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Vegan passion fruit tart on a metal plate with a couple of forks and some passion fruit shells.
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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.
Course Dessert
Cuisine vegan
Keyword tart
Prep Time 30 minutes
Cook Time 10 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

Base:

  • 300 g (10 ½ oz) vegan biscuits (cookies) such as gingersnaps, digestives or graham crackers
  • 150 g (⅔ cup) vegan block butter melted

Filling:

  • 12 passion fruit
  • lemon or lime juice as needed
  • 40 g (4 packed Tablespoons) cornflour (cornstarch)
  • 320 g (11 oz) tin of condensed coconut milk
  • 180 g (¾ cup) coconut cream

Instructions

  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Place the biscuits in a food processor and blitz until very finely crushed. Alternatively, place them in a sealable freezer bag wrapped in a tea towel and bash them with a rolling pin.
  • Tip the crushed biscuits into a bowl and mix in the melted vegan butter. It should resemble wet sand.
  • Tip the biscuit mixture into a 23-25cm/9-10in loose bottomed tart tin and press it evenly across the base and up the sides. Use the base of a glass to pack it down really firmly.
  • Bake the base for 10 minutes then set aside to cool.
  • Cut the passion fruit in half and scrape the pulp into a food processor or blender. Pulse a few times to break it up. Press the pulp very firmly through a fine mesh sieve into a bowl to remove the seeds. Use the back of a spoon to press it through to extract as much juice as possible.
  • Measure the juice, you want 160ml (⅔ cup). If you don't have quite enough, add some lemon or lime juice.
  • Place the cornflour in a pan and gradually stir in the passion fruit juice, making sure there are no lumps.
  • Whisk in the condensed milk and coconut cream. Place the pan over a medium-low heat and whisk constantly until the mixture comes up to a boil and thickens.
  • Pour it into the prepared biscuit base and spread it level. Refrigerate for at least 4 hours, preferably overnight, until set.

Notes

  • See post above for tips, details and step-by-step photos.
  • 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.