1 cup raw cashews, soaked in boiling water for at least 30 minutes
300g vegan cream cheese
200g coconut cream
1/4 cup lemon juice
1/4 cup passion fruit coulis
1 tsp vanilla extract
1/3 cup cornstarch
pinch of salt
Topping
200g white vegan chocolate (alternatively substitute the chocolate with 100g cashew butter, 1/3 cup coconut oil and 1/3 cup syrup )
more passion fruit to top
fresh fruit to top
lemon slices
Method
Crush the biscuits and add in the shredded coconut, mix in the melted butter and mix well. Press in to a parchment paper lined tart pan. Place the tart in the freezer to set.
Place the filling ingredients in to a high speed blender and blend until smooth, pour the filling in to a saucepan and bring to a simmer until thick, pour on to the tart base and smooth it out, place in the fridge to set once again for 2-3 hours.
Once the tart is set, add the chocolate into a a bowl or saucepan and let it melt, whisk in the cream until it starts to turn glossy, pour on to the tart, leaving the edges slightly bare for the extra passion fruit coulis.
Add the coulis and then decorate the tart with the sliced fruit, lemon slices and edible glitter.
