Vegan Sweet Cherry Tart
Ingredients
Crust
- 2 cups gluten free flour or oat flour
- 2 - 3 tbsp pure maple syrup
- 1/4 cup coconut oil
- pinch of salt optional
Filling
- 2 1/2 cups pitted cherries
- 2 canned full fat coconut milk
- 1/3 cup pure maple syrup
- 1/4 cup water
- 2 tsp agar agar powder
Preparation
Preheat oven to 180 Celsius. Grease a tart pan. Set aside.
In a food processor, combine crust ingredients and pulse until combined. You should get a moist mixture that can be easily molded.
Firmly press the mixture into the bottom and up the sides of the tart tin.
Bake for 20-25 minutes until the crust is golden brown. Transfer to a wire rack and let it cool while preparing the filling.
Add the cherries and 1/4 cup of water into a saucepan over medium heat. Mash the cherries as they begin to heat up.
Transfer the cherry mixture to a blender and blend until smooth. Strain it through a fine mesh sieve.
Add the cherry mixture and coconut milk to a saucepan and place on the stove on low heat.
When the mixture becomes warm, add the agar-agar and maple syrup.
Stirring constantly, cook until the agar completely dissolves. Allow to boil for approximately 30 seconds.
Pour the filling into the crust. Place the tart in the fridge overnight to set.
