Vegan lemon and passion fruit tart

Vegan lemon and passion fruit tart

Total: 13 hr | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 235 kcal
, Fat: 6 g
, Carbohydrate: 42 g
, Protein: 2 g

Lemon-flavoured desserts have always been a favourite of mine. The sweetness combined with the acidity of the fresh lemons creates a unique taste sensation. I've given this lemon tart a tropical twist to add even more flavour. Lemon and passion fruit go together perfectly – this dessert is not to be missed!

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Coconut milk

400ml coconut milk (tin)

Shortcrust pastry

200g white flour
60g sugar
½tsp salt
80g margarine, cut into pieces, cold
1dl water

Filling

5 organic lemons (1 tbsp of grated zest and 375 ml of juice)
200g sugar
70g cornflour

Passion fruit

2 passion fruit, halved, seeds removed
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Utensils

One tart tin (approx. 28 cm in diameter), greased.

How it's done

Coconut milk

Place the coconut milk in the fridge overnight, skim off the hard upper layer, set aside for the filling (the rest can be used for smoothies, etc.).

Shortcrust pastry

Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Roll out the dough on a lightly floured surface, transfer to the prepared tin, firmly prick the base with a fork. Cover the dough with baking paper and weigh down with dried pulses.

Blind bake for approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove the baking paper and dried pulses, leave the pastry to cool in the tin.

Filling

Combine the lemon juice, zest, sugar and cornflour in a pan. Bring to the boil while stirring with a whisk, reduce the heat. Stir in the reserved coconut layer, return to the boil, stir and simmer for approx. 1 min. until the mixture thickens. Allow to cool slightly, pour into the tart base.

Bake for approx. 15 mins. in the lower half of an oven preheated to 180°C. Leave the tart to cool.

Passion fruit

Scatter the passion fruit seeds on top of the tart.

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