Read the post in:
繁體中文
Sweet, tangy, creamy filling with a chocolate crust, this Vegan Passion Fruit Tart is a no-bake sweet is delicious and super easy to make, with only 9 ingredients!
The name of passion fruit is really interesting. In Chinese, we call them Bai Xiang Guo, literally meaning “hundred fragrant fruit.” So when I first heard the English name of passion fruit, I found it really fascinating. It makes them so beautiful and lively.
Passion fruit is a fruit, which means 95% of the chance I will love it. (In case you didn’t know, I LOVE fruit.)
I do adore the flavor of passion fruit but I don’t usually eat them directly. I find the flavor is a little bit too strong. Though most Taiwanese just scoop out the pulp with a spoon and put it into their mouth.
That’s why I like to incorporate passion fruit into desserts, and that’s how this Vegan Passion Fruit Tart comes in.
This tart is made of two elements:
- A no-bake, nutty chocolate crust
- A creamy, sweet, and tangy passion fruit filling
And as the title declares, it’s vegan, meaning no egg, no dairy, no animal products involved. And it’s a no-bake recipe. So you know it’s not as complicated as it seems.
Ingredients You Need
You only 9 ingredients for this passion fruit tart. And I think all of them are pretty easy to find.
- Hazelnuts & walnuts: The crust is mainly made with nuts. I use these two kinds of nuts because I think they work perfectly with the filling. I like to use toasted nuts for more depth of flavor. You can use either toasted or raw ones.
- Dates: Dates here are the binder and the sweetener of the crust.
- Cacao powder & Cacao butter: They provide the chocolate taste for our crust. We also need some cacao butter for our filling to create a more creamy texture.
- Passion fruits: I use fresh ones because the taste is so refreshing and fruity!
- Cashews & coconut milk: They are the main ingredients for the creamy filling. Soak the cashews for 3-6 hours ahead of time.
- Soy milk: They are here to get blended with the cashews. You can also use other plant milk.
How to Make Passion Fruit Tart
This passion fruit tart is really easy to make. There’s no baking involved and almost everything is done in the machine, meaning a food processor and a blender.
First thing first, we need to soak the cashews for 3-6 hours. You can also put them in the fridge overnight. Then drain them and give them a rinse.
Then let’s make the crust. Start by chop the pitted dates in a food processor. Then add hazelnuts, walnuts, cacao powder, and a pinch of salt. Blend to chop all finely.
After that, add the melted cacao butter. Blitz again to bring all together. If the mixture is dry, add 1-3 tsp of water to help to bind.
Transfer the mixture onto a lined baking tart pan and press it down to shape the crust. Put it into the freezer while we make the filling.
To make the filling, just add all ingredients, including the drained cashews and the pulp of two passion fruits, into a blender. Blend until smooth.
Take out the crust from the freezer and pour the filling mixture into the crust. Give it a few wiggles to even out and return it to the freezer for 2-4 hours until it’s set.
Remove the tart from the pan. Decorate with some cacao nibs, coconut flakes, and the pulp from 1-2 passion fruits. Slice and enjoy!
Substitution & Notes
Can I use other nuts in place of hazelnuts and walnuts?
Yes, you can use other nuts according to your preference, but this combo works really great for this recipe. I hope you could give it a try first!
I don’t have cacao butter. Is there any substitution?
Cacao butter enhances the chocolatey flavor in the crust and provides a creamy texture for the filling. But I know it’s not the easiest thing to find. So I will say extra-virgin coconut oil is the best replacement. Just keep in mind that you might taste a more prominent coconut flavor.
How to store this tart?
Store this tart in an air-tight container in the fridge. It will last 3-5 days. If you want to keep it longer, put it into the freezer where it should be fine for 2 weeks.
How to serve this tart?
I usually enjoy this tart right straight out from the fridge. I like the creamy filling matched with the easy-to-bite chocolate crust.
If you’ve put it into the freezer, just let it defrost in the fridge or at room temperature.
Matched with a cacao crust, the sweet, tangy passion fruit filling is really something that I wouldn’t get bored of eating. If you like it to be more fruity, you can add more passion fruit pulp on top of each slice. I bet you will feel “passion” as well!
I hope you will like this recipe. If you’re interested in more fruit-related desserts, here are some more for you:
Vegan Passion Fruit Tart with Chocolate Crust
Ingredients
Chocolate Crust
- 40 g pitted dates
- 20 g hazelnuts
- 20 g walnuts
- 1/2 tsp cacao powder
- 1 tsp cacao butter, *
- A pinch of salt, optional
Passion Fruit Filling
- 2 passion fruits, the pulp, ~60 g net weight
- 30 g full-fat coconut milk
- 30 g soymilk, 2 Tbsp
- 75 g (1/2 cup) cashews, soaked for 3-6 hours
- 12 (2 Tbsp) g cacao butter, *
Toppings
- 1 Tbsp cacao nibs, optional
- 1 Tbsp coconut flakes, optional
- 1-2 passion fruit
Instructions
To make the crust
- Line the bottom of a 6″ tart pan, preferably with a removable bottom.
- Add the pitted dates to a food processor and chop them finely.
- Then add hazelnuts, walnuts, cacao powder, and a pinch of salt. Blend to chop all finely.
- Add the melted cacao butter. Blitz again to bring all together. If the mixture is dry, add 1-3 tsp of water to help to bind.
- Transfer the mixture onto a lined baking tart pan and press it down to shape the crust. Put it into the freezer while we make the filling.
To make the filling
- Drain the cashews and give them a rinse.
- Add all ingredients, including the drained cashews and the pulp of two passion fruits, into a blender. Blend until smooth**.
- Take out the crust from the freezer and pour the filling mixture into the crust. Give it a few wiggles to even out and return it to the freezer for 2-4 hours until it’s set.
- Remove the tart from the pan. Decorate with some cacao nibs, coconut flakes, and the pulp from 1-2 passion fruits. Slice and enjoy!
Notes
- *Cacao butter: If you couldn’t get it, you can use coconut oil stead. Just keep in mind that the final product might get a more coconut-y flavor.
- **To achieve the smoothest texture possible, I’ll suggest using a smaller container with a strong blender. I personally use a Vitamix with the 32oz blender container.
