Crush the gluten-free graham crackers into fine crumbs with a food processor or by placing them in a ziplock bag and rolling a pin over them.

Combine the crumbs and melted dairy free butter in a bowl until well mixed.

With a spoon, press the crumb mixture into the bottom of a 20 cm (8 in) round springform pan or cake ring lined with an acetate cake strip or baking paper. Chill in the refrigerator to set while preparing the filling.

In a bowl, whisk the cornstarch, sugar, agar powder, passion fruit, and mango puree.

In a saucepan, cook over low-medium heat while continuously whisking until thick. Remove from heat. Let the cream cool for about 10 minutes.

Whisk in the vegan butter while the curd is warm until totally incorporated. Add the vegan cream cheese until well combined and smooth. You may also use a hand blender to mix the vegan butter and cream cheese for a smoother texture.

Transfer to a container or a bowl, then cover with cling film. Refrigerate for an hour.

Spread the cold mango-passionfruit cream filling on the prepared digestive biscuit base. Distribute evenly using a spoon or spatula to flatten the surface. Keep in the fridge while making the vegan meringue. Reserve 50-90 grams of the mango cream for topping decorations.

You may also freeze the cake while making the meringue. It’s easy to detach the cake ring if the cake is frozen.

Remove the cake ring and transfer the cake to a cake board or plate. Pipe the meringue using a round tip on top of the cake. Pipe the remaining mango-passionfruit cream on top of the meringue.

Use a kitchen torch to lightly burn the meringue (optional), giving it an appealing caramelized appearance.

Place the assembled tart back in the refrigerator for at least 30 minutes to set. Decorate diced fresh mangoes before serving.