Vegan Blueberry Summer Tart
Ingredients
Crust
- 1 cup fine oats
- 1 cup pecans
- 1/3 cup almond flour
- 3 tbsp agave syrup
- 4 tbsp coconut oil
- 1 tsp blueberry powder
Blueberry cream filling
- 1 cup coconut cream
- 3 tbsp agave syrup
- 1/2 tsp vanilla extract
- 2 tbsp blueberry powder
- pinch of pink Himalayan salt
- 1 tsp agar agar powder dissolved in 4 tbsp water
Blueberry chocolate filling
- 1/2 cup coconut cream
- 2 tbsp agave syrup
- 1/4 cup cacao butter (or 60g white chocolate)
- 1 tsp blueberry powder
Blueberry jelly
- 1 tbsp agave syrup
- 1/2 cup blueberries
- 100 ml water
- 1/2 tsp agar agar powder dissolved in 1 tbsp water
Preparation
Add all crust ingredients in a food processor and pulse until combined and forms sticky dough. Transfer to the 20cm tart mold with removable bottom, press to the bottom and sides. Refrigerate.
Meanwhile prepare blueberry cream filling. Add coconut cream, agave syrup, vanilla extract, salt, blueberry powder, dissolved agar agar. Boil 2 min, then transfer on the crust.
Prepare blueberry chocolate. Simmer coconut cream with agave syrup and blueberry powder until combined. Then remove from the heat and add cacao butter or white chocolate. Mix until chocolate melts, then transfer on the tart.
For blueberry jelly simmer blueberries with agave syrup and water until berries get soft. Pass it through the sieve and add agar agar powder. Boil 2 min and pour on the tart.
Leave blueberry tart in the fridge about 4 hours or overnight.
