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theveganharmony

Blueberry tart without baking with coconut cream

Amazing tart, made with 3 delicious layers.
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Servings: 9 pieces
Ingredients Method

Ingredients
  

Crust
  • 120 g dry figs
  • 100 g oat flour
  • 10 g date syrup
  • 1 teaspoon vanilla extract
Blueberry filling
  • 200 g frozen blueberries
  • 40 ml water
  • 20 g agave syrup
  • 5 g agar agar
  • 8 g corn starch and 30 ml water
Coconut cream
  • 380 g canned coconut milk
  • 30 g agave syrup
  • 6 g agar agar
  • 1 tablespoon beetroot powder (if desired, for pink color and vitamins)
  • 8 g corn starch and 20 g coconut milk for mixing

Method
 

Crust
  1. Soak figs in cold water overnight to soften them.
  2. When the figs are softened, rinse them and blend into a smooth paste.
  3. Add date syrup and vanilla extract and mix.
  4. Gradually add the oat flour and mix it in.
  5. Press the dough into a pie mold so that it covers the bottom and edges.
Blueberry filling
  1. Place the blueberries in a pan and heat on low heat to let them thaw.
  2. Add water, agave syrup and agar agar and bring to a boil.
  3. When it starts boiling, stir in corn starch mixed with 30 ml of water and cook on medium heat for 3 minutes, stirring several times in between.
  4. Pour filling over the dough and leave it cool down.
Coconut cream
  1. Put coconut milk, agave syrup, agar agar and beetroot powder in a pot, stir and bring to a boil.
  2. When it starts boiling, stir in a mixture of corn starch and coconut milk and cook on medium heat for another 3 minutes, stirring from time to time.
  3. Pour cooked cream over the blueberry filling, let it cool down a bit, then put it in the fridge for at least an hour to harden.
  4. Cut into pieces and enjoy.