Vegan Chocolate Strawberry Lemonade Tart
Ingredients
Crust
- 50 g almond flour
- 75 g pitted dates
- 40 g dessicated coconut
- 35 g raw almonds
- 1 tbsp speculoos butter (can be substituted with almond butter)
- 1-2 tbsp cold water (optional)
- a pinch of salt
Strawberry lemonade layer
- 380 g fresh strawberries (weighed without stems)
- juice from one large lemon
- 75 g unrefined brown sugar
- 1/2 tsp agar agar
Chocolate layer
- 150 ml full fat coconut milk (from a can)
- 1/4 tsp agar agar
- 100 g vegan white chocolate
Preparation
Add all ingredients for the crust into a food processor and blend on medium speed until the ingredients combine and resemble a wet coarse sand.
Transfer the mixture to a 20 cm removable bottom shallow tart tin and press it to the bottom and walls of the tin.
Place the crust in the refrigerator to cool.
Add strawberries, lemon juice, and sugar for the strawberry lemonade layer into a blender and blend until smooth.
Pass the resulting mixture through a fine sieve to remove the seeds.
Add the sieved liquid and agar agar to a small pot over medium heat and bring to a boil.
Reduce the heat to low and let the mixture boil for 5 minutes.
Turn off the heat and let the strawberry lemonade jelly cool for 15 minutes.
Pour it over the prepared crust and place in the refrigerator to cool for 30 minutes.
Add coconut milk and agar agar for the chocolate layer into a small pot over medium heat and bring to a boil.
Reduce the heat to low and let everything boil for 5 minutes.
Turn off the heat and add the chopped chocolate.
Whisk well until the chocolate is melted and the mixture is smooth.
Pour it over the strawberry lemonade layer and place the tart in the refrigerator to cool for at least 4 to 6 hours, preferably overnight.
