buy and strain so many passion fruits.

Coconut condensed milk: Nature's Charm do a great coconut condensed milk which is available from some health food shops/Chinese supermarkets or online. I recommend using coconut based condensed milk rather than an oat or soy based one as it is thicker and the flavour works well with the passion fruit.

Coconut cream: You can either use coconut cream from a carton, or use just the solid white part from a tin of refrigerated full fat coconut milk.

Cornflour: Cornflour (cornstarch) is what sets the filling. I don't recommend swapping it for another kind of starch as some others can result in a gluey texture.

Cookies: I use digestive biscuits but you can use whichever kind of vegan friendly cookies you like such as Biscoff, ginger snaps or Oreo's.

Vegan butter: Use a block style vegan butter rather than a spreadable one for the best results.

How To Make Vegan Passion Fruit Tart:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Step 1: Start by crushing your choice of biscuits for the base, you can do this in a food processor or put them in a freezer bag and bash with a rolling pin.

Place the crushed biscuits in a bowl and mix in melted vegan butter. It should resemble wet sand.

Step 2: Press the mixture firmly into a 23-25cm round tart tin, spreading it across the base and up the sides. Use the base of a glass to really pack it down.

Bake the base in a preheated oven for 10 minutes then set aside to cool.

Step 3: Scrape the passion fruit pulp into a food processor or blender and pulse a few times to break it up. Press the pulp through a fine mesh sieve to remove the seeds.

Step 4: Place the cornflour in a pan and gradually stir in the passion fruit juice.

Step 5: Whisk in the condensed milk and coconut cream. Heat, whisking constantly, until the mixture comes up to a boil and thickens.

Step 6: Pour the mixture into the biscuit base and spread it level. Refrigerate for at least 4 hours until set.

Top Tips:

All of my recipes are developed using grams, and as with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup coversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

Use whatever kind of biscuits (cookies) you like for the base, as long as they are the crunchy kind. Gingersnaps, digestives (Graham crackers), Biscoff, Hobnobs and Oreos would all work.

The tart can easily be made gluten free if you use gluten-free biscuits for the base.

Take your time straining the pulp, really scrape it through the sieve using the back of a spoon or a spatula to make sure that you extract as much of the juice as possible.

You need to use a non-reactive saucepan to make the filling, ie stainless steel, NOT aluminium or copper as the acid in the passion fruit will react with the pan and turn your curd green.

Ideally you should make this vegan passion fruit tart the day before you want to serve it as it needs to chill in the fridge for at least four hours, preferably longer.

The tart will keep in the fridge for around 4-5 days.

More Vegan Tart Recipes:

• Vegan key lime pie
• Vegan peanut butter chocolate tart
• Vegan lemon tart
• Vegan Bakewell tart
• Vegan strawberry tart with coconut pastry cream
• Vegan jam crostata
• Pistachio cherry frangipane tart
• Chocolate pear frangipane tart
• Vegan pecan pie
• Vegan peanut butter pie
• Vegan chocolate chess pie

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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