Grape Juice Tart with Figs
Ingredients
Pastry crust
- 1 1/2 cups whole wheat flour
- 1/2 cup almond meal
- 1/3 cup powdered sugar
- 120g dairy free butter
- 2-3 tbsp cold plant milk
- 1 tsp vanilla bean extract
- pinch of salt optional
Filling
- 400g-500g grapes
- 2 cups water
- 1/4 cup maple syrup
- Juice of 1 lemon
- 400ml canned full fat coconut milk
- 1 tsp agar agar powder
- 1/2 tbsp @suncorefoods organic grape supercolor powder for the colour
Preparation
Preheat oven to 180c and grease a tart pan then set aside
In a food processor, add crust ingredients and pulse until a dough ball forms
Chill dough for 5-10 minutes if it gets warm
Roll dough into a large circle and carefully lift the dough and place on the prepared pan
Bake at 180c for 15 minutes and allow to cool completely
Place grapes in a pot, add water and bring the grapes and water to a simmer
Smash the grapes to allow better juice extraction and let simmer for 5-10 minutes
Remove pot from heat and strain mixture through a fine mesh sieve
In a sauce pan heat coconut milk, add in grape juice and bring to a boil
Then add in agar powder, stirring constantly until agar dissolved
Whisk in maple syrup, lemon juice and allow mixture to simmer for 1 minute
Turn off the heat, strain mixture through a fine mesh sieve
Allow mixture to cool for 5-10 minutes
Gently pour into the tart
Place tart in the fridge to set for at least 4 hours
Garnish with grapes and figs and enjoy
