-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
TART BASE
| 220g | oat flour |
| 70g | agave or date syrup |
| 70g | coconut oil |
FILLING
| 1 | can coconut cream (400ml) (just the white thick cream) + 100g additional coconut cream |
| 35g | coconut sugar |
| 2 | tbsp Tapioca flour (or corn starch) |
| 2 | tbsp water |
TOPPING
| 80g | raspberries |
| 2 | tbsp agave syrup |
My sister isn’t a big sweet tooth. However she demolished this tart overnight upon p-eyeing it up in the fridge. Talk about mindful eating hey, we all need to start putting that into practice 😂❤️
METHOD
- Starting with the filling, mix the coconut cream with coconut sugar on low heat until it starts bubbling, and remove off heat
- Next stir 2 tbsp of water into the tapioca flour, forming a paste
- Pour the tapioca paste into the filling mixture, stir and set aside
- For the raspberry compote, mix 2 tbsp of agave syrup with the raspberries on low-medium heat until soft
- Crush the raspberries with a fork until no clumps remain, and allow to cool
- Once cool, leave the compote in the fridge for ~ 30 minutes to thicken
- For the tart, melt the coconut oil and mix tart base ingredients until dough forms
- Press dough into a round tray ensuring it is evenly spread
- Pour coconut filling into the tart
- Use a small spoon to pour the compote on the coconut filling in a swirling pattern (this might be easier with a piping bag)
- Use a tooth pick in circular motion to make swirls through the raspberry compote
- Leave tart in the fridge for 2 hours to thicken up
- Slice and serve with remaining raspberry compote