This is great fun - it's a vegan tart. The recipe is adapted from Amy Chaplin's wonderful book "At home in the whole food kitchen" which I highly recommend to anyone interested in learning more about "whole foods". A few years ago I would have thought nothing of making a fruit tart absolutely loaded with butter, sugar, white flour, eggs and cream. Gone are those days. Who needs all that dairy and refined sugar??? This crust is my all time favorite - made with oats, toasted coconut and wholewheat spelt flour (doesn't that sound good) it's almost like a crunchy cookie:) The vanilla filling is so light and fresh, made with soaked cashew nuts, it's a dream. I decided not to glaze the fruit but just pile it all up on top and I think that's the way to go. This is a gorgeous treat and refreshingly light and zingy.
Recipe adapted from Amy Chaplin's "At Home in the Whole Foods Kitchen".
For the crust:
1 1/2 cups, dried, unsweetened, shredded coconut
1/4 cups rolled oats
3 tablespoons brown rice flour
1 cup whole spelt flour
1/4 cup melted extra virgin coconut oil
1/4 cup maple syrup
Pinch of sea salt
For the filling:
3/4 cups cashew nuts (soaked in water for at least 9 hours)
2 cups water
2 teaspoons vanilla extract
1/4 cup brown rice syrup
3 tablespoons maple syrup
2 teaspoon agar flakes
Pinch of sea salt
2 teaspoons arrowroot powder
For the topping:
A selection of your favorite berries.
To make the crust:
1. Heat the oven to 300F. Line a baking sheet with parchment paper, add the coconut and spread out. Place in the oven and toast for 4 minutes or until golden and fragrant.
2. Oil a springform tart pan (this is very important as the crust will stick completely to the tart pan if not oiled).
3. Place the oats, rice flour, salt and 1/2 cup of the toasted coconut in a food processor and blitz until finely ground. Place a bowl and add the spelt flour and remaining toasted coconut. Add the coconut oil and maple syrup. Mix until combined. Press the mixture into the tart shell. Prick gently with a fork then place in the oven for 16 minutes or until golden.
3. To make the filling, drain and rinse the cashews. Place them in a blender with 2 cups of water and blitz. Pour into a saucepan and add the brown rice syrup, maple syrup, agar and salt, Whisk together. Bring to the boil, turn down to a simmer and cover. Cook for 15 minutes, whisking well after every 5 minutes.
4. Dissolve the arrowroot in 2 teaspoons of water. Add to the filling mixture and stir well while simmering for a few minutes. Remove from the heat and allow to sit for 10 minutes to cool a little.
5. Whisk once more then pour into the tart shell. Place in the fridge until completely set. Decorate with berries and serve.