Description
This delightful Mango Tart features a crisp vegan cookie crust filled with a luscious mango and passion fruit curd. Made entirely with plant-based ingredients, this refreshing dessert balances sweet and tangy flavors, perfect for any occasion. Finished with fresh mango chunks, optional passion fruit seeds, and vegan whipped cream, it’s a vibrant, tropical treat that’s sure to impress.
Ingredients
Scale
Crust
- 250 g vegan gingernut cookies (or other vegan cookies/digestives/graham crackers)
- 100 g vegan butter
- ¼ teaspoon sea salt
Filling
- 118 ml non-dairy milk (oat milk, almond milk, or soy milk)
- 60 g cornstarch
- 2 teaspoons agar-agar powder
- 50 g brown sugar
- 330 g sweetened mango pulp (or fresh mango chunks, pureed)
- 80 ml passion fruit juice (or orange juice)
Topping
- 1 medium mango (cut into small chunks)
- 2 passion fruit (optional)
- ½ batch vegan whipped cream (optional)
Instructions
- Prepare the crust: Line the bottom and sides of a 14″ rectangular cake tin (with removable base) with parchment paper, or use a 9 or 9.5″ round tart tin. In a food processor, add the cookies and sea salt. Blitz for about 30 seconds until finely ground. Add the vegan butter and blend again until the mixture sticks when pressed between your fingers. Press the mixture firmly into the base and sides of the tin, smoothing with the back of a spoon. Place in the freezer for 10 minutes to set.
- Make the filling: In a saucepan, combine the non-dairy milk, cornstarch, and agar-agar powder. Whisk vigorously to remove lumps. Add brown sugar and whisk until fully incorporated. Stir in the mango pulp and passion fruit juice, then bring the mixture to a simmer over medium-high heat. Cook for 5 minutes, stirring frequently to prevent burning.
- Sieve the curd: Pass the cooked mango curd through a fine-mesh sieve to ensure a smooth texture without lumps.
- Assemble the tart: Pour the smooth mango curd over the chilled cookie crust. Use the back of a spoon to smooth the top evenly. Refrigerate the tart for 2 to 3 hours, or until fully set.
- Add toppings and serve: Just before serving, adorn the tart with vegan whipped cream, diced mango chunks, and as desired, fresh passion fruit seeds for extra flavor and decoration.
- Storage: Store the tart in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze well wrapped or in a sealed container and defrost overnight in the fridge before serving.
Notes
- Brown sugar adds a slight molasses flavor; you can substitute with coconut sugar or organic cane sugar if preferred.
- Agar-agar powder is used as a vegan gelling agent instead of gelatin; ensure it is well dissolved for proper set.
- You can substitute passion fruit juice with orange juice to vary the tartness.
- For a smoother crust, pulse the cookies finer but avoid making it too powdery.
- The tart is best served chilled and within 5 days for freshness.
- Adjust sweetness according to your mango pulp’s sweetness level.
