Hawaiian Lilikoi Tart

Hawaiian Lilikoi Tart

Hawaiian Lilikoi Tart

This last January we were in Kihei Maui for a family vacation. Kihei is a great area, it’s more low key than most the other touristy parts of Maui and by staying in a small town we had a chance to try lots of local products.  Every morning the girls and I visited a tiny local bakery that was next to our condo so as to sample their daily fresh pastries and treats. One of the days they had a Lilikoi tart which was absolutely delicious!  Naturally I wanted to make these tarts once we were back on the mainland but it took me 4 months until I was finally able to find fresh passion fruit (lilikoi) in the store. Since I didn’t have a recipe, I had to improvise and I think I did a great job as it is one of the best tarts I’ve ever made. It’s also gluten free and can be easily made dairy free too if you switch butter into coconut oil or margarine.

Hawaiian Lilikoi Tart
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 4+

Ingredients
For the crust
  • 2 cups of gluten free cookies crumbs (I used lemon shortbread cookies)
  • 2 cups of macadamia nuts, ground (Costco sells macadamia nuts at a much better price than anywhere else)
  • 1 teaspoon of Kirkland pure vanilla
  • 6 tablespoons of melted butter
For the filling
  • 6-8 passion fruits (Lilikoi)
  • 1 lime
  • 4 egg yolks
  • 1 can full fat coconut milk
  • ½ cup of icing sugar
  • 2 tablespoons of corn starch

Instructions
  1. Pre-heat oven to 340F
  2. Mix together the cookie crumbs, nuts, vanilla and butter and press the mixture into your tart baking pan or mini tarts pans. Bake for 10 minutes.
  3. While the crust is baking, prepare the filling by cutting the passion fruits in half and then scooping the flesh from inside.
  4. Press the flesh through a strainer so as to remove the seeds.
  5. Zest the lime and squeeze the juice from it. Mix the zest and juice with the passion fruit juice (you should have about ⅔ cup of juice from the passion fruit and lime).
  6. Add the egg yolks, coconut milk, sugar and corn starch and mix really well.
  7. Pour lilikoi filling over a hot tart crust, place back into the oven and bake for about 20-25 minutes for mini tarts, 30-40 for regular size tart.

Hawaiian Lilikoi Tart

Hawaiian Lilikoi Tart