Ingredients

Step by step

1. Measure out the coconut cream for the decoration, if using, and chill for at least 4 hours (overnight is best), so it will thicken up for whipping later.
2. Whiz the crust ingredients in a food processor until finely chopped and starting to clump together. Pinch a bit together in your fingers: you should be able to mould it so that it holds a shape (blend in a couple more dates if it doesn’t hold together). Divide into 6, and press into individual loose-based tart cases (any with a base diameter of between 8-10cm will be fine), or see tip, below, for making a single large tart. Use your fingertips to press the mix into the base and sides of each tin. Cover and chill for at least 20 minutes, while you make the curd.
3. Put the mango flesh in a food processor and whiz to a smooth purée. Scrape though a sieve into a small saucepan, pushing the mixture through with a wooden spoon or spatula. Halve the passion fruit and scoop the pulp into the sieve. Scrape through, discarding the seeds.
   Tip

   No individual tart tins? Just make a single larger tart to serve 8, using a 20-21cm base diameter loose-based tart tin. Smooth the coconut cream evenly in the tart’s centre before serving so each slice gets a fair share.
4. Add the coconut oil and cream to the pan, plus the cornflour, and put on a low heat to melt the oil. Stir continually until it starts to bubble around the edge and is thickened, smooth and glossy; about 4-5 minutes. Pour into the chilled cases and chill again for 2 hours until set, or overnight if you like.
5. When ready to serve, remove the tarts from the fridge for 10 minutes before unmoulding. If using, whip the chilled coconut cream in a bowl until light and fluffy. Remove the tartlets from their tins and dollop some coconut cream on top. Spread into a rough semi-circle with the back of a teaspoon. Top with a few coconut flakes, kiwi fruit and a spoon of passion fruit pulp. Serve straight away.