"This tart is super easy to make and both refreshing and satisfying."
Almond Coconut Orange Tart
5
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Prep time: 20mins
Cook time: 20mins
Serves or Makes: 1 tart (20cm)
Recipe Card
ingredients
For the Coconut Crust
- 3 1/2 ounces grated coconut
- 1 7/10 ounces almond flour
- 3 1/2 ounces rolled oats
- 5 tablespoons coconut oil
- 5 pieces soft medjool dates
- 2 tablespoons maple syrup
- 2 tablespoons almond milk, or water
- 1/2 teaspoon salt
ingredients
For the Orange cream
- 12 3/5 ounces full fat coconut cream
- 4 1/5 ounces maple syrup
- 1 2/5 ounces coconut oil
- zest of organic orange
- 2 oranges, juiced
- 1 teaspoon vanilla extract
- 1 teaspoon turmeric powder
- 2 teaspoon agar agar
Method
Orange Tart
Step 1
Preheat oven to 170 Celsius degrees. Place the almond flour, coconut, oats, dates, coconut oil, maple syrup, almond milk, and salt into a food processor. Pulse several times until the mixture resembles wet sand. Press the crust mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork. Bake for 8-10 minutes until fragrant. Remove and cool completely.
Step 2
Place all the ingredients in a small saucepan, then add agar agar. Heat on medium heat and bring to a brief boil. Stir constantly. Reduce heat and simmer for a couple of minutes or until it starts to thicken.
Step 3
Remove from heat and pour into the prepared crust. Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours. Enjoy!