Description
This vibrant and delicious vegan Mango Tart features a crunchy gingernut cookie crust filled with a smooth mango curd made from sweetened mango pulp and passion fruit juice. Topped with fresh mango chunks, passion fruit, and optional vegan whipped cream, this refreshing dessert is perfect for summer gatherings or any time you crave a tropical treat.
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)
- 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
- 1 medium mango (cut into small chunks)
- 2 passion fruits (optional)
- ½ batch vegan whipped cream (optional)
Instructions
- Prepare the crust: Line the bottom and sides of a 14″ rectangular cake tin (with removable base) with parchment paper, or use a 9 or 9.5″ round tart tin. Add the cookies and sea salt to a food processor and blitz for about 30 seconds until finely ground. Add in the vegan butter and blend until the mixture sticks together when pressed between your fingers. Press the mixture firmly into the base and sides of the tart tin, smoothing it with the back of a spoon. Place the crust in the freezer for 10 minutes to set.
- Make the filling base: In a saucepan, whisk together the non-dairy milk, cornstarch, and agar-agar powder to remove any lumps. Add the brown sugar and whisk again until combined.
- Cook the mango curd: Add the sweetened mango pulp and passion fruit juice to the saucepan. Bring the mixture to a simmer over medium-high heat, stirring frequently with a rubber spatula or whisk to prevent burning. Cook for 5 minutes until thickened.
- Strain the filling: Pass the mango curd through a fine-mesh sieve to remove any lumps, ensuring a smooth texture.
- Assemble the tart: Pour the mango curd over the chilled cookie crust, smoothing the top with the back of a spoon. Refrigerate the tart for 2-3 hours, or until fully set.
- Serve: Before serving, top the tart with vegan whipped cream, fresh mango chunks, and passion fruit pulp if using.
- Storage: Store the tart in an airtight container in the refrigerator for up to 5 days. To freeze, wrap it well in plastic wrap or place in an airtight container and defrost overnight in the fridge before serving.
Notes
- You can substitute the vegan gingernut cookies with any vegan digestives or graham crackers.
- Adjust the brown sugar amount according to your preferred sweetness level; reduce it slightly if using very sweet mango pulp.
- Passion fruit juice adds a lovely tartness, but orange juice can be used as a milder alternative.
- Optional toppings like vegan whipped cream and fresh passion fruit enhance the flavor and presentation but can be omitted for a lighter tart.
