Vanilla Raspberry tart
Vegan, gluten free, refined sugar free, soy free
Equipment
- 1 fork
- 1 saucepan
Ingredients
- 100 grams For the base: almonds
- 120 grams gluten free oats
- 1/4 tsp pink salt
- 50 grams coconut oil, melted
- 1/2 tbsp maple syrup
- 5 dates, pitted
- 200 grams For the filling: raspberries (fresh or frozen)
- 2 tbsp maple syrup
- 200 grams coconut cream
- 200 ml rice milk
- 60 ml maple syrup
- 2 tsp vanilla bean paste
- 1/8 tsp pink salt
- 1/2 tsbp corn starch
- 1 tsp agar powder
Instructions
- Make the base: Preheat oven to 170C /330 F degrees.
- In a food processor, add almonds, oats and salt and blend until finely ground.
- Add the dates and melted coconut oil and blend until the mixture resembles wet sand.
- Press the mixture firmly into a lightly greased tart pan with removable bottom. Poke some holes into the bottom of the crust with a fork.
- Bake in the preheated oven for about 10-12 minutes.
- Cool down completely and place in the freezer whilst making the filling.
- Add the raspberries and 2 tbsp maple syrup to a medium size pot set over high heat.
- Bring the mixture to a boil, once boiling use a fork to break down and mash the berries. Continue to cook for 10 minutes or until the jam has reduced and thickened by 1/3.
- Remove from the heat and let cool.
- Place the raspberry compote, coconut cream, rice milk, vanilla bean paste and maple syrup in a food processor and blend until completely smooth.
- Place the mixture into a medium saucepan, add agar agar and corn starch and whisk until well combined.
- Heat over medium-high and bring to a brief boil, stirring continuosly. Continue to cook until it starts to thicken.
- Remove from heat, transfer to a bowl and let cool down a little before pouring the mixure over the base.
- Let cool down completely before placing in the refrigerator to set for at least 3 hours.