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Blueberry tart without baking with coconut cream

theveganharmony
Amazing tart, made with 3 delicious layers.
Servings 9 pieces

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

Instructions
 

Crust

  • Soak figs in cold water overnight to soften them.
  • When the figs are softened, rinse them and blend into a smooth paste.
  • Add date syrup and vanilla extract and mix.
  • Gradually add the oat flour and mix it in.
  • Press the dough into a pie mold so that it covers the bottom and edges.

Blueberry filling

  • Place the blueberries in a pan and heat on low heat to let them thaw.
  • Add water, agave syrup and agar agar and bring to a boil.
  • 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.
  • Pour filling over the dough and leave it cool down.

Coconut cream

  • Put coconut milk, agave syrup, agar agar and beetroot powder in a pot, stir and bring to a boil.
  • 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.
  • 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.
  • Cut into pieces and enjoy.