Vegan Bountiful Blood Orange Tart
Ingredients
Crust
- 1 1/4 cups GF flour
- 1/4 cup coconut oil
- 1/2 cup almond flour
- 2 tbsp pure maple syrup
- 1 tsp hibiscus powder
- A pinch of pink salt
Filling
- 1 cup blood orange juice
- 1 1/2 cup coconut cream
- 2 tbsp lemon juice
- 3 tbsp maple syrup
- 2 tbsp cornstarch
- 1 tbsp blood orange zest
- 1 tsp agar-agar powder
Preparation
Preheat oven to 180°C.
Prepare and grease the tart tin with vegan oil and set aside.
Place all crust ingredients in a food processor.
Pulse until a moist, sand-like mixture forms.
Firmly press the mixture onto the bottom and sides of the tart tin using your knuckles.
Bake for approximately 15 minutes or until golden.
Transfer to a wire rack and let cool in the tin.
In a saucepan, whisk together fresh blood orange zest and coconut cream.
In a small bowl, combine the remaining filling ingredients except agar powder and stir to dissolve cornstarch.
Pour this mixture into the saucepan with coconut cream and stir until combined.
Bring to a boil, add agar powder, and stir vigorously.
Simmer for 3 minutes or until agar dissolves.
Strain the mixture through a fine mesh sieve.
Let the mixture cool at room temperature.
Slowly pour the filling into the crust.
Refrigerate to set for approximately 2 hours.
