Description
This vegan Mango Tart features a crisp gingernut cookie crust filled with a smooth, luscious mango curd made from sweetened mango pulp and passion fruit juice. Topped with fresh mango chunks, passion fruit seeds, and optional vegan whipped cream, this refreshing dessert is perfect for summer gatherings or anytime you crave a tropical treat. It’s gluten-free, dairy-free, and free from animal products, making it an excellent choice for vegan and dairy-sensitive diets.
Ingredients
Scale
Crust
- 250 g vegan gingernut cookies (or other vegan cookies/digestives/graham crackers)
- 100 g vegan butter
- ¼ teaspoon sea salt
Filling
- 118 ml non-dairy milk (oat milk, almond milk, or soy milk etc)
- 60 g cornstarch
- 2 teaspoons agar-agar powder
- 50 g brown sugar
- 330 g sweetened mango pulp (or fresh mango chunks, pureed)
- 80 ml passion fruit juice (or orange juice)
Toppings (optional)
- 1 medium mango (cut into small chunks)
- 2 passion fruit
- ½ batch vegan whipped cream
Instructions
- Prepare the crust: Line the bottom and sides of a 14-inch rectangular cake tin with removable base with parchment paper, or alternatively use a 9 or 9.5-inch round tart tin. Place the vegan cookies and sea salt in a food processor and blitz for about 30 seconds until finely ground. Add the vegan butter and blend until the mixture sticks together when pressed between your fingers. Press this mixture evenly into the base and sides of the tin, smoothing with the back of a spoon to compact it. Place the crust in the freezer to set for 10 minutes.
- Make the filling: In a saucepan, combine the non-dairy milk, cornstarch, and agar-agar powder. Whisk thoroughly to dissolve lumps. Add the brown sugar and mix well. Stir in the sweetened mango pulp and passion fruit juice, then bring to a gentle simmer over medium-high heat. Cook for 5 minutes, stirring frequently to prevent burning. Once thickened, strain the mango curd through a fine-mesh sieve to remove any lumps.
- Assemble the tart: Pour the smooth mango curd over the chilled crust and spread with the back of a spoon until evenly distributed. Refrigerate the tart for 2 to 3 hours until fully set.
- Serve and garnish: Before serving, top the tart with vegan whipped cream, fresh mango chunks, and passion fruit seeds, if desired.
- Storage: Store the tart in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the tart wrapped tightly in plastic wrap or in an airtight container. Defrost overnight in the refrigerator before serving.
Notes
- Use brown sugar as specified for best flavor; you can adjust sweetness based on preferred taste.
- If fresh mango is not available, use good quality frozen mango chunks thawed before use.
- Vegan whipped cream is optional but adds a creamy topping.
- Agar-agar is a vegan gelatin substitute necessary to help the filling set.
- Ensure to strain the filling for a smooth tart texture.
- Any mild vegan cookies can replace gingernut cookies if unavailable.
