Raspberry Curd Tart with Almond Crust
Ingredients
- for the crust :
- 100 gram almonds
- 100 gram rolled oats
- 5 tbsp raw cane sugar
- 6 tbsp coconut oil
- pinch of salt
- for the raspberry curd :
- 2 cups frozen raspberry
- 1 cup coconut milk
- 1 cup soy milk
- 1/2 cup agave syrup
- 2 tbsp corn sartch
- 2 tsp agar agar powder
Preparation
Preheat oven to 175 degree celsius
To make the crust, place all ingredients in a food processor, mix until you get a wet sand texture
Press mixture firmly to the sides and bottom of the tart pan
Bake for 10 minutes
Let it cool on a wire rack while you prepare the filling
To make the filling, place all ingredients into a saucepan, cook over medium low heat
Make sure to stir constantly and press the raspberry to the side of the pan to release the juices
Cook until mixture has thickened and the agar-agar flakes have completely dissolved
Pour mixture into a bowl thru a fine mesh shift to discard the raspberry seeds and bubbles
Then pot directly to cooled tart shell
Place it in the fridge to set for couple of hours
Decorate with fresh fruits before serving
Enjoy! ?
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