Gluten-Free Vegan Peppermint White Chocolate Tart
Ingredients
Crust
- 1 1/2 cups gluten free flour
- 1/4 cup almond meal
- 1/4 cup coconut oil
- 1-2 tbsp maple syrup
- 1/2 tbsp light molasses
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- pinch of salt
Filling
- 2 cups coconut milk
- 200g dairy free white chocolate
- 1/3 cup maple syrup
- 1/3 cup almond milk
- 1 tsp peppermint extract
- 1/2 tsp agar agar powder
- pinch of matcha powder
Preparation
Preheat oven to 180C/360F. Grease a pan. Set aside.
In a food processor, combine crust ingredients and pulse until combined.
Firmly press the mixture into the bottom and up the sides of a tart tin, crimp and shape the edges.
Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool.
Add melted white chocolate, milk, and coconut cream into a saucepan and place on the stove on low heat.
When the mixture becomes warm and chocolate has melted, add agar-agar, matcha powder, peppermint, and maple syrup.
Stirring constantly, cook until agar completely dissolves, about 3-5 minutes.
Strain the mixture through a fine-mesh sieve.
Pour into the cooled tart crust.
Refrigerate for 4 hours or until solid.
