Mango & passion fruit tart {vegan}

(cliccate qui per la versione italiana)

Happy Tuesday!

This post is special because…today is my birthday! And I decided to celebrate it with some of my favorite foods: mango and a tart, combined 😀 The filling is a simple pudding made with fruit and starch, and I love it because I can bite into it and it holds its shape. You can actually make it with any fruit! I like it especially with pineapple and with watermelon. If you’d like, here you can find my recipes for Pineapple and ginger pudding, Watermelon pudding and Sicilian watermelon pudding tart!

MANGO & PASSION FRUIT TART {vegan}
by Marta Giaccone

Recipe
one 22cm/8,6in tart
prep time: 20 mins, cook time: 45 mins, total: 1 hr 5 mins + cooling time

Tart crust
300 gr flour of choice (I used wholegrain + AP)
5 gr baking powder
pinch salt
50 gr water
85 gr liquid sweetener
70 gr light vegetable oil
zest of 2 limes or 1 lemon
vanilla

Method

1. Combine flour, baking powder and a pinch of salt in a large bowl and stir.
2. Add all other ingredients. Mix really well to incorporate.
3. Knead the dough, first inside the bowl, then transfer it to a floured work surface, until smooth. Wrap it in plastic and let rest in the fridge for 15 minutes.
4. Turn on the oven to 180°C/350°F.
5. Take the dough out of the fridge and, using a rolling pin, roll it out over a sheet (or between 2 sheets) of parchment paper. The dough should be elastic but don’t worry if it breaks, it will stick back together! Transfer everything to a 22cm/8,6in tart mold (with removable bottom if possible) and help shape it with your fingers. You can also use the bottom of a glass to make it even. Prick the dough all over with a fork, cover it with parchment paper and fill it with weights such as dried beans or rice.
6. Bake it for 20 minutes. Remove weights and the paper and bake for another 10-15 minutes. By this time, it should be done: check the center. Remove from oven and let cool.
7. Prepare the mango filling (see recipe below) and, when ready and still hot, pour it over the tart base and spread evenly.
8. Let sit at room temperature or in the fridge, uncovered, for at least 2 hours, then transfer to the fridge, covered.
9. Serve chilled. Decorate with mango slices and passion fruit pulp. It keeps in the fridge for a few days.

Mango & passion fruit filling
500 gr of ripe mango pulp, already peeled and cubed (about 1 + ½ mangoes)
100 ml plant-based milk
juice of 2 limes or 1 lemon
1 knob of ginger (the size of a thumb)
handful fresh mint
1 large or 2 small passion fruit
55 gr corn starch
40 gr sugar

Method

1. Purée the mango together with milk, lime juice, chopped up ginger, mint and passion fruit juice (reserve the seeds for later). Then filter it (I used a tea strainer, it took about 10 minutes – or if you have a juicer you’re all set). As a result you must have 500 ml of liquid. If you have less, add more milk. If you have more, drink it!
2. Add the starch to a small pot, then very gradually add the juice and stir to incorporate. When a thick paste forms, you can add the rest of the juice (if you add too much juice at once it may get clumpy). Add sugar and stir until it’s dissolved.
3. Set pot over medium heat and bring to a boil. Lower the flame and cook for 15 minutes, stirring often. Let cool for just a couple of minutes.