This easy vegan berry tart recipe with a crispy nut crust can be prepared in just 20 minutes! It is incredibly creamy and ideal for making ahead.
Prep Time15 minutesmins
Kühlzeit im Kühlschrank6 hourshrs
Gesamt6 hourshrs15 minutesmins
Servings: 10servings
Equipment
1 blender
1 medium pot.
best case with loose bottom
Ingredients
Nut Cocoa Crust
100goat flakes
120gwalnutswhole or grounded
150galmondswhole or grounded
10mediummedjool datesstones removed; approx. 120 g
3tbspunsweetened cocoa powder20 g
60mlcoconut oilmelted
¼tspsalt
Berry Cream
320mlcoconut milkfull fat
240mloat milkor almond milk
80mlmaple syrup
350gmixed berriesfresh or frozen (i make this tart with frozen berries)
2tspagar agar
Topping
Toppings of your choicei. e. fresh berries, chocolate chips, nuts
Instructions
Nut Cocoa Crust
Prepare a tart pan (ø 26 cm / 10 inches). Preheat the oven to 170°C / 338°F.
Put all ingredients for the crust (oat flakes, nuts, dates, melted coconut oil and salt) in a blender and mix until a sand-like mass is formed. It should stick together when you squeeze it between your fingers. Otherwise add 1-2 tablespoons of coconut oil or 1-2 dates. Press the mixture firmly into the tart pan, including along the edge.
Bake for 23-25 minutes until the surface has lightly colored. Allow to cool completely in the tin.
Berry Cream
For the berry cream, put all the ingredients (coconut milk, oat milk, maple syrup, berries, agar agar) in a pot and bring to the boil, stirring constantly. Turn down the heat to low and simmer for 3-4 minutes. Pour into a blender and blend until fine. Empty the liquid through a sieve into a bowl.
Die Beerencreme (sehr flüssig - das soll so sein!) in die abgekühlte Kruste leeren. Bei Raumtemperatur 1 Stunde stehen lassen. Anschließend für mindestens 5 Stunden oder über Nacht im Kühlschrank kalt stellen.
Finish
Decorate with toppings of your choice before serving. Enjoy cold.