Vegan Cranberry Pomegranate Tart with Hibiscus
Ingredients
Crust
- 1 cup whole wheat flour
- 3/4 cup almond meal
- 2-3 tbsp maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Filling
- 2 cups cranberries
- 1 1/2 cups pomegranate juice
- 1/2 cup maple syrup
- 3 tsp hibiscus flower powder
- 1 tsp agar agar powder
Preparation
Preheat oven to 180 Celsius. Grease a tart pan (8-9 inches). Set aside.
In a food processor, combine crust ingredients and pulse until combined. Add more maple syrup if needed to get a moist mixture that can be easily molded.
Firmly press the mixture into the bottom and up the sides of the tart tin.
Bake for 20-25 minutes until the crust is golden brown. Transfer to a wire rack and let it cool while preparing the filling.
In a saucepan, add cranberries and pomegranate juice and bring to a boil, stirring occasionally.
Reduce heat and simmer until the cranberries have burst and the mixture is slightly thickened.
Strain the mixture through a fine-mesh sieve into a bowl, discarding the cranberry skins and seeds.
Pour the mixture back into the saucepan, add maple syrup, and bring to a boil.
Whisk in the hibiscus flower powder and agar agar powder until dissolved.
Pour the mixture into the cooled tart crust. Refrigerate for 4 hours or until solid.
