Citrus Chamomile Spring Tart
Ingredients
- Crust
- 1 cup gluten free oat flour
- 3/4 cup almond meal
- 4 tbsp coconut oil
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla bean extract
- pinch of salt optional
- Filling
- 3/4 cup full fat coconut cream
- 1/3 cup unsweetened oat milk
- 1/2 cup orange juice
- 1/4 cup grapefruit juice
- 1/4 cup lemon juice
- 1/2 cup pure maple syrup
- 2 tbsp cornstarch
- 2 chamomile tea bags
- 2 tsp agar agar powder
- Jello layer
- 1/2 cup grapefruit juice
- 2 tbsp pure maple syrup
- 1/4 tsp organic orange carrot powder
- 1/2 tsp agar agar powder
Preparation
Preheat oven to 180C/360F. Grease an 8 inch tart tin. 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. Bake for 15mins until crust is golden brown. Transfer to a wire rack and let it cool
Filling
Place oat milk, coconut cream in a saucepan over medium heat and bring to a simmer. Turn off the heat then add 3 of the teabags and leave to brew, covered, for 15 minutes. Remove the teabags and squeeze out all the liquid. Allow milk tea to cool to room temperature
Bring milk tea, lemon, orange and grapefruit juice to the boil then whisk in agar agar, vanilla and cornstarch. Whisk until agar is dissolved. Then add maple syrup, whisking constantly. Allow to boil for approximately 30 seconds
Remove from heat and strain it through a fine mesh sieve into a heatproof bowl. Allow mixture to cool for 5mins
Pour the mixture into the tart. Place in the fridge to set for 2 hours
Make the jello, In a saucepan, add grapefruit juice, maple syrup. Bring to a boil, whisk in the agar and superjuice powder. Let it simmer for 3 minutes, until agar is completely dissolved. Allow mixture to cool to room temperature before gently pouring over the top of the set citrus chamomile tea filling. Place tart in the fridge for 4 hours or overnight to set
