Vegan Cranberry Pomegranate Tart with Hibiscus
Ingredients
Crust
- 1 cup whole wheat flour
- 3/4 cup almond meal
- 2-3 tbsp maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Filling
- 2 cups cranberries
- 1 1/2 cups pomegranate juice
- 1/2 cup maple syrup
- 3 tsp Hibiscus flower powder
- 1 tsp agar agar powder
Preparation
Preheat oven to 180 Celsius. Grease a tart pan (8-9 inches). Set aside.
In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded (add a little more maple syrup if needed).
Firmly press into bottom and up the sides of tart tin.
Bake for 20-25 minutes until crust is golden brown.
Transfer to a wire rack and let it cool while you're preparing the filling.
In a saucepan add cranberries and pomegranate juice and bring to a boil in a saucepan, stirring occasionally.
Reduce heat and simmer, until the cranberries have burst and mixture slightly thickened.
Strain mixture through a fine-mesh sieve into a bowl, discarding cranberry skins and seeds.
Pour the mixture back to the saucepan, add maple syrup and bring to the boil, then whisk in Hibiscus flower powder and agar agar powder.
Whisk until dissolved.
Pour mixture to the cooler tart.
Refrigerate for 4 hours or until solid.
