I live in an apartment and therefore do not have any available outdoor space to grow vegetables and fruit (the balcony doesn’t count). However, though, I’m lucky enough to have friends who, knowing my obsession with food and natural produce, occasionally bring me goodies from their gardens. This time around, my dear friend Filipa has brought me tons of thyme, an extra large zucchini (they’re everywhere around this time of the year, aren’t they?) and a bag full of passion fruit.
I knew straight way what to do with the first two ingredients (a huge batch of za’atar with the thyme, and a simple zucchini and apple soup), but I struggled with the latter. I’ve never been a huge fan of passion fruit, but knowing how outstanding it looks on desserts, specially cheesecakes and the like, I decided to make a tart with it. I approached it the way I usually do with vegan cheesecake-y desserts – I’m not a fan of using tofu, so the filling was coconut and banana based, firmed up with the help of Mr. Agar. I was very happy with how it turned out, specially because the filling had just the right texture – not too firm, but not too jiggly either. Eaten cold, I dare say it was probably the best dessert I’ve made this year.
Coconut, Roasted Banana and Passion Fruit Tart
Ingredients
For the crust:
- 1 cup sunflower seeds
- 1 1/2cups oat flour (gluten free or not)
- 2 Tbs. flaxseed meal + 1/4 cup water
- 1/3 cup brown rice syrup
- 1/4 tsp. fine grain sea salt
- 1/4 cup coconut oil, melted
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For the filling:
- 400 ml /2cans full fat coconut milk
- 2 tsp. agar agar flakes
- 1/3 cup brown rice syrup
- 1 vanilla bean, split lengthwise, and seeds scraped
- 2 Tbs .tapioca starch
- 5 Tbs. water
For the passion fruit sauce:
- 6 medium sized passion fruit
- 3 Tbs. brown rice syrup
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