Summertime is the time of passionfruit abundance. But what to do with all the fruit? Make a plant-based passion fruit curd tart! This tart is light, tangy, creamy and a pleasure to share with family and friends.
1 ½ cups almond meal
½ cup millet flour
3 tbsp maple syrup
1-2 tbsp water
pinch of salt
1 cup cashews
2 tbsp maple syrup
½ cup water
4 tbsp corn flour
1 tsp agar agar powder
½ cup water
½ cup passionfruit pulp, seeds removed
1 cup freshly squeezed orange juice
¼ cup maple syrup
½ cup cashew cream
Preheat the oven to 180 degrees Celsius.
To make the pastry, place the almond meal, millet flour, maple syrup, water and a pinch of salt into a large bowl and mix well. Don’t be tempted to add too much water to the dough as the mixture will clump together with some kneading. Press into a non-stick pie dish with wet fingers, ensuring that it comes up the sides of the pie dish a little. Leave the edges a little uneven as this will give the tart a rustic finish. Poke the pastry with a fork and bake for 15 minutes until slightly golden.
While the pastry is baking, make the cashew cream by blending the cashews, maple syrup and water in a high speed blender. Set aside.
Remove the pastry from the oven and allow to cool slightly.
Halve the passion fruits and scoop the flesh. Using the back of a spoon, press and squeeze out all of the pulp and juice through a sieve, leaving the seeds behind.
In a bowl, whisk together the corn flour, agar-agar and water. Add this corn flour mix to the saucepan along with the passionfruit pulp, orange juice and maple syrup to a saucepan and simmer on a medium heat for 3 minutes to thicken.
Add some of the cashew cream and continue to simmer for another minute while mixing well. Remove from the heat and pour the filling into the tart shell. Place in the refrigerator to set.
Once the tart has cooled and the custard has set, place a smear of the remaining cashew cream on top of the passionfruit curd. Garnish the tart with extra passionfruit pulp.