Delicious Vegan Orange Tart with Nutty Crust
Ingredients
Crust
- 1 1/4 cup GF flour
- 1/2 cup almond flour
- 1-2 tbsp. pure maple syrup
- 5 tbsp. coconut oil
- 1/2 tsp vanilla extract
- A pinch of salt
Filling
- 1 1/2 cups of fresh orange juice
- 3/4 cup of pure maple syrup
- 1 cup coconut cream
- 1 tbsp. orange zest
- 1 tsp agar powder
- 1 tsp dunaliella salina powder (optional)
Preparation
Preheat oven to 180ºC and grease the tart tin with vegetable oil. Set aside.
Chuck all the ingredients for the crust in a food processor.
Pulse to get a moist moldable mixture.
Press the crust firmly into the bottom and sides of the prepared tart tin.
Bake for 15 mins or until the crust turns golden.
Let it cool on a wire rack.
Combine all the ingredients (except agar powder) of the filling in a saucepan.
Boil the mixture and then add agar powder. Let it simmer for 3 mins or until the agar dissolves properly.
Strain the mixture through a mesh sieve and then let it cool in room temperature.
Pour your filling into the crust.
Pop it into the fridge to set (approx. 4 hrs)
