Vegan Chocolate Berry Tart
Ingredients
Base
- 100 g rolled oats
- 100 g almond meal
- 2 tbsp date syrup
- 2 tbsp neutral oil (I used grape seed oil)
- Pinch pink salt
Berry layer
- 250g (2 cups) mixed berries (fresh or frozen)
- 180 ml (3/4 cup) water
- 1.5 tbsp lemon juice
- 3 tbsp maple syrup
- 1/2 tsp agar powder dissolved in 120 ml water
Pink chocolate filling
- 150 g pink Ruby Chocolate
- 100 ml oat milk
- 150 ml full fat coconut milk
- 1/2 tsp Agar powder dissolved in 1 tbsp water
- 2 tsp corn starch
- or vegan white chocolate + 1 tbsp blackberry juice + 1 tbsp raspberry juice
Preparation
Base
Add oats to a food processor and pulse until coarsely ground
Add the rest of the ingredients and pulse to combine
Firmly press into bottom and up the sides of tart pan
Preheat oven to 175C/ 350C degrees
Bake for about 8-10 minutes or until golden brown
Let cool down completely
Berry layer
In a small saucepan add berries, water, lemon and maple syrup
Simmer for about 15 min on medium-low heat until the berries are soft
With a hand mixer puree the berries
Pass the mixture through a sieve and place back into the saucepan
Dissolve agar powder in 120ml water, add to the pan and simmer for 2 mins
Set aside to cool for 10 minutes, then spread mixture over the crust
Refrigerate for at least 1 hour
Pink chocolate layer
Place oat milk and coconut milk into a saucepan and bring to a boil
Place the chocolate into a heat proof bowl and pour the hot milk over it
Stir until completely melted
Add the mixture back to the saucepan and heat over medium low
Dissolve agar powder and add to the pan, simmer for 2 minutes
Let cool down for 5 minutes then pour over the berry layer
Let cool down completely before transferring to the fridge to set for at least 4 hours
