Vegan White Chocolate Peppermint Tart with Gingerbread Crust
Ingredients
Crust
- 1 1/2 cups gluten free flour
- 1/4 cup almond meal
- 1/4 cup coconut oil
- 1-2 tbsp maple syrup
- 1/2 tbsp light molasses
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- pinch of salt
Filling
- 2 cups coconut milk
- 200g dairy free white chocolate
- 1/3 cup maple syrup
- 1/3 cup almond milk
- 1 tsp peppermint extract
- 1/2 tsp agar agar powder
- pinch of matcha powder for the colour
Preparation
Preheat oven to 180C/360F. Grease a pan. Set aside.
In a food processor, combine crust ingredients and pulse to combined. You should get a moist mixture than can be easily moulded. Firmly press into bottom and up the sides of tart tin, crimp and shape the edges.
Bake for 20-25 mins until crust is golden brown. Transfer to a wire rack and let it cool while you're preparing the filling.
Add melted white chocolate, milk, coconut cream into a saucepan and place on the stove on low heat.
When the mixture becomes warm and chocolate has melted, add the agar-agar, matcha powder, peppermint and maple syrup.
Stirring constantly, cook until agar completely dissolve, about 3-5 mins.
Strain the mixture through a fine-mesh sieve.
Pour to the cooled tart.
Refrigerate for 4 hours or until solid.
