Go Back

Vegan coconut tart with fruits

theveganharmony
Tasty, refreshing and beautiful summer pie
Servings 8 slices

Ingredients
  

CRUST

  • 80 g 2/3 cup ground almonds
  • 30 g 2 tbsp agave syrup
  • 35 g 1/3 cup instant oats
  • 30 g coconut oil
  • 90 g 2/3 cup flour
  • 35 ml 1/4 cup water
  • 1 teaspoon baking powder

COCONUT CREAM

  • 230 g 1 cup full-fat coconut milk
  • 23 g 3 tbsp corn starch + 55 g (1/4 cup) of coconut milk
  • 40 g 1/4 cup desiccated coconut
  • 15 g 1 tbsp agave syrup
  • 1 teaspoon vanilla extract

JELLY CREAM

  • 130 ml 2/3 cup water
  • 30 g 2 tbsp agave syrup
  • 5 g 2 tsp agar agar

Instructions
 

CRUST

  • Put all of the ingredients in a bowl and mix well to form a dough. Put the dough in a round pan (diameter 18 cm) and shape the bottom and edge of the pastry with your hands.
  • Bake for 20 minutes at 200 °C / 400 °F

COCONUT CREAM

  • Add coconut milk, agave syrup and vanilla extract to the pot, mix and bring to a boil.
  • When it starts boiling, stir in the cornstarch mixed with coconut milk and cook at a medium heat for another 3 minutes, stirring several times in between.
  • When the cream is cooked, mix in coconut, pour it on the crust and let it cool down.

JELLY CREAM

  • Arrange any fruits of your choosing on hardened coconut cream.
  • Prepare the dressing by putting water, agave syrup and agar agar in a pot and bringing it to a boil.
  • Pour the dressing slowly over the cream and fruits and place in the refrigerator to let it harden completely.