How to make a vegan tart with blackberries with a diameter of 23 cm and instead of raspberries I use blackberries. The recipe can easily become gluten-free if gluten-free oatmeal is used. They can be found in specialty stores and drugstores or on the shelves for healthy and special foods in larger supermarkets. For a form with a diameter of 23 cm or 8-10 servings.
About the vegan tart
• 160 g oatmeal (gluten-free oatmeal is used for the gluten-free version), finely ground
• 120 g of almonds or other nuts of your choice such as walnuts, hazelnuts or cashews
• 1 teaspoon of vanilla extract
• 1 teaspoon of cinnamon
• 4 tablespoons (60 g) coconut oil + extra for the form, melted
• 3 tablespoons (50 ml) of agave syrup or maple syrup For the fruit filling and glaze:
• 300 g of fresh blackberries
• 300 ml of almond milk or other nut milk
• 3 g of agar-agar
• 1 teaspoon of vanilla extract
• 5 tablespoons (115 g) of agave syrup or maple syrup
• 2 tablespoons (15 g) cornstarch
• 100 ml of cold water
Preparation of the vegan tart
The oven is heated to 180ºC with the option of upper and lower reotan. A tart mold with a diameter of 23 cm is prepared, preferably with a movable bottom, in order to make it more convenient to remove the tart. Spread the form with melted coconut oil.
The oatmeal is finely ground in a food processor. Add the nuts and grind finely as well. Add all the other products and grind until they mix well and a crumbly mixture is obtained, which sticks easily when pressed in the palm. Distribute the mixture evenly in the tart form. First, the walls of the tart are formed by pressing the crumbly dough against the walls of the form.
Then form the bottom of the tart, pressing the dough tightly. Place the form on a medium level in the preheated oven and bake for 15 minutes or until golden. Remove and cool to room temperature while the filling is being prepared. Preparation of fruit filling and glaze Blackberries are mashed with a blender or in a food processor. Pass through a sieve to remove the seeds and obtain a smooth puree.
There should be 200 grams of fruit puree. It is divided into two equal parts. In a bowl, mix the nut milk and agar-agar. Place on a medium to high heat and stir with a wire whisk until the mixture boils. Boil for 1-2 minutes. Then add 100 g of blackberry puree, vanilla extract and 3 tablespoons (70 g) of agave syrup.
Bring to the boil again and simmer for another minute, stirring constantly with a wire stirrer. Pour the mixture into the tart base and distribute evenly. Cool to room temperature and then refrigerate for 1-2 hours or until firm. For the glaze, the cornstarch dissolves in half the water.
The remaining water, 100 grams of blackberry puree and 2 tablespoons (45 g) of agave syrup are mixed in a saucepan and put to boil on a moderate to high heat. When the mixture boils, add the dissolved cornstarch to it, stirring constantly with a wire stirrer.
Bring the mixture to the boil again and boil for about a minute until thickened. Pour over the firm fruit puree and quickly distribute evenly. Allow to cool to room temperature, then refrigerate for about 1 hour until well set.
The tart is stored covered in the refrigerator for up to 3-4 days. It can be decorated and served with additional blackberries or other berries, decorated with dried herbs and edible flowers.