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