No Bake Gluten Free Summer Fruit Tart
Ingredients
Crust
- 1.5 cups gluten free oats
- 1/2 cup pecans
- 2 tbsp ground flaxseed
- 1 cup medjool dates, pitted
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
Filling
- 1 mango
- 2 nectarines
- 3 apricots
- 1/4 cup orange juice
- 1 lemon
- 3 tbsp maple syrup
- 1 can coconut milk
- 2 tsp agar agar
- 1 tbsp arrowroot powder
Preparation
Prepare crust by blending oats, pecans and flaxseed in a food processor until crumbly. Add dates, syrup and coconut oil and blend until combined, it should stick together easily between fingers. Press into tart tin and set aside in the fridge.
Prepare filling by adding mango, nectarines, apricots, orange juice and lemon juice to a blender and process until smooth. Press the pulp through a sieve into a small saucepan. Add maple syrup, coconut milk, agar agar and arrowroot to the pan, stirring well and bringing to a gentle simmer for 5 minutes. Stir thoroughly until smooth and cook for a further 3 minutes. Pour into tart shell and chill for at least 2 hours. Top with fresh fruits and mint.
