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Mini Marigold Passion Fruit Tarts

We’re smack dab in the middle of summer, and we’re luxuriating in the warmth, daylight, and bountiful sun! We say you can never have too much fun in the sun, so why not bring that to your table with these Mini Marigold Passion Fruit Tarts, which are literal sunshine on a plate! Made with Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds, these tartlets exude summer vibes with its beautiful marigold yellow and the classic pairing with mango for a sweet and tart, tropical flavor. You can almost close your eyes and smell the perfume of passionfruit and ocean breeze. Keep these tarts #vegan friendly and gluten free with Suncore Foods® Hulled Hemp Seeds! 

Ingredients

Makes 6-8 Four-Inch Tarts

Crust Ingredients:
150g pitted dates
100g almonds
60–75g gluten-free oats
50g Suncore Foods® Hemp Seeds Superfood
25g coconut oil
14g cocoa powder

Filling Ingredients:
265g fresh mango
115g vanilla oat milk
40g sugar (or to taste, adjust as per the sweetness of the mango)
18g Suncore Foods® Marigold Passion Fruit Supercolor Powder & Seeds
12g corn starch
4g agar agar powder
30g water

 

Directions

1. Crust — Soak dates in warm water for 15 minutes. Discard water and place dates along with all other ingredients in a blender or food processor. Pulse/blend all ingredients until well combined, the mixture should hold together. If the mixture is too sticky, add some more oats. If the mixture is too dry add some more oil. Separate mixture into 6-8 equal portions and press each portion firmly and evenly to the bottom of 4” tart pans. Refrigerate while preparing the filling.

2. Filling — Blend together mango, milk, sugar and supercolor until creamy and well combined. In a small bowl, dissolve corn starch and agar agar powder in water. Transfer to a sauce pan along with mango passion fruit mixture. Bring to boil while stirring until the corn starch mixture has dissolved. Cook for 1 minute and reduce heat and simmer while stirring for 2-3 minutes. The mixture should start to thicken. Transfer filling into prepared tarts and refrigerate for minimum 2 hours unto overnight.


 


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