Vegan Gluten-Free Cherry Tart
Ingredients
Crust
- 2 cups gluten free flour or oat flour
- 2 - 3 tbsp pure maple syrup
- 1/4 cup coconut oil
- pinch of salt optional
Filling
- 2 1/2 cups pitted cherries
- 2 canned full fat coconut milk
- 1/3 cup pure maple syrup
- 1/4 cup water
- 2 tsp agar agar powder
Preparation
Preheat oven to 180 Celsius. Grease a tart pan and set aside.
In a food processor, combine crust ingredients and pulse until combined to get a moist mixture that can be easily molded. Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while preparing the filling.
Add the cherries and 1/4 cup of water to a saucepan over medium heat. Mash the cherries as they begin to heat up. Transfer cherry mixture to a blender and blend until smooth. Strain through a fine mesh sieve.
Add the cherry mixture and coconut milk to a saucepan and place on low heat. When warm, add agar-agar and maple syrup. Stir constantly and cook until agar dissolves completely. Allow to boil for 30 seconds.
Pour the filling into the crust. Place tart in the fridge overnight to set.
