Goji tart with passion fruit curd
A vegetarian treat from Kimberly Parsons, author of The Yoga Kitchen
Makes 35x12cm (14x41⁄2in)
For the passion fruit curd:
60ml (2fl oz/1⁄4 cup) lemon juice
120ml (4fl oz/1⁄2 cup) passion fruit pulp (approximately four large passion fruit)
200g (7oz/generous 1⁄2 cup) raw honey
100ml (31⁄2fl oz/scant 1⁄2 cup) fresh orange juice
Five egg yolks
Two tablespoons cornflour (cornstarch)
Two tablespoons extra-virgin olive oil
Three vegetarian gelatine leaves, soaked in cold water
For the goji tart case:
125g (4oz/1 cup) goji berries, soaked in hot filtered water for two hours
300g (11oz/2 cups) raw macadamia nuts or cashews, soaked in filtered water for two hours
150g (5oz/12⁄3 cups) desiccated (dry unsweetened) coconut
One tablespoon of vanilla extract
30g (1oz/3 tablespoons) chia seeds
For the filling, bring a small saucepan, filled halfway with water, to a simmer. Whisk the lemon juice, passion fruit pulp, honey, orange juice and eggs yolks together in a heatproof bowl and place the bowl over the simmering water. Make sure the bottom of the bowl doesn’t touch the water’s surface.
Whisk continuously for six to seven minutes while the liquid heats and turns from sloshy and translucent to opaque. When you start to see steam rising from the liquid, scoop four tablespoons out of the bowl and whisk together with the cornflour.
Return the cornflour-infused liquid to the bowl and continue to whisk for three to four minutes more until the liquid thickens into a curd. Be careful not to let it come to a full simmer, or you’ll start to scramble the eggs.
Remove from the heat and whisk in the olive oil and finally the soaked gelatine leaves, until dissolved. Cover the filling with clingfilm and place it in the refrigerator to completely cool.
In the meantime make the tart’s case. Place the drained goji berries and macadamia nuts, desiccated coconut and vanilla extract into a food processor and blend until a soft cookie dough-like texture is reached. Remove from the food processor and stir through the chia seeds. Allow to stand, uncovered, for 30 minutes. Line a tart tin or 23cm (9in) round tart tin with clingfilm. Using a spatula, press the dough evenly into the tart tin. Refrigerate the tart case uncovered, until ready to fill.
To assemble the tart, remove the tart case from the refrigerator and spread the passion fruit curd into the goji berry tart case using alarge dessertspoon and spatula. Refrigerate overnight before serving. This tart will keep in the refrigerator for up to three days.
Kimberly Parsons, is the founder of Retreat, an integral part of London’s yoga and wellness revolution and is making it her mission to change the way we see health food.
Her recipe book, titled The Yoga Kitchen (Quadrille, £20) follows yogic philosophy and combines food and holistic health as a way to connect our energy, mind and body through the food we eat.