Passionfruit Orange Tart

This is my disc of winter sunshine on a plate, and it tastes like it too. The uncompromisingly tart flavour of passionfruit shines bright with the nutty curry leaf crust perfectly countering its intense fragrance. And the cranberry topping turns it into an absolute dazzler. I know the flavours sound rather bold here but I wouldn’t have it any other way.

And here’s the deal: if pastry making or rolling scares you in the slightest, or like me, you’re too lazy to do it, this tart is for you. There is pitifully little work to be done to make this tart crust that meets all contemporary culinary strictures. This soft pliable dough is to be pressed into the tin using your fingers and takes the rolling out of question.

What you will need – (for 1 x 9 inch tart)

For crust:

  • Oat flour – 1 1/2 cup 
  • Almond meal – 1/2 cup almond meal
  • Baking powder – 1 teaspoon
  • Salt – 1/2 teaspoon
  • Light Olive oil – 3 tablespoon (45ml)
  • Brown Sugar – 2 tablespoon
  • Curry Leaf – 8-10, stalks removed
  • Water – 1-2 tablespoon

For filling:

  • Passionfruit pulp – 1 1/2 cup, (about 12-15 passionfruits) 
  • Orange juice – 1/2 cup, (approx 1 whole orange)
  • Zest of 1 whole orange (approx 2 tablespoon)
  • Maple syrup/honey – 60ml (1/4 cup), adjust to taste
  • Coconut Cream – 220 ml (a little over 1 cup)
  • Agar agar powder – 3 teaspoon

For topping:

  • Cranberries – 100g (fresh or frozen)
  • Sugar – 2 tablespoon
  • Lime juice – 1 tablespoon
  • Salt – 1/4 teaspoon
  • Cornstarch – 1.5 teaspoon, dissolved in 1/4 cup water
Method –
  • Preheat oven to 180°C.
  • To make the crust, grind curry leaves to a powder like consistency in a spice grinder. (If using a normal grinder, blitz with sugar to help incorporate evenly). Add oat flour, almond meal, baking powder, salt, brown sugar, curry leaf powder and olive oil to a food processor. Pulse for 5-6 seconds. Now add 1 tablespoon water and pulse again. The mixture will be moist and have a coarse rubble-like texture. Use your hands to bring it together into a malleable soft ball. Add more water if needed.
  • Grease a tart tin with oil, place the dough in the centre. Firmly press into the bottom and up the sides of tart tin. Make sure its evenly spread out and the walls are the same thickness throughout.
  • Bake for 18-20 mins or until the edges are lightly golden.
  • Rest on a cooling rack.
  • Meanwhile, to prepare the filling, add passion fruit pulp into a blender and blitz for no more than 8-10 seconds. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use a spatula to press all the juice out.
  • In a saucepan, add passionfruit juice, orange juice, orange zest and coconut cream to a boil. Reduce heat to low and cook for 6 mins, stirring constantly. Add agar-agar powder, stir until completely dissolved, about 2-3 mins. Now add honey/maple syrup, stir to combine. Taste the filling and adjust sweetness if needed. Turn off the heat and allow mixture to cool slightly.
  • Pour mixture into the tart crust and set in the fridge to set for at least 5 hours.
  • Meanwhile, prepare the cranberry topping by adding cranberries, sugar, lime juice and salt into a pan on medium heat. As the sugar begins to liquify, use a wooden spoon or spatula to lightly squish the berries. After 2 mins, add cornstarch slurry to this, stir and reduce heat to low. Cook for another 2 mins till the mix has thickened to a jammy consistency.
  • Once the tart is set, spoon over the cranberry topping, garnish with toasted coconut (optional) and serve.

Storage notes –

Keeps well in the refrigerator for 3-4 days.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram. Use #theslowkitchen on your posts!

Vegan no-bake Chocolate Coconut Tart

Making a raw no bake crust and a ganache filling is my simple solution to avoid pastry making. And the result is an unbelievably effortless, gloriously delicious, decadent tart.

I cannot express how much I despise tart crusts or cheesecake base made with crushed up packaged cookies. And it is not just because I don’t think very highly of packaged food but also because you have so much freedom when you make it from scratch.

What you will need – (for an 8 inch tart)

For the crust –

  1. Rolled oats⁣ – 1 cup
  2. Shredded coconut⁣ – ½ cup
  3. Medjool dates⁣ – 1 cup, deseeded
  4. Unsweetened cacao powder⁣ – ⅓ cup
  5. Honey/maple syrup⁣ – 3 tablespoons
  6. Generous pinch of salt⁣

For the filling –

  1. Full-fat coconut cream (or fresh cream for non vegan version)⁣ – 1½ cups
  2. Dark chocolate (I like to use sugar-free 85% dark couverture)⁣ – 80 grams, chopped
  3. Honey/maple syrup⁣ – ⅓ cup (adjust according to the sweetness of your chocolate)
  4. Vanilla extract⁣ – 1 teaspoon
Method –
  • Blitz all the ‘crust’ ingredients in a food processor until the dates are finely pulsed and the mixture begins to clump. It will look like a coarse crumble and when you squeeze a spoonful with the palms of your hand, it should hold its shape.
  • Transfer mix to a greased tin, use the back of a spoon or a bowl to press the mixture down. Make sure it’s compact and even.
  • Chill in the fridge for 2 hours.
  • In the meantime, prepare the filling. Add chopped chocolate to a double boiler and melt. Once melted, set aside.
  • In a heavy saucepan, heat coconut cream. Stir continuously to avoid it from sticking. Turn off the heat just before it comes to a boil.
  • Add honey and vanilla. Whisk to combine.
  • Add filling to the chilled tart shell.
  • Chill in the fridge for 6-8 hours.
  • Garnish with fresh fruit and enjoy. ⁣

Storage notes –

Store covered in the fridge for 3-4 days.

If you make this recipe, you know the drill: Let me know!

Take a picture, tag @the_slow_kitchen on Instagram and use #theslowkitchen on your posts!