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)
- 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
- 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
- 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
- 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!