Pomegranate Hibiscus Flower Tart
Ingredients
Crust
- 2 cups whole wheat flour
- 1 1/3 cups almond meal
- 3/4 cup powdered sugar
- 200g cold vegan butter
- 3 tbsp cold almond milk
- 1 tsp vanilla
- pinch of salt
Filling
- 2 1/4 cups pomegranate juice
- 1/3 cup coconut milk
- 1/4 cup lemon juice
- 1/3 cup maple syrup, adjust to taste
- 2 tsp hibiscus flower powder
- 1 tsp agar agar powder
- Pinch of sea salt
Preparation
Preheat oven to 180°C. Grease a tart pan (8” deep tart pan).
In a food processor, add crust ingredients and pulse until combined and a dough ball forms. Roll out the dough, then place gently into the tart pan. Using a flower-shaped cookie cutter, cut out dough in the desired pattern with the remaining dough.
Bake for 15-18 minutes until the crust is golden brown. Allow the tart to cool in the pan.
In a saucepan, bring coconut milk and pomegranate juice to a boil. Add agar-agar and hibiscus flower powder, stirring constantly until completely dissolved. Then lower the heat and add maple syrup, lemon juice, and salt. Let it simmer for 1 minute. Turn off the heat and allow the mixture to cool slightly.
Pour the mixture into the tart. Chill in the fridge for at least 4 hours to set.
