Vegan Creamy Chocolate and Berry Tart
Ingredients
Base
- 100 g rolled oats (GF certified if needed)
- 100 g almond meal
- 2 tbsp date syrup
- 2 tbsp neutral oil (grape seed oil)
- Pinch of pink salt
Berry Layer
- 250g (2 cups) mixed berries (fresh or frozen)
- 180 ml (3/4 cup) water
- 1.5 tbsp lemon juice
- 3 tbsp maple syrup
- 1/2 tsp agar powder dissolved in 120 ml water
Pink Chocolate Filling
- 150 g pink Ruby Chocolate*
- 100 ml oat milk
- 150 ml full-fat coconut milk
- 1/2 tsp agar powder dissolved in 1 tbsp water
- 2 tsp corn starch
- *For vegan: replace with vegan white chocolate + 1 tbsp blackberry juice + 1 tbsp raspberry juice
Toppings
- Dried sage
- Baby meringues
- Blueberries
- Ruby chocolate drops
Preparation
Base
Add oats to a food processor and pulse until coarsely ground.
Add almond meal, date syrup, neutral oil, and pink salt to the processor.
Pulse to combine all ingredients.
Firmly press the mixture into the bottom and up the sides of a tart pan.
Preheat the oven to 175°C/350°F.
Bake the base for about 8-10 minutes or until golden brown.
Let the base cool down completely.
Berry Layer
In a small saucepan, combine mixed berries, water, lemon juice, and maple syrup.
Simmer the mixture for about 15 minutes on medium-low heat until the berries are soft.
Use a hand mixer to puree the berries.
Pass the mixture through a sieve and return it to the saucepan.
Dissolve agar powder in 120 ml water and add it to the pan.
Simmer for 2 minutes, then set aside to cool for 10 minutes.
Spread the berry mixture over the cooled base and refrigerate for at least 1 hour.
Pink Chocolate Layer
Place oat milk and coconut milk in a saucepan and bring to a boil.
Place the pink Ruby Chocolate in a heat-proof bowl and pour the hot milk over it.
Stir until the chocolate is completely melted.
Add the mixture back to the saucepan and heat over medium-low heat.
Dissolve agar powder and add it to the pan, simmer for 2 minutes.
Let the mixture cool down for 5 minutes.
Pour the pink chocolate mixture over the berry layer.
Allow the tart to cool down completely before transferring it to the fridge to set for at least 4 hours.