Vegan No-Bake Forest Fruits Tart
Ingredients
Crust
- 1.5 cups gluten-free oats
- 1/2 cup raw, whole buckwheat
- 2 tbsp ground flaxseed
- 3 tbsp cacao powder
- Pinch of sea salt
- 1 cup medjool dates, pitted
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
Custard Layer
- 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
Jelly
- 1/2 cup blackberries
- 1/4 cup blackcurrants
- 3 tbsp maple syrup
- 1 tsp vanilla
- 1 tsp agar agar
Preparation
Prepare the crust by blending oats, buckwheat, ground flaxseed, cacao powder, and a pinch of salt in a food processor until crumbly.
Add in the pitted dates, maple syrup, and melted coconut oil. Blend until the mixture sticks together easily between your fingers.
Press the crust mixture into a lightly greased 9-inch tart tin and set it aside in the fridge.
To make the custard layer, combine coconut milk, dairy-free milk, maple syrup, and vanilla paste in a small pan. Bring it to a gentle boil.
Add cornstarch and agar agar to the mixture. Stir well and simmer for 5 minutes. Remove from heat and pour the custard into the prepared tart shell. Set it aside in the fridge for at least 2 hours.
For the jelly layer, blend blackberries and blackcurrants until smooth. Press the pulp through a sieve into a small saucepan.
Add maple syrup and vanilla to the saucepan, stir well, and bring it to a gentle simmer for 5 minutes.
Stir in agar agar until dissolved and cook for an additional 3 minutes.
Pour the jelly mixture over the custard layer in the tart shell and chill for at least 2 hours.
Top the tart with fresh forest fruits and thyme before serving.
