Blueberry tart without baking with coconut cream
theveganharmony
Amazing tart, made with 3 delicious layers.
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
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.