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theveganharmony

Cherry tart

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Servings: 9 pieces
Ingredients Method

Ingredients
  

Base
  • 80 g dates
  • 80 g raisins
  • 100 g almond flour
  • 50 g oat flour
Cherry cream
  • 180 g cherries
  • 50 ml water
  • 8 g corn starch
  • 5 g coconut sugar
Pink cream
  • 400 ml coconut milk from a can
  • 10 g agave syrup
  • 18 g maple syrup
  • 1 teaspoon vanilla essence
  • 5 g corn starch
  • 10 ml water
  • 6 g agar agar
  • 2 tablespoons @theorganiclab.eupink pitaya powder
  • 1 tablespoon @theorganiclab.eubeetroot powder

Method
 

Base
  1. Blend soaked dates and raisins.
  2. Add oats and almonds and blend until it sticks together.
  3. Press it into a pan.
Cherry cream
  1. Add cherries and 35 ml water in a pot and bring to a boil.
  2. When it’s boiling mix in corn starch previously mixed with 15 ml water and coconut sugar.
  3. Pour hot cherry cream on the base.
Pink cream
  1. Put coconut milk, agave syrup, maple syrup and vanilla essence in a pot and bring to a boil.
  2. When it's boiling mix in corn starch (mixed with water), pink pitaya and beetroot powder and agar agar and cook for a bit.
  3. Pour hot cream on top of cherry cream.
  4. Let it cool down.