I’m here to help you do Veganuary your way. Cooking vegan meals might seem daunting, but egg-, meat- and dairy-free recipes can be easy and delicious. From alternative versions of your family favourites to new veg-packed ideas, I’ve got plenty of vegan recipes for you like this amazing “Vegan Lemon & Passionfruit Tart” that we will make together today:
INGREDIENTS:
Crust
- 320g all purpose flour
- 165g powdered sugar
- 95g cornstarch
- 25g almond flour
- 180g dairy free butter *cold & cubed
- 3 tbsp almond or soy milk
- 1/4 tsp pink salt
Filling
- 250g freshly squeezed lemon juice *about 4 lemons
- 200g passion fruit pulp *about 5 passion fruits
- 120g water *1/2 cup
- 600g can coconut milk
- 150g sugar of choice or maple syrup *3/4 cup
- 2 tbsp cornstarch *dissolved in 3 tbsp water
- 1 tsp agar agar powder
- Pinch of turmeric for the colour *optional
Recipe makes a 28cm tart
DIRECTIONS:
Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Firmly press mixture into the prepared tart pan with your hands, press into bottom and up the sides of tart pan. prick the crust with a fork. Refrigerate the dough for 10-15 mins if it gets warms. Bake for 20 to 22 minutes. Transfer to a wire rack and let it cool.
Add passion fruit pulp, lemon juice and water 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.
You will have about 2 cups 480g of juice.
In a saucepan, combine the coconut milk, juice, sugar, turmeric and salt. Cook on a medium heat, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in cornstarch. Let simmer for 1 minute. Pour mixture to a cooled tart shell and place in the fridge at least 3-4 hrs to set.
Credits: nm_meiyee
