Easy-serve passion fruit tart recipe made with perfectly sweet-tart lilikoi curd, macadamia cream, and candied ginger. Makes six small individual vegan tarts.
Have ready 6 Pre-baked homemade 3 ½ inch tart shellsOr Buy ready-made tart shells.
Macadamia cream
Soak 1 ½ cups macadamia nuts in the refrigerator overnight with 4 cups of water. Rinse and drain nuts well.
Place drained nuts, 1 ½ tsp. vanilla, 3 TB agave syrup and ⅓ cup water in a high-powered blender like a Vitamix. Blend on low speed to a uniform meal. Then turn up to high speed and blend until very smooth and fluffy. Add a tablespoon at a time if more water is needed, but keep the mixture thick and spoonable.
Lilikoi curd
Place ¾ cup passion fruit , ¾ cup raw sugar, ¼ tsp. agar powder, and 1 TB arrowroot starch in a saucepan. Whisk together really well before turning the heat on. Add ¼ cup plant-based butter and bring the mixture to a boil while whisking constantly. Once the curd boils and thickens, remove it from heat and cover.
Assemble tarts
Fill each tart with a scant ¼ cup macadamia cream and top with 3 TB warm lilikoi curd. Put a small dollop of macadamia cream on each filled tart. Garnish by dividing 1 tablespoon candied ginger and 6 whole candied macadamia nuts between the tarts. Adjust amounts if using tart shells smaller or larger than 3 ½ inches.
Serve
Chill tarts for 4 hours before serving to allow lilikoi curd to set.
Store
Cover any leftover tarts and store them in the refrigerator for up to 3 days.
Notes
Make candied macadamia nutsYou can make a small batch of candied macadamia nuts at home by dry roasting ½ cup of raw macadamia nuts in a skillet over medium heat. When the nuts begin to brown lightly, add one teaspoon of coconut oil and 2 tablespoons of maple syrup. Allow the nuts to bubble and cook further until all the liquid is absorbed. Cool on a piece of parchment paper until firm.Recipe tipsFlaky 3 ½ to 4-inch pastry shells make the best crust for these tarts.Homemade puree - Blend fresh passion fruit pulp at the lowest speed to loosen seeds from the flesh without breaking the seeds up.Soak - macadamia nuts ahead of time. Cover with 4 cups of water and refrigerate while soaking.Measure - the arrowroot starch and agar powder carefully for the lilikoi curd. The combination and proportion are what give the curd its perfect consistency.Blend - macadamia cream filling in a high-powered machine like a Vitamix until very smooth and fluffy. An ordinary blender will leave the mixture grainy.Chill tarts for 4 hours before serving.Cover and store extras for up to 3 days in the refrigerator.