This Tart is super easy, vegan and gluten-free. An easy spring or summer recipe on those hot days.
Start by preheating the oven to 180℃/350℉.
For the base: place the nuts, oats and shredded coconut in a food processor and blend until a flour-like texture forms.
Add cold water and maple syrup and blend until it changes into a dough-like texture. Now it's perfect.
Take a rectangle tart pan (I took 14x4 inch) and press the dough into the pan. It's easy with slightly wet fingers.
Place in the oven and bake for about 25 minutes.
When the tart base is baked let it cool down for at least 1 hour.
For the filling wash cut and blend the strawberries into a fine puree.
Strain through a fine sieve and into a small sauce pan. Add maple syrup and agar agar. Let cook for minimum 3 minutes. This is important for the agar agar to work later in the progress.
Add the remaining ingredients for the filling and pour evenly over the base.
Let cook for about half an hour and transfer to the fridge to let set overnight.
Enjoy the next day whenever your table is ready ;)
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshare your shot! And I'd love to see your recreations. ?
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