Description
A delightful and refreshing Vegan Passion Fruit Tart recipe featuring creamy macadamia nut filling paired with tangy lilikoi curd. These pre-baked tart shells are filled with a smooth and fluffy macadamia cream and topped with sweet and zingy passion fruit curd, garnished with candied ginger and whole macadamia nuts. Perfect for a light, tropical dessert that is vegan and bursting with exotic flavors.
Ingredients
Tart Shells
- 6 Pre-baked homemade 3 1/2 inch tart shells or ready-made tart shells
Macadamia Cream
- 1 1/2 cups macadamia nuts (soaked overnight)
- 3 tablespoons agave syrup
- 1 1/2 teaspoons vanilla extract
- 1/3 cup water (plus more if needed)
Lilikoi Curd
- 3/4 cup passion fruit puree (seedless)
- 3/4 cup raw sugar
- 1/4 teaspoon agar powder
- 1 tablespoon arrowroot starch
- 1/4 cup plant-based butter
Garnish
- 1 tablespoon candied ginger, diced
- 6 whole candied macadamia nuts
Instructions
- Prepare Tart Shells: Ensure you have 6 pre-baked tart shells, either homemade at 3 1/2 inches in diameter or store-bought, ready for filling.
- Soak Macadamia Nuts: Place 1 1/2 cups macadamia nuts in the refrigerator covered with 4 cups of water and soak them overnight. After soaking, rinse and drain the nuts thoroughly.
- Make Macadamia Cream: In a high-powered blender, combine the drained macadamia nuts, 1 1/2 teaspoons vanilla, 3 tablespoons agave syrup, and 1/3 cup water. Blend initially on low speed to a uniform meal, then increase to high speed until the mixture becomes very smooth and fluffy. If needed, add water tablespoon by tablespoon to keep the mixture thick but spoonable.
- Prepare Lilikoi Curd: In a saucepan, combine 3/4 cup passion fruit puree, 3/4 cup raw sugar, 1/4 teaspoon agar powder, and 1 tablespoon arrowroot starch. Whisk well before heating. Add 1/4 cup plant-based butter and bring the mixture to a boil over medium heat while whisking constantly. Once thickened and boiling, remove from heat and cover.
- Assemble Tarts: Fill each tart shell with about 1/4 cup macadamia cream. Top with 3 tablespoons of warm lilikoi curd. Add a small dollop of macadamia cream on top of the curd layer. Garnish each tart by dividing 1 tablespoon diced candied ginger and 6 whole candied macadamia nuts evenly among the tarts. Adjust filling quantities if your tart shells differ in size.
- Chill: Refrigerate the assembled tarts for 4 hours to allow the lilikoi curd to set properly before serving.
- Store Leftovers: Cover any leftover tarts and store them in the refrigerator for up to 3 days to maintain freshness.
Notes
- Soaking macadamia nuts overnight is essential to soften them for a creamy texture.
- Use a high-powered blender like a Vitamix for best results with the macadamia cream.
- Puree passion fruit without seeds for a smooth, seedless curd.
- Chilling time is important to ensure the curd sets well and the tart holds shape.
- Adjust the amount of macadamia cream and curd if using tart shells that are larger or smaller than 3 1/2 inches in diameter.
- Store leftover tarts refrigerated and consume within 3 days for optimal freshness.
- Prep Time: 12 hours (including soaking time)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
