Vegan Creamy Chocolate and Berry Tart
Ingredients
Base
- 100 g rolled oats (GF certified if needed)
- 100 g almond meal
- 2 tbsp date syrup
- 2 tbsp neutral oil (such as grape seed oil)
- Pinch of pink salt
Berry Layer
- 250g (2 cups) mixed berries (fresh or frozen)
- 180 ml (3/4 cup) water
- 1.5 tbsp lemon juice
- 3 tbsp maple syrup
- 1/2 tsp agar powder dissolved in 120 ml water
Pink Chocolate Filling
- 150 g pink Ruby Chocolate
- 100 ml oat milk
- 150 ml full-fat coconut milk
- 1/2 tsp agar powder dissolved in 1 tbsp water
- 2 tsp corn starch
- For vegan option: replace with vegan white chocolate + 1 tbsp blackberry juice + 1 tbsp raspberry juice
Toppings
- Dried sage
- Baby meringues
- Blueberries
- Ruby chocolate drops
Preparation
Base: Add oats to a food processor and pulse until coarsely ground. Add the rest of the ingredients and pulse to combine. Firmly press into the bottom and up the sides of a tart pan.
Preheat the oven to 175°C/350°F. Bake the base for about 8-10 minutes or until golden brown. Let it cool down completely.
Berry Layer: In a small saucepan, add berries, water, lemon juice, and maple syrup. Simmer for about 15 minutes on medium-low heat until the berries are soft. Use a hand mixer to puree the berries. Pass the mixture through a sieve and place it back into the saucepan. Dissolve agar powder in 120ml water, add it to the pan, and simmer for 2 minutes. Set aside to cool for 10 minutes, then spread the mixture over the crust. Refrigerate for at least 1 hour.
Pink Chocolate Layer: Place oat milk and coconut milk into a saucepan and bring to a boil. Place the chocolate into a heatproof bowl and pour the hot milk over it. Stir until completely melted. Add the mixture back to the saucepan and heat over medium-low heat. Dissolve agar powder and add it to the pan, simmer for 2 minutes. Let it cool down for 5 minutes, then pour it over the berry layer. Let it cool down completely before transferring to the fridge to set for at least 4 hours.