Mango & Passion Fruit Tart

This lovely light Mango & Passion Fruit Tart is full of nutritional goodness. Mangoes and passion fruit are both excellent sources of vitamin C to help support a strong immune system and healthy skin. Vitamin C is also important for boosting collagen production to keep your skin looking toned and youthful. This delicious tropical tart also provides a good dose of healthy fats and dietary fibre needed to keep cholesterol levels in check and to promote cardiovascular health.

Gluten-free, dairy-free

Mango & Passion Fruit Tart

Crust:
9 medjool dates, removed pits
1 cup almond meal
1/2 cup shredded coconut
Mango filling:
250g mango pieces
5 tsp lemon juice
300g coconut milk, full fat
1/3 cup honey or 100% maple syrup
1 Tbsp + 2 tsp cornstarch
3 tsp agar-agar powder
Passion fruit jelly:
4 large passion fruits
3 Tbsp honey or 100% maple syrup
1 1/2 cup water
1 1/2 tsp agar agar powder

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Method:

1. Grease an 8 inch cheesecake tin and line with baking paper.
2. Place all crust ingredients in your food processor and blend until well combined and your mixture is sticking together. If your mixture is too moist add some more almond meal.
3. Press your base mixture into the bottom of your tin and press the mixture up the sides. Trim the top with a knife so it looks even. Place in the freezer while you make the filling.
4. For the filling blend mango, lemon juice, honey and coconut milk together.
5. In a small saucepan heat coconut mixture until it starts to boil. Add in the cornstarch and agar agar and stir continuously until it starts to thicken.
6. Strain the mixture through a sieve and then pour it over your base. Place in the fridge for an hour to set while you are making the jelly.
7. To make the jelly use a small saucepan and add water, passion fruit pulp and honey and bring it to the boil. Add agar agar powder and let it simmer for 3 minutes, stirring continuously, until the agar is dissolved. Strain mixture to remove the passion fruit seeds and keep them aside for decorating.
8. Allow your jelly to cool to room temperature before pouring it over the filling. Top with some passion fruit seeds.
9. Place your tart back in the fridge for 2 hours until it sets.

TEA PAIRING: This beautiful mango & passion fruit tart goes perfectly with our Bodhi Organic ZesTEA or PositiviTEA.

Recipe by naturopath Lisa Guy.