Coconut cream: a touch of coconut cream helps to add richness to the passion fruit curd.Agar-agar powder: this is the setting agent which will jellify the filling making sure it doesn't ooze out everywhere once you cut into the tart.This is the thickening agent which will give us a nice rich passion fruit curd for the filling. Cornflour or cornstarch (yes they are the same thing!).Plant-based milk: coconut, oat or soya milk all work well depending on what you have to hand!.Just make sure it's organic if you're based in America otherwise it may not be vegan-friendly! Light brown sugar: You can use regular white sugar here too if you'd prefer.Orange juice helps to add color, sweetness, and an additional layer of flavor to the curd. The orange flavor is very subtle as those punchy passion fruits outshine it by far. Freshly squeezed orange juice: make sure it's from fresh oranges and not the bottled/carton type.The pulp and seeds are inside little sacks, I find the best way to separate the pulp is to use a fine-mesh sieve and the back of a spoon to push the moisture through. Passionfruit pulp: passion fruit pulp is the juice that's found inside passion fruit.Ground flaxseeds: the flaxseeds act as a binding agent and help the tart to keep its shape and be less crumbly when you cut through it.If you're not fond of the coconut flavor, go for refined coconut oil. Vegan butter: you can also use coconut oil if vegan butter isn't available to you.Sea salt: where would we be going without a pinch of salt to balance out the sweetness and enhance the overall flavor of a dessert? But seriously, a touch of salt goes a long way in taking your desserts to the next level.Coconut sugar: this adds a beautiful slight caramelized flavor to the tart crust.
FRUIT TART FILLING FREE
Feel free to substitute them with more all-purpose flour.
Isn’t that such a wonderful thing about food? Recreating moments of taste and passing it on to others? I have absolutely no doubts that this is now going to be a go-to last minute dessert and I’ll always think of that trip to Monique’s with Claire, Patrice and Tomate (the dog), as well as the long lunch with Bertrand (Monique’s husband) and meeting Gypsy, their enthusiastic, old age spaniel. And why being in Monique’s home, despite my zero French and her zéro English (merci merci merci to Claire for translating for hours and Patrice, too!), learning from her as she taught enthusiastically, felt so special. This is why I’m extra thankful that most grandma’s that I meet tend to be very generous with their knowledge and teaching. Monique showing Claire and I her preserve store!
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