Mango & Passionfruit Tart

It's been longer that I would have hoped since I've last shared a recipe with you all here. It's been a busy few months hunting for a new place to live but the good news is that we've finally moved into our new apartment. I'm still unpacking and helping everything to find it's place, but one sure thing is that I'll be spending a lot more time developing new recipes!

Thank you so much to everyone for hanging in with me, and if you're new here I really hope that you get some value from the recipes that I share.

This exotic tart is a recipe that I actually created a few months back, but funnily enough the recipe got lost in the abyss of moving house. Hopefully some of you will still catch it in time to enjoy it for the milder (ahem "summer") months.

WHY MAKE THIS RECIPE?

• Plant-based and Vegan-friendly

• Exotic and fruity

• Fresh and light

• Packed with flavour

• Serve's a large group of people

• Easy to make

• No-bake

• Egg-free

• Dairy-free

• Free from animal derived products

• Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

Mango & Passionfruit Tart

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me on your Instagram using @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

#nobake #dairyfree #dessert #tart #cake #healthy #healthydessert #vegan #homemade #easyrecipe #vegandessert #veganrecipe #plantbasedrecipe #passionfruit #mango #exotic

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Mango Passion Tart

Prep time: 45 mins

Setting time: 1 ½ hours

Serves: 8-10

Special equipment: high speed blender, food processor, long rectangular tart tin (13.5” x 4.5”) with removable base, parchment paper, saucepan.

INGREDIENTS

Base

1 cup roasted buckwheat

1 cup oatflakes (GF if required)

½ tsp Himalayan pink salt

3 tbsp coconut oil (solid)

3 tbsp maple syrup

2 tbsp cashew butter

Filling

2 passionfruits

2 cups mango (fresh or frozen)

1 can chilled coconut milk (use on the thick part for the top of the can)

1 tsp vanilla bean paste

½ cup maple syrup

1 sachet (6.5g) vegeset (vegan gelatin)

Juice of 2 tangerines or mandarins

Garnish

Passionfruit

INSTRUCTIONS

Base

1. Add the buckwheat, oatflakes and salt to your food processor and blitz until finely ground.

2. Add the remaining ingredients and continue to blitz until the mixture forms a dough.

3. Line the base of your tart tin with parchment paper.

4. Press the dough into the base and sides of the tin, flattening and smoothing it out using the bottom of a flat glass.

5. Place the dough into the freezer whilst you prepare the filling.

Filling

1. Separate the seeds from the juice/flesh of the passionfruit by passing them through a sieve. Discard the seeds.

2. Add the passionfruit flesh/juice, mango, coconut milk, vanilla and maple syrup to your blender and blend on high speed until smooth and creamy.

3. In a separate glass, mix the vegan gelatine with the tangerine or mandarin juice and stir well, set aside.

4. Add the passionfruit/mango mixture to a saucepan and bring to the boil.

5. Once boiling, whisk in the gelatine mixture and keep stirring for a minute or until the mixture begins to thicken.

6. Remove from the heat and pour on top of the cake base.

7. Tap the cake tin on your work counter to knock out any air bubbles.

8. Allow to cool slightly before placing in the fridge to set for 1 hour minimum.

Garnish

1. Garnish the tart with more passionfruit and serve.

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