As the weather gets warmer, these light and refreshing paleo lemon passionfruit tarts are all I want to have for dessert. They are no-bake and need to chill in the fridge for a couple of hours, which makes them the most perfect treat on a hot spring or summer day. Their bright and tangy flavors will truly make your taste buds dance!
Paleo Lemon Passionfruit Tart [Vegan]
Ingredients You Need for Paleo Lemon Passionfruit Tart [Vegan]
- 3/4 cup hazelnuts
- 1/4 cup dates pitted
- 1 tablespoon coconut oil
- Pinch of sea salt
- 1/4 cup fresh lemon juice (from 1 lemon)
- 4 tablespoons pure maple syrup
- 1/4 cup coconut milk
- 1 tablespoon arrowroot powder
- 1 teaspoon agar-agar
- 1 passionfruit to decorate
How to Prepare Paleo Lemon Passionfruit Tart [Vegan]
For the Crust: Add all crust ingredients to a food processor and blitz until it turns into a sticky crumble. Press down onto the bottom and sides of 3 mini tart shells with a removable base. Place in the freezer to firm up while you prepare the filling.
For the Filling: Pour freshly-squeezed lemon juice, maple syrup, and coconut milk into a small pot and stir to evenly combine. Bring to a gentle bubble over medium heat (do not boil). Then gently add arrowroot powder and gelatin or agar-agar and whisk vigorously until no lumps remain. Reduce heat to medium-low and simmer for about 5-10 minutes until the custard starts to thicken, stirring continuously. Remove from heat and let it cool down for about 15 minutes.
Assemble: Pour the filling over the crust and place in the fridge for about 2 hours to set. Top with passionfruit and enjoy! Store leftovers in the fridge for up to a week.
Report Recipe Issue
Please report any concerns about this recipe below!
Is there an issue with this recipe?
Discover more recipes with these ingredients
Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.