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Vegan Mango Passionfruit Tart (No-Bake) Recipe

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4.1 from 47 reviews

  • Author: Amina
  • Total Time: 2 hours 15 minutes
  • Yield: 15 servings
  • Diet: Vegan

Description

A vibrant, refreshing vegan no-bake tart featuring a crisp roasted buckwheat and oat base filled with a creamy mango and passionfruit curd, perfectly sweetened with maple syrup and set with agar agar. This tropical dessert is naturally dairy-free, gluten-free, and ideal for warm days.

Ingredients

Base Ingredients

  • 1 cup roasted buckwheat
  • 1 cup oat flakes
  • ½ teaspoon Himalayan pink salt
  • 3 tablespoons coconut oil (solid)
  • 3 tablespoons maple syrup
  • 2 tablespoons cashew butter

Filling Ingredients

  • 2 cups mango chunks
  • 2 passion fruits
  • 1 cup chilled canned coconut milk (use only the thick part from the top of the can)
  • ½ cup maple syrup
  • 2 mandarins, juiced
  • 1 teaspoon vanilla extract
  • 1 teaspoon agar agar powder

Garnish

  • Passionfruit (for garnish)

Instructions

  1. Prepare the base: Combine the roasted buckwheat, oat flakes, and Himalayan pink salt in a food processor and blitz until finely ground.
  2. Make the dough: Add the solid coconut oil, maple syrup, and cashew butter to the food processor and blend until the mixture forms a dough.
  3. Line and press: Line the base of your tart tin with parchment paper, then press the dough evenly into the base and sides, smoothing it with the bottom of a flat glass.
  4. Freeze the base: Place the tart base in the freezer while you prepare the filling to help it set and firm up.
  5. Prepare passionfruit juice: Separate the passionfruit seeds from the flesh by passing the contents through a sieve, discarding the seeds and keeping the juice and pulp.
  6. Blend the filling: In a blender, combine the passionfruit juice, mango chunks, thick coconut milk, vanilla extract, and maple syrup. Blend on high speed until smooth and creamy.
  7. Prepare agar agar: In a separate glass, mix agar agar powder with freshly squeezed mandarin juice and stir well to dissolve. Set aside.
  8. Cook the filling: Pour the blended passionfruit and mango mixture into a saucepan and bring it to a boil over medium heat.
  9. Add agar agar mixture: Once boiling, whisk in the agar agar and mandarin juice mixture, stirring continuously for about one minute or until it starts to thicken.
  10. Combine filling and base: Remove the saucepan from heat and pour the thickened filling over the chilled tart base.
  11. Remove air bubbles: Tap the tart tin gently on the countertop to release any trapped air bubbles in the filling.
  12. Set the tart: Allow the tart to cool slightly before placing it in the refrigerator. Let it set for at least 1 hour to firm up completely.
  13. Garnish and serve: Decorate the tart with additional fresh passionfruit seeds for a bright, tropical finishing touch. Slice and enjoy.

Notes

  • Use only the thick coconut cream from canned coconut milk for the best creamy texture in the filling.
  • If agar agar is unavailable, you can substitute with a vegan gelatin alternative following the package instructions.
  • This tart needs at least 1 hour to set in the fridge but can be prepared a day ahead for convenience.
  • For extra crunch, you can add chopped nuts to the base mixture before pressing it in.
  • Ensure to keep the base chilled until ready to add the filling to prevent sogginess.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan, Tropical

Find it online: https://aminabakes.com/vegan-mango-passionfruit-tart-no-bake-recipe/