Vegan lemon and passion fruit tart


Total time: 13hr
Preparation Time: 30m

Servings
For 12 piece


Author

Lauren  - laurencariscooks


Nutritional Information

Contains 235 Kcal, 2g Protein, 42g Carbohydrates, 6g Fat


Ingredients

  • Coconut milk
  • 400 ml coconut milk (tin)
  • Shortcrust pastry
  • 60 g sugar
  • 200 g white flour
  • 80 g margarine, cut into pieces, cold
  • 0.5 tsp salt
  • 1 dl water
  • Filling
  • 5 organic lemon (1 tbsp of grated zest and 375 ml of juice)
  • 200 g sugar
  • 70 g cornflour
  • Passion fruit
  • 2 passion fruit, halved, seeds removed
  • Utensils
  • One tart tin (approx. 28 cm in diameter), greased.

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Instructions

  • Coconut milk

    Place the coconut milk in the fridge overnight, skim off the hard upper layer, set aside for the filling (the rest can be used for smoothies, etc.).
  • Shortcrust pastry

    Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll out the dough on a lightly floured surface, transfer to the prepared tin, firmly prick the base with a fork. Cover the dough with baking paper and weigh down with dried pulses. Blind bake for approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove the baking paper and dried pulses, leave the pastry to cool in the tin.
  • Filling

    Combine the lemon juice, zest, sugar and cornflour in a pan. Bring to the boil while stirring with a whisk, reduce the heat. Stir in the reserved coconut layer, return to the boil, stir and simmer for approx. 1 min. until the mixture thickens. Allow to cool slightly, pour into the tart base. Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Leave the tart to cool.
  • Passion fruit

    Scatter the passion fruit seeds on top of the tart.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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