Vegan Passion Fruit & Coconut Tart, Vanilla Coconut Sorbet with Mango & Mint Salad
This tart is completely vegan and is so yummy that everyone at the table will love it. A real winning tart that will become a firm favourite.
- Serves: 6-8 |
- Difficulty: a little effort
- Prep Time : 40 mins |
- Cook Time : 4:0 hours
Ingredients
Tart Crust
190 g walnuts
190 g dates, pitted
1 tsp (5 ml) vanilla essence
pinch of salt
Tart Filling
120 g desiccated coconut
5 g coconut oil
80 g passionfruit pulp with seeds
40 g maple syrup
1 tsp (5 ml) vanilla essence
Passion Fruit Glaze
350 g passionfruit pulp
50 g castor sugar
Coconut & Vanilla Sorbet
1 tin (400 ml) coconut milk
seeds of 1 vanilla pod
125 g castor sugar
Mango & Mint Salad
1 mango, peeled and cubed
5 g icing sugar
pea shoots for garnish
Vegan Meringue Crumble
drained liquid from a 400 g tin of chickpeas (aquafaba)
pinch of salt
¾ C (180 ml) castor sugar
Method
Tart Filling
Place all of the ingredients into a blender and blitz until the mixture is smooth. Pour into the pie crust and place in the fridge overnight to set.
Passion Fruit Glaze
Place all of the ingredients into a saucepan and bring to the boil. Once boiled, remove from the heat and allow to cool slightly. Once cooled pour over the tart and place back into the fridge to set.
Coconut & Vanilla Sorbet
Place all of the ingredients into a saucepan and bring to the boil and allow the sugar to dissolve.
Remove from the heat and once cooled, strain and then place into an ice cream churner to churn. (If you don’t have an ice cream churner, try this vegan no-churn ice cream recipe).
Mango & Mint Salad
Combine the cubed mango, sliced mint and icing sugar in a bowl and mix to combine. Set aside until ready to serve.
Vegan Meringue Crumble
Preheat the oven to 120 ºC.
Line a baking tray with a silicone mat or baking paper.
Whisk the aquafaba with the salt and cream of tartar in a stand mixer until soft peak stage.
Slowly add the castor sugar to form a thick glossy meringue.
Spread the meringue out to roughly 2 cm on the prepared baking sheet and place into the oven for +- 4 hours or until completely dried out.
To Serve
Top the tart with the mango mixture and then crumble some meringue on top. Serve with a generous quenelle of coconut sorbet or your favourite vegan ice cream and serve.