Forest Fruits Tart
Ingredients
- 1.5 cups gluten free oats
- 1/2 cup raw, whole buckwheat
- 2 tbsp ground flaxseed
- 3 tbsp cacao powder
- pinch sea salt
- 1 cup medjool dates, pitted
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 cup coconut milk
- 1/3 cup dairy free milk
- 1/4 cup maple syrup
- 2 tsp vanilla paste
- 1 tbsp cornstarch
- 1 tsp agar agar
- 1/2 cup blackberries
- 1/4 cup blackcurrants
- 3 tbsp maple syrup
- 1 tsp vanilla
- 1 tsp agar agar
Preparation
Prepare crust by blending oats, buckwheat, flaxseed, cacao and salt in a food processor until crumbly. Add in dates, syrup and coconut oil and blend until combined, it should stick together easily between your fingers. Press into a lightly greased tart tin and set aside in the fridge
Make custard by adding coconut milk, dairy free milk, maple syrup and vanilla paste to a small pan. Bring to a gentle boil and add in cornstarch and agar. Turn down the heat, stir well and simmer for 5 mins. Remove from the heat and pour into tart shell. Set aside for at least 2 hours in the fridge
Prepare jelly by adding blackberries and blackcurrants to a blender and process until smooth. Press the pulp through a sieve into a small saucepan. Add maple syrup and vanilla, stirring well and bringing to a gentle simmer for 5 mins. Add in agar agar and stir until dissolved. Cook for a further 3 minutes. Pour into tart shell and chill for at least 2 hrs. Top with fresh forest fruits and thyme