Vegan Chocolate Cherry Tart
Ingredients
Crust
- 130g oat flour (GF certified if needed)
- 50g ground almonds
- 20g (1.5 tbsp) cacao powder
- Pinch pink salt
- 1/4 tsp ground cinnamon
- 45g (2 tbsp) coconut oil, softened
- 40g date syrup/maple syrup/honey
- 1-2 tbsp water
Filling
- 200g (1 1/2 cup) pitted cherries
- 100g (1/3 cup) pure maple syrup or 80g honey
- 1 tsp vanilla bean paste
- 500 ml plant milk (I used almond)
- 1/2 tbsp corn starch
- 1.5 tsp agar powder + 1 tbsp plant milk
- 1/4 tsp agar powder for the cherry compote
Preparation
Make the crust
Preheat oven to 170C degrees
Add oat flour, ground almonds, salt, cacao powder to a food processor and pulse to combine
Add coconut oil and sweetener and blend until the mixture is sticky
Add 1-2 tbsp of water if needed
Press the mixture firmly into a 20cm tart tin with removable bottom
Bake for 13-15 minutes or until golden brown
Let cool down completely and refrigerate
Compote
Place cherries and maple syrup into a small saucepan and heat over medium
Cook for 15 minutes and blend with an immersion blender
Pass the mixture through a sieve
Place 100g of the cherry compote into a small saucepan and whisk in agar powder
Cook on medium for 1 min or until it starts to thicken
Spread over the tart and place back in the fridge
Filling
Add remaining compote, plant milk, vanilla, salt, agar and corn starch and whisk to combine
Cook over medium heat for 2 mins
Add sweetener if needed
Remove from heat and let cool down to room temp, stirring occasionally
Pour over the cooled tart
Set in the fridge for at least 5hrs or overnight
Decorate with fresh fruits and enjoy
