Vegan Açai Berry Tart with Fruit Filling
Ingredients
Crust
- 2 cups regular flour
- 1 1/3 cup almond meal
- 200g cold vegan butter
- 2-3 tbsp maple syrup
- 2-3 tbsp cold almond milk
- pinch of salt
Filling
- 1 cup blackberries
- 1 1/2 cups pitted cherries
- 2 canned full fat coconut milk
- 3/4 cup water
- 1/3 cup maple syrup
- 2 tbsp açai powder
- 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 to combined. If it doesn’t come together, add 1/2 to 1 tablespoon of milk and process again.
Firmly press into bottom and up the sides of tart tin. Bake for 20-25 minutes until crust is golden brown. Transfer to a wire rack and let it cool while preparing the filling.
Add the cherries, blackberries and water into a saucepan over medium heat. Mash the berries as they begin to heat up.
Transfer mixture into a blender and blend until smooth. Strain it through a fine mesh sieve.
Add coconut milk into a saucepan and place on the stove on low heat.
When the mixture becomes warm add the agar-agar, stirring constantly, cook until agar completely dissolves.
Then whisk in berry mixture, dissolved açai mixture and maple syrup. Allow to boil for approximately 30 seconds.
Strain mixture through a mesh sieve and allow mixture to cool to room temperature.
Gently pour into the cooled tart. Place tart in the fridge for at least 2 hours to set.
Remove tart from the tart tin and garnish with berries.
