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.
Servings Prep Time
1tart (Ø25cm) 15minutes
Cook Time Passive Time
15minutes 6hours
Servings Prep Time
1tart (Ø25cm) 15minutes
Cook Time Passive Time
15minutes 6hours
Ingredients
crust
  • 1cup almondswhole or grated
  • 1,5cups rolled oats
  • 1/2cup shredded coconut
  • 1/4cup agave syrup
  • 1/4cup coconut oilmelted
  • 1pinch of salt
orange cream
  • 1,5cups almond milkunsweetend
  • 2cups fresh orange juice
  • 1tbsp coconut oil
  • 2tbsp lemon juice
  • 1/4cup agave syrup
  • 2tbsp corn starch
  • 2tsp Agar-Agar
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.