Passion Fruit Cream Tatrlets
Author: The Hungry Herbivores
Recipe type: Dessert, Sweet
Cuisine: Vegan, Gluten-free, Summer
Prep time:
Cook time:
Total time:
- ½ cup oats
- 1 cup oat flour
- ½ cup ground almonds
- ¼ tsp salt
- ¼ cup coconut oil
- ¼ cup agave/maple syrup
- ½ block of silken tofu (drained)
- ⅛ cup non-dairy milk
- 2 tbsp. maple syurp or 4 tbsp. icing sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- pinch of salt
- 3 passion fruits
- Preheat the oven at 350C/180C/Gas Mark 4.
- Combine all the tart crust ingredients in a bowl and stir until it comes together. It will be crumbly and a little sticky.
- Press about a ¼ cup of the crust into five or six tartlet shells. Spread evenly and ensure that the crust is firmly pressed to the tin.
- Place in the oven for 14-16 minutes or until it has lightly browned.
- Set aside on a wire rack and cool down until they are cool enough to remove from their tins.
- Place all the ingredients other than the passion fruit into a blender and blend until smooth. Add a little more non-dairy milk if it is too thick.
- Spoon the mixture into the cooled tart shells.
- Cut open each passion fruit and scoop out onto each tart, swirling the passion fruit over the cream.
- Transfer to the fridge and let cool for at least 30 minutes.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/passion-fruit-cream-tartlets/
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