Description
This vibrant Vegan Mango Passionfruit Tart is a refreshing no-bake dessert combining tropical fruits and a crisp buckwheat-oat base. Perfect for warm days, it features a creamy mango and passionfruit filling thickened with agar agar and subtly sweetened with maple syrup. Quick to assemble and beautifully garnished with fresh passionfruit, it’s a healthy and delightful treat for 15 servings.
Ingredients
Scale
Base
- 1 cup roasted buckwheat
- 1 cup oat flakes
- ½ teaspoon Himalayan pink salt
- 3 tablespoons coconut oil (solid)
- 3 tablespoons maple syrup
- 2 tablespoons cashew butter
Filling
- 2 cups mango chunks
- 2 passion fruits
- 1 cup chilled canned coconut milk (only thick part)
- ½ cup maple syrup
- 2 mandarins, juiced
- 1 teaspoon vanilla extract
- 1 teaspoon agar agar powder
Garnish
- Fresh passionfruit (for garnish)
Instructions
- Prepare the base: Add the roasted buckwheat, oat flakes, and Himalayan pink salt to your food processor and blitz until finely ground.
- Form the dough: Add the solid coconut oil, maple syrup, and cashew butter to the ground dry ingredients and continue to blitz until the mixture forms a cohesive dough.
- Line tart tin: Line the base of your tart tin with parchment paper to prevent sticking.
- Press the dough: Press the dough evenly into the base and sides of the tart tin, flattening and smoothing it out with the bottom of a flat glass.
- Freeze the base: Place the tart base into the freezer to firm up while preparing the filling.
- Separate passionfruit seeds and pulp: Cut the passionfruits and pass the contents through a sieve to separate the seeds from the juice and pulp, discarding the seeds.
- Blend filling: Add the passionfruit pulp, mango chunks, chilled thick coconut milk, vanilla extract, and maple syrup to a blender. Blend on high speed until smooth and creamy.
- Prepare agar agar mixture: In a separate glass, mix the agar agar powder with the freshly squeezed mandarin juice and stir well. Set aside.
- Heat fruit puree: Pour the passionfruit mango mixture into a saucepan and bring to a boil over medium heat.
- Incorporate agar agar: Once boiling, whisk in the agar agar and mandarin juice mixture thoroughly, stirring continuously for about one minute or until the mixture begins to thicken.
- Remove from heat: Take the saucepan off the heat and pour the thickened filling evenly over the chilled tart base.
- Remove air bubbles: Gently tap the tart tin on your countertop to release any trapped air bubbles in the filling.
- Cool and set: Allow the tart to cool slightly at room temperature before transferring it to the refrigerator to set for at least 1 hour.
- Garnish and serve: Once set, garnish the tart with fresh passionfruit pulp and serve chilled.
Notes
- Use only the thick part of the canned coconut milk for a creamier filling.
- Ensure the tart base is well chilled to hold the filling firmly.
- Agar agar is a plant-based gelatin substitute that helps the filling set without baking.
- This tart is best served within 24 hours for optimal freshness.
- To make a gluten-free base, ensure oat flakes are certified gluten-free.
