Perfect Summer Strawberry Yoghurt Tart
Ingredients
Crust
- 1 1/4 cups GF oat flour
- 1/2 cup GF all purpose flour
- 2 tbsp coconut nectar
- 4 tbsp coconut oil
- 1/2 tsp vanilla bean extract
- pinch of salt
Filling
- 1 cup fresh strawberries
- 1 cup dairy free yogurt, room temperature
- 3/4 cup full fat coconut milk
- 2 tbsp freshly squeezed lemon juice
- 1/4 cup pure maple syrup
- 2 tsp agar agar powder
- 1/2 tsp vanilla bean extract
- 1-2 tsp @suncorefoods hibiscus flower powder for the colour
Preparation
Preheat oven to 180 degrees Celsius. Grease a rectangle tart tin (13.5 inch). Set aside.
In a food processor, add crust ingredients and pulse to combine. If mixture doesn’t come together, add a tablespoon of coconut oil. You should get a moist mixture that can be easily moulded.
Bake for 15 minutes. Transfer to a wire rack and let it cool.
Add strawberries to a blender and blend into a puree.
Add lemon juice and blend again.
Strain the mixture through a mesh sieve.
In a saucepan, bring coconut cream to a boil.
Add hibiscus flower powder and agar-agar, stirring constantly until agar completely dissolves.
Lower the heat and add the strawberry mixture and maple syrup. Let simmer for 1 minute.
Turn off the heat and allow the mixture to cool slightly.
Whisk in yogurt and vanilla.
Pour the mixture into the tart crust.
Chill in the fridge for at least 4 hours to set.
Garnish with fresh strawberries, red currants, raspberries, grapes, and sage.
