Winter time is citrus time! That is why this fruity orange tart is currently in high season! As always, the tart needs very little preparation time and is made totally uncomplicated.

Orangentarte

The crust which is made out of almonds and oats is a delicious counterpart to the creamy, fruity fresh orange cream.

Blood oranges are recommended to get an intense pink colour. But “normal” oranges work just the same way, of course.

orange tart

orange tart

Enjoy the orange tart cold directly from the fridge, this is how it tastes best. 🙂

Here are some more tart recipes for you:

Melt-in-your-mouth Chocolate Tart

Creamy and Crunchy Raspberry Tart

chai tart with cacoa crust

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fruity orange tart | vegan
Winter time is citrus time! That is why this fruity orange tart is currently in high season! As always, the tart needs very little preparation time and is made totally uncomplicated.
Orangentarte
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Rate this recipe!
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 6 hours
Servings
tart (Ø25cm)
Ingredients
crust
  • 1 cup almonds whole or grated
  • 1,5 cups rolled oats
  • 1/2 cup shredded coconut
  • 1/4 cup agave syrup
  • 1/4 cup coconut oil melted
  • 1 pinch of salt
orange cream
  • 1,5 cups almond milk unsweetend
  • 2 cups fresh orange juice
  • 1 tbsp coconut oil
  • 2 tbsp lemon juice
  • 1/4 cup agave syrup
  • 2 tbsp corn starch
  • 2 tsp Agar-Agar
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 6 hours
Servings
tart (Ø25cm)
Ingredients
crust
  • 1 cup almonds whole or grated
  • 1,5 cups rolled oats
  • 1/2 cup shredded coconut
  • 1/4 cup agave syrup
  • 1/4 cup coconut oil melted
  • 1 pinch of salt
orange cream
  • 1,5 cups almond milk unsweetend
  • 2 cups fresh orange juice
  • 1 tbsp coconut oil
  • 2 tbsp lemon juice
  • 1/4 cup agave syrup
  • 2 tbsp corn starch
  • 2 tsp Agar-Agar
Orangentarte
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare a tart mould (ø approx. 25 cm). Preheat the oven to 170°C.
  2. For the crust, put the oats, almonds and shredded coconut in a food processor and pulse for a few seconds to create a sand-like consistency. Add agave syrup, coconut oil and salt and mix again for a few seconds until a slightly sticky dough is formed. It should hold together when pressed between the fingers. Otherwise add 1 tbsp. coconut oil or syrup.
  3. Press the mixture firmly into the tart mould, also up the side. Bake for about 15-18 minutes. If necessary, cover with aluminium foil after 10 minutes so that it does not get too dark. Allow to cool completely.
  4. For the orange cream, strain the freshly squeezed juice through a sieve. Put all the ingredients in a pot and warm up slowly. Bring to the boil once and simmer for 2-3 minutes until the cream thickens slightly. Stir constantly to avoid lumps.
  5. Empty the liquid orange cream into the crust. Leave to cool for half an hour at room temperature, then place in the refrigerator for at least 5 hours or overnight. Serve ice-cold.

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