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vegan itakuja tart


Category: Cakes & Tarts
Difficulty: Medium


Tart Crust
1 1/2 cup all-purpose flour
1/2 cup toasted macadamia nuts (finely ground)
6 Tbsp cold coconut oil
1/4 cup sugar
1/4 cup confectioners sugar
1/4 cup vanilla extract
1/4 tsp salt
1/2 tsp orange zest
ITAKUJA Ganache Filling
1 cup coconut cream
1 Tbsp agave (or honey)
Vegan Meringue Topping (optional)
1/4 cup aquafaba (chickpea water)**
1/4 tsp cream of tartar
2 Tbsp sugar


Tart Crust
  • Combine all of the ingredients in a stand mixer until it comes together in a solid ball. 
  • Wrap in plastic wrap and chill for 30 minutes. 
  • Roll out between two sheets of parchment paper. Use the rolling pin to lift the pastry and help you position it over the tin. Press the pastry in using your fingertips.
  • Line the tart tin with baking parchment and fill with ceramic pie weights or dried beans.
  • Chill for 30 minutes then bake at 350°F (177°C) for 20 minutes or until golden brown.


ITAKUJA Ganache Filling

  • Heat the coconut cream and agave until almost boiling.
  • Gradually pour the cream over the melted ITAKUJA and mix to combine.
  • Finish with an immersion blender. 


Vegan Meringue Topping (optional)

  • Whip the acquafaba on medium high speed.
  • Once it starts to foam gradually add the sugar and cream of tartar.
  • Continue whipping until stiff peaks. 


Note: If you cannot find a can of coconut cream, refrigerate a can of coconut milk overnight. Without shaking, open the can and spoon out only the solid cream, saving the coconut water for future use.

**Aquafaba is the liquid from the can of chickpeas. To use, simply strain the beans and measure out the remaining liquid.