Passionfruit & Lemon Tart

Difficulty: Easy

Serves 8

For me it’s essential to have a few recipes in my arsenal that I can whip up with very little notice to take along to parties or dinners; this is one of those recipes. If you make a lot of my recipes, most of this stuff you should have lying around in your kitchen, plus you can get away with letting it set for only a few hours.Whip it up, pop it in the freezer and by the time you’re ready to eat it, it should be ready to serve.

Ingredients

Crust

• 1 packet Digestive biscuits
• 1/4 cup caster sugar
• 1/3 cup vegan margarine

Filling

• 2 270mL cans coconut cream (I use Woolworths Select)
• 1 tub vegan cream cheese (I use Tofutti)
• 1 teaspoon vanilla extract
• 1/2 cup icing sugar
• Juice of one lemon
• 1/2 cup passionfruit pulp

Method

1. Pop your coconut cream in the fridge, upside down for as long as you can (at least 48hours).
2. Make your crust by combining the biscuits, sugar and margarine in a food processor until it resembles breadcrumbs.
3. Grease a quiche or tart pan and press the crust mixture into the base and up the sides.
4. To make the filling, first remove your coconut cream from the fridge. Open the cans and drain off the clear liquid so only the firm coconut cream remains.
5. In an electric mixer, whip the coconut cream, cream cheese, vanilla, lemon juice and icing sugar until light and fluffy before adding 2/3 of the passionfruit pulp.
6. Pour the filling mixture into the base and spread out evenly. Place in the freezer to set for at least 3 hours.
7. Remove the tart from the freezer 30 minutes before serving and drizzle the remaining passionfruit pulp over the top of the tart.