Mango & Passionfruit Tart
Mango & Passionfruit Tart
Mangoes and passionfruit are both excellent sources of vitamin C to help support a strong functioning immune system and healthy skin.
Servings
Prep time
Cook time
Recipe
Ingredients
- Crust:
- 9 Medjool dates, pitted
- 1 cup almond meal
- ½ cup shredded coconut
- Mango Filling:
- 250g fresh mango flesh
- 5 tsp lemon juice
- ⅓ cup raw honey or 100 per cent maple syrup
- 300g full-fat coconut milk
- 1 tbsp + 2 tsp cornstarch
- 3 tsp agar powder
- Passionfruit Jelly:
- 1½ cup water
- Pulp 4 large passionfruit
- 3 tbsp honey or 100 per cent maple syrup
- 1½ tsp agar powder
Method
- Grease 20cm springform tin and line with baking paper.
- Place all crust ingredients in food processor and blend until well combined and mixture sticks together. If mixture is too moist add some more almond meal.
- Press base mixture into bottom and up sides of tin. Trim top with knife so it looks even. Place in freezer while making filling.
- For filling, blend mango, lemon juice, honey and coconut milk.
- In small saucepan heat coconut mixture until it starts to boil. Add cornstarch and agar and stir continuously until it starts to thicken.
- Strain mixture through a sieve and then pour over base. Place in fridge for 1 hr to set while making jelly.
- To make jelly, place water, passionfruit pulp and honey in small saucepan and bring to boil. Add agar powder and simmer for 3 mins, stirring continuously, until agar is dissolved. Strain mixture to remove seeds and keep aside for decorating.
- Allow jelly to cool to room temperature before pouring over filling. Top with some passion fruit seeds.
- Replace tart in fridge for 2 hrs until set.
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