Once in a blue moon tart
(Original recipe by Sukanya Prabakar)
Vegan, gluten free, natural sweetener , soy free
Course: Dessert
Prep Time
30 minutes
Cook Time
25 minutes
Resting time
2 hrs
Ingredients for the base
175 g almond flour
50 g oat flour
4 dates, pitted
2 Tbsp coconut oil, melted
1 Tbsp black cacao powder
1/4 tsp salt
1/2 tsp cardamom powder
Ingredients for the Filling
1 15oz (400ml) can coconut cream
⅓ cup maple syrup
⅛ cup lemon juice
1 tsp agar agar powder
½ cup cashews, soaked for 2 hours in warm water
1 Tbsp butterfly pea powder
100 g blueberries
100 g chopped yellow nectarine
1 tsp cardamom powder
Ingredients for Toppings:
½ cup blueberries
1 yellow nectarine
zest of 1 lemon
Edible flowers
Instructions
Make the base
Preheat oven to 350F .
Place the almond flour, oat flour, dates, coconut oil, cardamom and salt into a food processor. Pulse several times until the mixture resembles wet sand. It will be a bit sticky.
Press the crust mixture firmly into a lightly greased tart pan with removable bottom. Poke some holes into the bottom of the crust with a fork.
Bake for 8-10 minutes until fragrant. Remove and cool completely.
Make the filling
Use fresh blueberries, wash them and place them into a small saucepan.
Cut the yellow nectarine into small cubes and add them to the saucepan as well.
Add the agave, lemon juice and cardamom.
Bring to a brief boil and simmer for 5-7 minutes, until the fruits are softened forming a compote.
Let cool down completely.
Add the compote to a food processor together with the cashews and coconut cream. Blend until completely smooth.
Pour the mixture into a small saucepan, add the agar agar and whisk to combine.
Heat on medium-high and bring to a brief boil. Simmer for 2-3 minutes, stirring continuously until it starts to thicken. Add the butterfly pea powder for the blue color.
Let the berry mixture cool down completely before pouring it over the base.
Let the tart cool down completely , then place it in the refrigerator to set for at least 2 hours.
Add the nectarine slices, blueberries, edible flowers and lemon zest toppings and serve cold from the fridge.
Disclaimer : All content on this post was shared by a participant of the Great Bay Area Bake-Off. The blog does not claim any ownership, copyright or content responsibility. All credits belong to the participant.