Festive Vegan Cranberry White Chocolate Tart
Ingredients
- 1 cup GF oat flour
- 3/4 cup almond flour
- 2-3 tbsp maple syrup
- 4 tbsp. coconut oil
- A pinch of salt
- 2 cups cranberries (fresh/frozen)
- 1 cup water
- 1/4 cup maple syrup
- 1 tsp agar agar
- 3 tsp hibiscus powder
- 400ml coconut cream
- 50g white chocolate
- 2 tsp agar-agar powder
Preparation
Bring cranberries and water to boil in a saucepan. Stir occasionally.
Reduce heat.
Let the mixture simmer for 6-8 mins until it thickens and the cranberries burst.
Strain the mixture through a sieve to remove cranberry skin and seeds.
Boil your cranberry juice with maple syrup and then whisk in hibiscus flower powder and agar.
Whisk vigorously until agar dissolves.
Pour filling into a cooled tart.
Chill for 4 hrs (or until solid).
Meanwhile, make your white chocolate layer.
Combine chocolate and coconut cream in a saucepan.
Let it simmer and boil over low heat.
Add agar and bring the mixture to a gentle simmer. Stir constantly.
Keep it on heat for approx. 5 mins until the agar dissolves.
Pour mixture into the tart.
Refrigerate to set (approx. 4 hrs).