Indulge in a delicious fruit tart recipe featuring an oat crust and creamy coconut filling. This delectable dessert is perfect for any occasion. Learn how to make it here and watch the YouTube Demo Video.
Delve into the steps of crafting a scrumptious fruit tart showcasing healthy plant based and wholesome ingredients. Elevate your baking skills and impress your loved ones with this delectable tart dessert that is sure to be a hit at any gathering.
OATMEAL CRUST INGREDIENTS
1 1/2 cups quick oats or rolled oats
1/3 cups pitted dates
1/3 cup of melted coconut oil
COCONUT FILLING
3 cups of canned coconut milk
1/3 cup of melted coconut oil
2 tablespoons of fresh lemon juice
2 tablespoons of maple syrup
2 teaspoons of vanilla paste
3 tablespoons of cornstarch
3 tablespoons of Agar Agar powder
1/4 cup of water
TOPPING
Varieties of fresh fruits;
Strawberries
Raspberries
Blueberries
Blackberries
Kiwis
Mangoes
APRICOT GLAZE
▢ 1/2 cup of homemade Vegan apricot jam
▢ 1 Tablespoon of maple syrup
▢ 2 Tablespoon of water
▢ 3 tablespoons of lemon juice
▢ 1/4 teaspoon of ground nutmeg
How to Make Apricot Glaze
Strain the apricot jam through a fine mesh strainer to remove any lumps or seeds.
Whisk together the ingredients in a saucepan.
Boil and bring to a low simmer for about 5 minutes.
Let the mixture cool at room temperature. INSTRUCTIONS
Combine the ingredients for the crust in a food processor and mix until smooth.
Pour the mixture into a tart pan and press firmly to cover the bottom of the pan. Bake it in a preheated oven for just 10 minutes and set aside to cool at room temperature.
Meanwhile mix the ingredients for the filling in a saucepan.
Mix the agar agar with water and stir in the mixture. Boil and bring to a simmer for about 3 minutes over a medium-low heat. Set it aside to cool slightly and pour into the crust.
Refrigerate it for about 1 hour before adding the fruit topping.
Brush the apricot glaze lightly on the fruits and refrigerate again before serving the tart.
Prep Time 15
Baking Time 10
Total Time 25
Servings. 8
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