Lemon Passion Fruit Tart
This Lemon Passion Fruit Cubes Tart is what tropical dreams are made of and it will transport your taste buds to a tropical getaway. A lovely melt-in-your-mouth creamy lemon & passion fruit filling topped it off with our Suncore Foods® Sparkly Amber Passionfruit Flakes and meringue cookies in this sweet shortcrust pastry that can't help but make you dream & smile!
Makes A 28cm Tart
320g all purpose flour
165g powdered sugar
25g almond flour
180g dairy butter cold cubed
3 tbsp almond or soy milk
1/4 tsp salt
250g freshly squeezed lemon juice (about 4 lemons)
200g Suncore Foods® Marigold Passionfruit Powder & Seeds
120g water (1/2 cup)
600g can coconut milk
150g sugar of choice or maple syrup (3/4 cup)
2 tbsp cornstarch dissolved in 3 tbsp water
1 tsp agar agar powder
1 tsp Suncore Foods® Canary Yellow Safflower Powder for the color
Suncore Foods® Sparkly Amber Passion Fruit Flakes
1. Preheat oven to 180c. In a food processor, add crust ingredients pulse until a dough ball forms. Firmly press mixture into the prepared tart pan with your hands, press into bottom and up the sides of tart pan. prick the crust with a fork. Refrigerate the dough for 10-15 mins if it gets warms. Bake for 20 to 22 minutes. Transfer to a wire rack and let it cool.
2. Add Suncore Foods® Marigold Passionfruit Powder & Seeds, lemon juice and water into a blender. Pulse the blender to separate the seeds from their gelatinous membrane. Rest a fine mesh sieve over a small bowl and pour the passion fruit into the sieve. Use the back of a spoon to press out the juice. You will have about 2 cups 480g of juice.
3. In a saucepan, combine the coconut milk, juice, sugar, Suncore Foods® Canary Yellow Safflower Powder, and salt. Cook on a medium heat, with constant stirring for 1 minute. Add agar-agar and mix until completely dissolved. Whisk in cornstarch. Let simmer for 1 minute. Pour mixture to a cooled tart shell and place in the fridge at least 3-4 hrs to set. Topped with Suncore Foods® Sparkly Amber Passion Fruit Flakes.