The harvest has started! The passionfruit are finally yellow enough to pick… just.

My daughter decided to make a passionfruit tart and it was a great success. She has been taking over a lot of the cooking lately as I really don’t enjoy it and my energy is fairly low at the moment, so I would rather save it for more enjoyable activities (like eating).

The basic recipe my daughter used is as follows;

Passionfruit tart

Base

150g arrowroot biscuits

1/3 cup coconut

100g softened vegan margarine

Blend together in a food processor until it forms a crumbly mass that sticks together when squeezed. Press into a tart plate and refrigerate for 30 minutes.

Filling

1 can coconut cream (refrigerated and drained of liquid when opened to retain just the thick cream)

4 tblspn icing sugar

1 large passionfruit

Whip chilled and drained coconut cream with icing sugar until it is firm. Add passionfruit and spoon into tart case. Refrigerate until firm. Serve with more passionfruit on top.

This dessert tasted so lovely, we all went back for seconds.

YUM.