Vegan Passion Fruit Tart with Coconut Chantilly Cream

Need a dessert to brighten up your day? Try this vegan passion fruit tart. Topped with decadent coconut chantilly cream (which is a term for sweet whipped cream), it’s an elegant dessert for any occasion.

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Passion Fruit Tart with Coconut Chantilly Cream

Vegan Passion Fruit Tart with Coconut Chantilly Cream


Ingredients

Scale

Passion fruit cream filling ⁣

  • 200g passion fruit pulp, about 6 passion fruits ⁣
  • 400ml full fat coconut milk ⁣
  • Juice of 1 lemon ⁣
  • ¼ cup sugar of choice ⁣
  • 2 tbsp cornstarch (dissolved in ¼ cup water)⁣
  • 1 tsp agar agar powder ⁣

Coconut Chantilly Cream ⁣

  • 150g full fat coconut milk ⁣
  • 100g dairy-free white chocolate ⁣
  • 220g coconut whipping cream, chilled ⁣

Crust ⁣

  • 1 ¼ cups all-purpose flour *150g⁣
  • ¼ cup almond meal *28g⁣
  • ¼ cup powdered sugar *35g⁣
  • 90g cold vegan butter⁣
  • ½ tbsp cold almond milk *7g⁣
  • 1 tsp vanilla extract ⁣
  • pinch of salt⁣

Instructions

Chantilly cream⁣

  1. Bring coconut milk to a boil, pour hot milk over the chocolate and whisk until smooth. Add the cold coconut whipping cream and whisk for 2 minutes. Cover and refrigerate overnight. ⁣

⁣Crust ⁣

  1. Preheat oven to 180°C/360°F. Grease a rectangle tart tin Set aside. In a food processor, add crust ingredients, pulse until combined and dough ball forms. ⁣
  2. Firmly press mixture into the tart pan with your hands, press into bottom and up the sides of tart pan. Bake for 15-20 minutes until golden brown. Transfer to a wire rack and let it cool. ⁣

⁣Filling ⁣

  1. Add passion fruit pulp and lemon juice into a blender. Pulse the blender to separate the seeds from their gelatinous membrane. Rest a fine-mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice. ⁣
  2. In a saucepan, bring coconut milk and sugar to a boil. Add agar-agar and stirring constantly until completely dissolved, about 2 minutes. Add passion fruit juice, dissolved cornstarch, stirring constantly until smooth. Lower the heat and let simmer for 1 min. Pour mixture over the tart and refrigerate until set. ⁣Whip chilled Chantilly cream with an electric mixer until soft peaks form. Pipe cream on the tart and serve. ⁣

Notes

Find more of Mei’s recipes on @nm_meiyee.

Passion Fruit Tart with Coconut Chantilly Cream

If you loved this vegan passion fruit tart, you might also like…

No-bake Orange and Chocolate Tart with Hazelnut Almond Crust

Vegan Grape Juice Tart

Vegan Peppermint White Chocolate Tart with Gluten-Free Gingerbread Crust

Comments

  1. Hi,

    1 tsp agar agar powder ⁣ is too little, the cream filling ⁣ is after cooling to liquid, on the package of the agar powder is written for 500ml liquid you need the hole bag of the powder and thats 10-15 gramm of the powder

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