Passion fruit tart with coconut pastry

Name: Passion fruit tart with coconut pastry
Prep time: 45 min
Cook time: 55 min
Total time: 1 h 40 min
Ingredients: 50 g/1¾ oz/½ cup ground almonds, plus 1 tbsp for scattering; 50 g/1¾ oz coconut flour; ½ tsp fine sea salt; 1 tbsp caster (superfine) sugar; 1 egg, beaten; 50 g/1¾ oz coconut oil, softened (use refined coconut oil for a more delicate flavour), plus extra for greasing; 1 tbsp lemon or lime juice; 1 tbsp lemon or lime juice; 1 egg and 2 egg yolks; 150 ml/5 fl oz/⅔ cup coconut cream; 75 g/2¾ oz/⅓ cup caster (superfine) sugar; 1 egg and 2 egg yolks; 4–5 ripe passion fruit (to make 100ml/3½ fl oz passion fruit pulp); 4–5 ripe passion fruit (to make 100ml/3½ fl oz passion fruit pulp); toasted coconut flakes, to decorate

Preparation info

6–8

Difficulty
Easy
Ready in
1 hr 40

Appears in

The Flexible Baker

By Jo Pratt

Published 2022

About

I really wanted to create a super tasty, sweet pastry tart that is both dairy-free and gluten-free, that doesn’t compromise on flavour in any way at all, and this ticks all of those boxes. The crisp pastry has just enough coconut flavour to not be overpowering and the creamy filling has just the right amount of passion fruit tartness.

Ingredients

For the pastry

50 g/1¾ oz coconut flour
50 g/1¾

Pie
Vegetarian
Gluten-free

Method

Heat the oven to 180°C/160°C fan/350°F/gas 4. Lightly grease a 20cm/8 inch loose-bottomed tart tin with a little coconut oil.

To make the pastry, put the coconut flour, ground almonds, sugar and salt in a mixing bowl. Add the coconut oil and using a fork, mash it into the flour until it resembles breadcrumbs. Make a well in the centre and gradually add the egg and lemon or lime juice an