Passion Fruit Cream Tartlets

Another cake recipe? I hope that my readers have a massive sweet tooth too. I love to make cakes and sweet treats. It’s always been my go-to in the kitchen, even if it creates way more washing up than anything else. Totally worth it. This time we have Passion fruit cream tarts. Doesn’t sound too vegan, does it? Fear not ladies and gents – this cream is made from silken tofu and the gluten-free base is made from GF oats, almonds, coconut and agave!

Passion fruit is one of my favourite fruits and flavours. It’s sweet but tangy, giving a dessert such distinctive flavour. I wanted to keep this recipe super simple, therefore this fabulous fruit is merely scooped and swirled over the top of the sweet tofu cream. Though if you’re feeling adventurous in the kitchen today, try vamping the recipe up with a passion fruit sauce on top!
Another tropical fruit recipe following the delicious Mango, Lime & Coconut Tart must mean that summer is peaking! Chocolate is out and fruits are in!

Lighten up your desserts with these gorgeous tartlets. They are super easy and super delicious! Give them a go and tell me what you think in the comments!


Passion Fruit Cream Tatrlets
Prep time
Cook time
Total time
Tropical tartlets filled with sweet tofu cream and swirled with fresh passion fruit. Light, easy summer dessert!
Recipe type: Dessert, Sweet
Cuisine: Vegan, Gluten-free, Summer
Tartlet shells
  • 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
For the Tartlet Shells
  1. Preheat the oven at 350C/180C/Gas Mark 4.
  2. Combine all the tart crust ingredients in a bowl and stir until it comes together. It will be crumbly and a little sticky.
  3. 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.
  4. Place in the oven for 14-16 minutes or until it has lightly browned.
  5. Set aside on a wire rack and cool down until they are cool enough to remove from their tins.
For the Filling
  1. 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.
  2. Spoon the mixture into the cooled tart shells.
  3. Cut open each passion fruit and scoop out onto each tart, swirling the passion fruit over the cream.
  4. Transfer to the fridge and let cool for at least 30 minutes.


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