This tart is a work of art! Totally vegan, it's the perfect showstopper next time you host a dinner party. The combination of whole wheat flour and almond flour gives the crust a nutty, almost melt-in-your-mouth texture. It's filled with a light and creamy coconut base flavored with fresh pomegranate juice and hibiscus, creating the ultimate balance of fruity floral sweetness!
For the Crust
- 2 cups whole wheat flour
- 1 1/ 3 cups almond meal
- 3/ 4 cup powdered sugar
- 2 sticks cold vegan butter
- 3 tablespoons cold almond milk
- 1 teaspoon vanilla extract
- pinch salt
For the Filling
- 2 1/ 4 cups pomegranate juice
- 1/ 3 cup coconut milk
- 2 teaspoons hibiscus flower powder
- 1 teaspoon agar agar
- 1/ 3 cup maple syrup, adjust to taste
- 1/ 4 cup lemon juice
- pinch sea salt
Preheat oven to 350ºF. Grease a deep 8-inch tart pan.
Make the crust: Add all ingredients to a food processor and pulse until combined and a ball of dough forms. Roll out the dough then gently place into the tart pan. Using a flower-shaped cookie cutter, cut out remaining dough for decoration. Bake crust for 15-18 minutes until golden brown. Let cool in pan.
Make the filling: In a saucepan, bring pomegranate juice and coconut milk to a boil. Add hibiscus flower powder and agar agar. Stir constantly until completely dissolved. Lower the heat and add maple syrup, lemon juice and salt. Let simmer for 1 minute. Remove from heat and let cool slightly.
Pour filling into cooled tart crust. Refrigerate for at least 4 hours.