Semolina Pudding Tart with Almond Oat Crust and Coconut Raspberry Layer
Ingredients
Crust
- 100g almonds (7/8 cup)
- 100g rolled oats, gf if needed (1 cup + 2 tbsp)
- 100g fresh dates, pitted (8-9 medium size)
- 30g vegan butter, melted (2 tbsp)
- Pinch of salt
Semolina Pudding Layer
- 500ml plant-based milk
- 45g semolina/polenta for gf (1/4 cup + 2 tbsp)
- 1 tbsp vegan butter
- 1-2 tbsp sweetener of choice
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 5-10 drops almond essence
Raspberry Layer
- 150g raspberries (1 1/4 cup)
- 100ml full-fat coconut milk
- 2-3 tbsp sweetener of choice
- 2/3 tsp agar-agar powder
Preparation
Crust
Preheat the oven to 175°C/350°F.
In a food processor, combine almonds, oats, pitted dates, and salt. Pulse until a coarse crumb texture forms.
Add melted vegan butter and process until a dough ball forms.
If needed, chill the dough in the fridge for 10 minutes.
Press the dough evenly into a tart tin and bake for 10-12 minutes, until the crust is dry to the touch and slightly puffed up. Let it cool.
Semolina Pudding
In a saucepan over medium heat, bring plant-based milk and vegan butter to a boil.
Add semolina and sweetener, whisking continuously. Cook for 10 minutes.
Remove from heat and stir in vanilla extract and almond essence.
Pour the semolina pudding over the crust and let it set in the fridge.
Raspberry Layer
Place raspberries and coconut milk in a blender. Blend until raspberries are crushed.
Strain the mixture through a fine sieve into a saucepan, pressing out the juice.
Add agar-agar powder and sweetener. Bring the mixture to a boil, stirring constantly for 1-2 minutes until agar-agar is dissolved.
Remove from heat and let the mixture cool for a few minutes.
Pour the raspberry mixture over the semolina pudding layer and refrigerate until set.
