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!

Fruit and Chia Pudding Parfait

It’s really hard to mess up recipes involving fruit and granola. I understand the texture of Chia seed pudding, isn’t for everyone. If the texture has disappointed you in the past, this time try blending it into a smooth and creamy pudding.

These parfaits make for a breakfast-on-the-go option, but let’s be real, you’re not going anywhere for the foreseeable future. These can also be enjoyed as a healthy snack or dessert as well.

What you will need – (4 servings)

For Chia Pudding

  • Chia seeds – 1/2 cup 
  • Coconut milk – 1/2 cup (full-fat )
  • Raw coconut sugar – 1/4 cup (adjust to taste)
  • Almond milk or dairy milk – 2 cups 
  • Vanilla extract – 1 teaspoon 
  • Salt – 1/4 teaspoon 

For Parfait

  • Granola – 1 1/2  – 2 cups (optional)
  • Fresh Kiwi – 2
  • Mango – 2
Method –

For Chia pudding –

  1. To a large bowl, add coconut milk, almond milk, and sugar. Stir until all the sugar is dissolved. Add remaining ingredients and mix well, then pour into an air-tight container and refrigerate for at least 4 hours to let it thicken.
    (You can blend the pudding after it has thickened if you prefer a creamy texture)

For assembling the parfait –

  1. Cut up the fruits however you like.
  2. Grab 4 large glasses of your choice.
  3. Alternate layers of of pudding, granola, and fruit in any order until full.
  4. Serve immediately.

Storage notes –

Stores well in the fridge up to 24 hours.

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!

Date pudding with sticky toffee glaze

Sticky toffee pudding is a classic British dessert consisting of a date infused cake sponge with a hot toffee sauce poured on top. Even if you don’t like dates, it’s likely you will enjoy this dessert. The dates melt down into a golden sweetness, deepening the flavour of the cake sponge. Add vanilla ice cream or whipped cream to round it off and you’ve got yourself a sensation.

This recipe is my adaptation of the classic. I use salt and lemon to offset and tone down the intense sweetness.

What you will need –

For Date Pudding

  1. Soft dates – 150 grams, deseeded
  2. Boiling Water – 150 ml
  3. Butter – 30 grams (sub with 22ml or 1/8th cup oil for vegan option)
  4. All purpose flour – 100 grams 
  5. Brown sugar – 50 grams  
  6. Egg – 1 large (sub with flaxseed egg)
  7. Vanilla extract – 1/2 teaspoon 
  8. Baking powder – 1 teaspoon
  9. Baking soda – 1/2 teaspoon  
  10. Salt – 1/4 teaspoon

For Toffee Glaze

  1. Muscovado (Khandsari) sugar – 60 grams (sub with brown sugar)
  2. Water – 2 tablespoons
  3. 150 ml fresh cream (sub with coconut milk for vegan option)
  4. Butter – 1 tablespoon (sub with coconut oil for vegan option)
  5. Salt – Generous pinch
  6. Lemon juice – 1/2 tablespoon
Method –
  1. Place the dates in a bowl, add hot water, cover and keep aside for 10 mins.
  2. Meanwhile preheat oven to 170°C. Grease and line a 6″ round baking tin with parchment paper. (For individual servings, use small ramekins or puddings moulds)
  3. Add butter to the bowl of dates. Stir to melt the butter.
  4. Blend the date and butter mix to make a smooth paste
  5. Once cool, add egg and vanilla extract to the date paste. Whisk to combine.
  6. In a separate bowl, combine flour, sugar, salt, baking powder and baking soda.
  7. Add dry ingredients to the bowl of wet ingredients. Whisk to combine. Do not over mix.
  8. Pour batter into the prepared baking tin and bake for 40-45 minutes or till the skewer inserted comes out clean.
    (If using ramekins or small moulds, bake for only 30 mins)
    Leave the pudding in the pan for 10 minutes to cool.
  9. While the pudding is cooling, prepare the toffee sauce.
    To a saucepan, add sugar and water. Place on medium high heat and whisk continuously.
  10. The sugar will melt and turn into a bubbly liquid in less than 5 mins. When the colour turns a little darker, add butter, salt, lemon juice and whisk continuously.
  11. Add cream or coconut milk, turn the flame to low and simmer for another 5 mins.
  12. When the cake has cooled sufficiently, gently invert it on a serving plate. Poke several holes with a skewer.
  13. Pour half the toffee sauce over the cake. Reserve the remaining to be poured over individual servings.
  14. Add some chopped walnuts on top and serve immediately.
    Add a scoop of ice cream if you’re feeling super indulgent.

Storage notes –

It keeps for days and days in the fridge and once reheated, it’s just like it’s fresh out of the oven.

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!